Mexico Jaime & Humberto

Jaime & Humberto's Pluma and Gesha Blend The Pluma coffee is a descendant of the first Typica trees planted in the 17th century, but due to Oaxaca's microclimate and rich volcanic soil, it has evolved into what is today known as the Pluma de Hidalgo variety in the region. In Mexico, this is even recognized as an official designation of origin. This typica (the OG variety from Ethiopia) mutation called Pluma de Hidalgo is blended with another Gesha lot from a partner producer's farm to create a beautiful coffee!!

These two coffee farmers, Jaime and Humberto, from the Oaxaca region, have joined forces by blending their Pluma and Gesha coffees together to not only make logistics easier and more efficient and ensure a higher price for their high-quality and unique lot, but this two-varietal blend is also incredibly good in terms of the cup profile.

The cherries are harvested at their peak ripeness and placed in sealed plastic bags or wooden tubs for an initial fermentation period of 24 to 36 hours, depending on the climate. After fermentation, the cherries are pulped and washed. Humberto dries his coffee on a patio for three to four days, with two days in direct sunlight and the remaining two under a mesh cover. Meanwhile, Jaime dries his coffee on raised mesh beds in the shade for eight days.

About Semilla's work in Mexico Mexico has long been a favourite for Detour, especially for our single-origin and seasonal blend offerings. When we learned that our inspiring importing partner, Semilla, was launching a new project with Zapotec smallholders from San Agustin Loxicha in Oaxaca's Sierra Sur, we wanted to support their efforts.

Semilla’s commitment to Oaxaca aligns with their sourcing values, as 95% of coffee farms are run by Indigenous smallholders with less than 5 hectares. The remote location of Loxicha makes selling coffee cherries challenging, so growers traditionally process their coffee using conventional methods, which often results in lower quality.

After visiting in February 2025, Semilla found high-quality coffee even from these conventional methods, thanks to the altitude and heirloom varieties such as Typica and Gesha. Importantly, all growers in the region use organic, agroforestry systems, relying on Bokashi fertilizers and interplanting with shade trees, which contribute to the health of their coffee.

Producers are increasingly interested in specialty processing and have begun attending local workshops to improve their techniques. Semilla aims to provide cupping sessions and tailored feedback to help these growers enhance their coffee quality. The hope is that the Pergamineros project will contribute to Mexico's rich coffee-producing history, highlighting the journey of smallholders seeking better futures.

Sourced from the Oaxaca region of Mexico, this lot is produced by Jaime and Humberto. The coffee features the Pluma de Hidalgo varietal, a selection historically significant to the Oaxacan coffee landscape. As a washed coffee, this selection undergoes a processing method that typically emphasizes the inherent clarity and acidity of the bean, allowing the specific characteristics of the terroir to remain at the forefront of the cup.

Roasted by Detour Coffee Roasters, this offering provides a focused look at the output of these specific producers. When evaluating the nuances of such a distinct regional profile, tasters may find it helpful to reference the flavor wheel to identify the specific aromatic and taste compounds present. By highlighting the work of Jaime and Humberto, this coffee serves as a clear representation of the traditional washed processing techniques currently practiced within the mountainous terrain of Mexico.