Tasting Notes: Malted milk chocolate, toasted almond, brown sugar, and
Altitude: 1800 masl
Story Behind the Farm:
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
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.
A second generation coffee farmer, Casimiro and his wife Reyna Petronila Luna farm 20
hectares just outside San Agustin Loxicha, a community growing both coffee known for
its malic apple and pear notes and avocados to further support the community’s finances.
Their older children support in both farm work and marketing, contributing agronomic
knowledge learned in local courses. They’ve helped make some changes to the family’s
processing, specifically cherry pulping and fermentation hours, in order to increase both
quality and sustainability.
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.