Elevation: 1600 - 1800 masl
Fermentation: 18 - 24 hours
Drying: 8 - 10 days on patios
Tasting Notes: Drinking Chocolate, Green Apple, Peach Blossom
This is a big year for Oaxaca, and Pluma remains a star. Among the most diverse Oaxaca roster we’ve ever been able to offer and the absolute highest baseline quality we’ve ever seen in Mexico, Casimiro Garcia López’s coffee stands out from the crowd with a saturated sweetness and notes of malted milk chocolate, toasted almond, brown sugar, and green apple. Using processing to get the truest expression of the coffee’s character, they float and depulp cherries on the day of harvest, ferment them without water for 18-24 hours, then wash them, followed by drying on patios for 8-10 days. Their lots are composed mostly of the local Pluma Hidalgo variety, a mutation of Typica. They run an on-site nursery for their seedstock and replanted last June, meaning both yields and quality should continue to increase in the coming years. Pedro Garcia Lopez is a family member of Casimiro Garcia and coffee cherry is processed on Casimiro’s farm. In the off-season, Casimiro Garcia and his family have another art: they work as blacksmiths. Everything they do, they do as a family, supporting each other and bringing new knowledge to the table.