Mexico Oaxaca Yogondoy (FRESH CROP ARRIVAL)
MEXICO
OAXACA YOGONDOY
CREME BRULEE, APPLE CIDER, VANILLA
A beautiful example of why we keep returning to Oaxaca. Sweet, elegant, and quietly complex, this lot from San Vicente Yogondoy showcases the best of the region's famed Pluma variety.
The cup is creamy and comforting, showing notes of apple cider, crème brûlée, and vanilla, with gentle fruit character and a sweetness that lingers long after the sip.
BEAN DETAILS:
ORIGIN: San Vicente Yogondoy, Oaxaca, Mexico
VARIETY: Pluma
PROCESS: Washed, 18–24 hours dry fermentation, 6–10 days on traditional petate mats
TASTING NOTES: creme brulee, apple cider, vanilla
ROAST TYPE: Light
Farm Level
Mexico Oaxaca Yogondoy
San Vicente Yogondoy, Sierra Sur, Oaxaca
Apple Cider • Crème Brûlée • Vanilla
A beautiful example of why we keep returning to Oaxaca. Sweet, elegant, and quietly complex, this lot from San Vicente Yogondoy showcases the best of the region's famed Pluma variety.
The Place
San Vicente Yogondoy is a lush, densely forested community tucked into the Sierra Sur mountains of Oaxaca. The steep slopes face the Pacific Ocean, receiving distinct wet and dry seasons, cool mountain mists, and breezes that help create ideal coffee-growing conditions.
While reaching the town itself is relatively straightforward, getting to the farms is another story. Most producers live in the central village, while their coffee plots sit several hours away by foot or mule. During harvest, many families temporarily relocate to the farms, transporting coffee back to town over multiple trips.
This remoteness has helped preserve both the landscape and the traditions of the region.
The Producers
Yogondoy is a Zapotec community where indigenous language and customs remain deeply woven into daily life.
The name Yogondoy translates to "River of Bees," and many producers maintain beehives alongside coffee production, supporting both pollination and honey production.
One of the most encouraging aspects of this community is its youth. Many of the farmers contributing to this lot are under 30 years old, a rarity in coffee-growing regions around the world and a strong signal that coffee still has a future here.
Community cooperation remains central through the tradition of Tequio, a centuries-old practice of shared labor where neighbors work together during harvest and farm renovation projects.
Pluma: Oaxaca's Signature Variety
This lot is composed almost entirely of Pluma, a local mutation of Typica that has thrived in Oaxaca for more than 80 years.
Pluma is beloved for its elegance, sweetness, and clarity. In Yogondoy, producers continue to replant and invest heavily in this variety, preserving one of Mexico's most distinctive coffee traditions.
Unlike many producing regions, where productivity often fluctuates dramatically year to year, recent farm renovations have led to steadily increasing yields and quality. Some farms now produce nearly double the volume seen in surrounding communities.
Farming & Environment
Coffee grows under a dense canopy of native shade trees including Cuachepil, Cuil, and avocado.
These trees provide:
- Natural shade
- Organic matter and soil fertility
- Food and medicine
- Water retention
- Construction materials
The result is one of the most biodiverse coffee landscapes we encounter anywhere in Mexico.
Processing
The extreme remoteness of the farms plays a role in the final cup profile.
Because cherries are harvested by hand and often transported for hours by mule or on foot before processing, they experience naturally extended cherry resting periods before milling.
After arrival:
- Dry fermentation for 18–24 hours
- Washed process
- Dried on traditional petate mats
- 6–10 days drying time
This contributes additional depth and complexity while preserving the refined elegance Oaxaca coffees are known for.
Oaxaca coffees often speak softly rather than loudly.
Yogondoy is no exception.
The cup is creamy and comforting, showing notes of apple cider, crème brûlée, and vanilla, with gentle fruit character and a sweetness that lingers long after the sip.
An elegant expression of one of Mexico's most special coffee-growing communities.
Coffee Details
Community: San Vicente Yogondoy
Region: Oaxaca, Mexico
Province: Sierra Sur
Municipality: Miahuatlán
Producers: Various Smallholder Farmers
Farm Size: 3–4 hectares average
Altitude: 1,500–1,700 masl
Variety: Pluma (Typica Mutation)
Process: Washed
Fermentation: 18–24 hours dry fermentation
Drying: 6–10 days on traditional petate mats
Brew Guide
Filter & Espresso
You bought great coffee. Brew it that way. Below is how we approach extraction at Color — built from years of roasting, tasting, and a lot of dialing in on our favorite brewers: Hoop, Pulsar, UFO, and Origami Air.
Brew how you’d like — but if you want it how we taste it, start here.
REST
Great coffee changes over time. Don’t rush it.
Filter:
→ 2–6 weeks off roast
→ Sweet spot: 3.5–6 weeks
This is where things get cleaner, riper, and more clear. Fruit tones deepen. Structure gets polished and the finish cleans up.
Espresso:
→ 4–6 weeks off roast
You can pull earlier. It’ll be brighter and aromatic. Around week 4, it rounds out and gains density.
If you enjoy tasting evolution like me, just keep brewing and wait for it to get better!
WATER
Water matters more than most variables. We QC with TWW at full strength, the light roast profile, but these coffees truly sparkle with most soft water profiles. Most mountain water is hard so be sure to adjust accordingly. Definitely filter out chlorine and sulfur if using tap water. Apex is making some really cool water drops!
Ideal Range:
→ 30–80 ppm
→ Moderate alkalinity
→ Balanced calcium/magnesium
Softer water increases clarity and perceived sweetness. Harder water can flatten acidity and mute top notes as well as muddy the finish.
FILTER BREWING
Core Philosophy
- Even extraction > aggressive agitation
- Minimize channeling
- Control flow rate
- Your taste is the most important factor!
- Bed Depth is critical, check out Jonathan Gagne’s thoughts on this
We aim for:
- Extraction Yield: 20–23%
- TDS: 1.35–1.55
- Clean, structured sweetness
- The least amount of astringency possible
- No hollow center, flat beds
RATIO
We cup at 1:17
For brewing, we gravitate toward:
- 1:16 – 1:17
- Personal favorite: 1:16.75
- If the coffee is ultra-dense or fruit-forward, push toward 1:17. If you want more saturation and body, lean toward 1:16.
GRIND
Medium-fine for most flat-bottom / hybrid brewers.
You should see:
- Even drawdown
- No stalling
- No rushing
- See Jonathan Gagne’s bed depth post
If it tastes:
- Sour → grind finer or reduce chanelling
- Bitter/astringent/dry → grind coarser
- Thin → increase extraction (finer or hotter water)
BREWERS WE LOVE
Hoop
Low agitation. High clarity. One pour.
Let gravity do the work. Make sure to break the crust when you finish pouring.
Use a metal aeropress filter if you’re struggling with choking and/or slow draw downs.
Pulsar
Excellent for brewing for 2 people.
Aim for doses 25g - 30g to reduce channeling risk.
Bloom with the valve closed. Open after the first pour.
UFO
Expressive, modern clarity.
Great for highlighting fruit structure. Forgiving.
We love the sibarist filters.
Origami Air
Run conical filters for clarity, flat-bottom for structure.
Control your pour pattern — even spirals, minimal disturbance.
Thermally stable, easy pour over option.
POUR OVER POUR STRUCTURE (General Framework)
For a 1:16–1:17 brew:
- Bloom: 2–3x coffee weight (45–60g for 21.5g dose)
- 60 sec bloom
- 2–3 controlled center-out pours
- Avoid heavy swirling or stirring
- Let it draw down naturally with a light rattle after the last pour. Agitation increases extraction — use it intentionally.
ESPRESSO
Rest longer. Be patient.
Starting Parameters:
- 1:2 – 1:2.5 ratio
- 25–35 sec
- 93–95°C
- Adjust based on roast level and density
These coffees often open up at slightly higher extraction. Don’t be afraid of longer shots if they remain sweet and structured. More shot volume = more extraction.
You’re looking for:
- Dense sweetness
- No harsh finish
- Lingering fruit or chocolate clarity
- Structured acidity, not sharpness
If it’s thin → grind finer or increase ratio
If it’s harsh → coarsen or lower temp slightly
WHAT WE’RE TASTING AT OPTIMAL EXTRACTION
- Saturated sweetness
- Clear fruit articulation
- No hollow mid-palate
- Weight without heaviness
- Long finish
When you hit it right, it feels polished. Not loud. Not dull. Just complete.
FINAL NOTES
- Rest matters.
- Water matters more.
- Extraction is measurable.
- But taste is king.
Brew whenever you’d like. Track changes. Stay curious.
If you dial something incredible on your Hoop, Pulsar, UFO, or Origami Air — tell us.
We’re always chasing better coffee.
— Color Coffee
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?