{"product_id":"mexico-oaxaca-yogondoy","title":"Mexico Oaxaca Yogondoy (FRESH CROP ARRIVAL)","description":"\u003ch1 class=\"MsoNormal\" style=\"margin-bottom: .0001pt; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 11.5pt; font-family: 'Helvetica'; mso-fareast-font-family: 'Open Sans'; mso-bidi-font-family: 'Times New Roman'; color: #000000;\"\u003eMEXICO\u003c\/span\u003e\u003c\/b\u003e\u003c\/h1\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 12.0pt; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 26.0pt; font-family: Helvetica; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Open Sans'; color: #000000;\"\u003e\u003cspan\u003eOAXACA YOGONDOY\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: #666666; font-size: 11.5pt;\"\u003e\u003cb\u003e\u003cspan style=\"line-height: 107%; font-family: Helvetica;\"\u003eCREME BRULEE, APPLE CIDER, VANILLA\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch4\u003e\u003cspan style=\"color: #999999;\"\u003eBEAN DETAILS:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eORIGIN: \u003cmeta charset=\"utf-8\"\u003eSan Vicente Yogondoy, Oaxaca, Mexico\u003c\/p\u003e\n\u003cp\u003eVARIETY: Pluma\u003cbr\u003ePROCESS: \u003cmeta charset=\"utf-8\"\u003eWashed, 18–24 hours dry fermentation, 6–10 days on traditional petate mats\u003cbr\u003eTASTING NOTES: \u003cspan\u003ecreme brulee, apple cider, vanilla\u003c\/span\u003e\u003cbr\u003eROAST TYPE: Light\u003c\/p\u003e\n\u003ch6\u003eFarm Level\u003c\/h6\u003e\n\u003ch2\u003eMexico Oaxaca Yogondoy\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSan Vicente Yogondoy, Sierra Sur, Oaxaca\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eApple Cider • Crème Brûlée • Vanilla\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eThe Place\u003c\/h3\u003e\n\u003cp\u003eSan 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.\u003c\/p\u003e\n\u003cp\u003eWhile 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.\u003c\/p\u003e\n\u003cp\u003eThis remoteness has helped preserve both the landscape and the traditions of the region.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eThe Producers\u003c\/h3\u003e\n\u003cp\u003eYogondoy is a Zapotec community where indigenous language and customs remain deeply woven into daily life.\u003c\/p\u003e\n\u003cp\u003eThe name \u003cem\u003eYogondoy\u003c\/em\u003e translates to \u003cstrong\u003e\"River of Bees,\"\u003c\/strong\u003e and many producers maintain beehives alongside coffee production, supporting both pollination and honey production.\u003c\/p\u003e\n\u003cp\u003eOne 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.\u003c\/p\u003e\n\u003cp\u003eCommunity cooperation remains central through the tradition of \u003cstrong\u003eTequio\u003c\/strong\u003e, a centuries-old practice of shared labor where neighbors work together during harvest and farm renovation projects.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003ePluma: Oaxaca's Signature Variety\u003c\/h3\u003e\n\u003cp\u003eThis lot is composed almost entirely of \u003cstrong\u003ePluma\u003c\/strong\u003e, a local mutation of Typica that has thrived in Oaxaca for more than 80 years.\u003c\/p\u003e\n\u003cp\u003ePluma 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.\u003c\/p\u003e\n\u003cp\u003eUnlike 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.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eFarming \u0026amp; Environment\u003c\/h3\u003e\n\u003cp\u003eCoffee grows under a dense canopy of native shade trees including Cuachepil, Cuil, and avocado.\u003c\/p\u003e\n\u003cp\u003eThese trees provide:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNatural shade\u003c\/li\u003e\n\u003cli\u003eOrganic matter and soil fertility\u003c\/li\u003e\n\u003cli\u003eFood and medicine\u003c\/li\u003e\n\u003cli\u003eWater retention\u003c\/li\u003e\n\u003cli\u003eConstruction materials\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is one of the most biodiverse coffee landscapes we encounter anywhere in Mexico.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eThe extreme remoteness of the farms plays a role in the final cup profile.\u003c\/p\u003e\n\u003cp\u003eBecause 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.\u003c\/p\u003e\n\u003cp\u003eAfter arrival:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDry fermentation for 18–24 hours\u003c\/li\u003e\n\u003cli\u003eWashed process\u003c\/li\u003e\n\u003cli\u003eDried on traditional petate mats\u003c\/li\u003e\n\u003cli\u003e6–10 days drying time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis contributes additional depth and complexity while preserving the refined elegance Oaxaca coffees are known for.\u003c\/p\u003e\n\u003cp\u003eOaxaca coffees often speak softly rather than loudly.\u003c\/p\u003e\n\u003cp\u003eYogondoy is no exception.\u003c\/p\u003e\n\u003cp\u003eThe cup is creamy and comforting, showing notes of \u003cstrong\u003eapple cider, crème brûlée, and vanilla\u003c\/strong\u003e, with gentle fruit character and a sweetness that lingers long after the sip.\u003c\/p\u003e\n\u003cp\u003eAn elegant expression of one of Mexico's most special coffee-growing communities.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eCoffee Details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCommunity:\u003c\/strong\u003e San Vicente Yogondoy\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Oaxaca, Mexico\u003cbr\u003e\u003cstrong\u003eProvince:\u003c\/strong\u003e Sierra Sur\u003cbr\u003e\u003cstrong\u003eMunicipality:\u003c\/strong\u003e Miahuatlán\u003cbr\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e Various Smallholder Farmers\u003cbr\u003e\u003cstrong\u003eFarm Size:\u003c\/strong\u003e 3–4 hectares average\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,500–1,700 masl\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Pluma (Typica Mutation)\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e 18–24 hours dry fermentation\u003cbr\u003e\u003cstrong\u003eDrying:\u003c\/strong\u003e 6–10 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