Pompilio Garcia Luna

Just outside the remote community of San Vicente Yogondoy, Pompilio Garcia Luna tends to a plot of traditional coffee varieties that have helped define the legacy of southern Oaxacan coffees for generations. Nestled in the lush shade canopy of the Sierra Sur mountain range, his farm is home to Pluma Hidalgo—an adaptation of the Typica varieties that were amongst the first coffee trees brought to the Americas—as well as Bourbon and Caturra trees. Pompilio’s meticulous cherry selection and processing results in a prime example of a top-quality Oaxacan coffee. We taste notes of dark chocolate and dried fruit tied together with a panela-like sweetness.

Pronunciation: pom-PEEL-ee-o gar-SEE-ah LOO-nuh

Produced by Pompilio Garcia Luna in the Oaxaca region of Mexico, this single-origin offering showcases the distinct characteristics of the Pluma Hidalgo varietal. As a cultivar, Pluma Hidalgo is deeply rooted in the coffee history of southern Mexico, often celebrated for its ability to produce balanced, approachable cups. When evaluating such profiles, roasters like Counter Culture Coffee focus on highlighting the inherent sweetness and depth found in the bean.

The cup profile for this lot features notes of dark chocolate, dried fruit, and a distinct panela-like sweetness. While individual experiences can vary based on brewing methods, these descriptors align with the rich, sugar-forward qualities often sought in Oaxacan coffees. To better understand how these specific flavors are categorized within the broader spectrum of coffee sensory analysis, enthusiasts can consult the flavor wheel. This selection serves as a refined example of the traditional, high-quality output currently emerging from the mountainous landscapes of Oaxaca.