Mexico San Vicente Yogondoy

Grown in the remote, forested highlands of Oaxaca’s Sierra Sur, Mexico San Vicente Yogondoy is a standout single origin with a compelling story and vibrant flavor. This medium roast highlights the Pluma Hidalgo variety—a rare Typica mutation unique to the region—offering notes of milk chocolate, Meyer lemon, and plum. Produced by a collective of smallholder Zapotec farmers, many under 30 years old, this coffee reflects a new generation’s commitment to quality and sustainability. Clean, balanced, and deeply expressive, it’s a striking example of Oaxacan terroir.

Sourced from the Sierra Sur region of Oaxaca, Mexico, the San Vicente Yogondoy is cultivated by a collective of smallholder Zapotec farmers. This lot features the Pluma Hidalgo varietal, a regional staple known for its historical significance in Mexican coffee production. Roasted by Goodboybob Coffee Roasters, the coffee presents a profile characterized by milk chocolate, Meyer lemon, and plum.

When evaluating such profiles, enthusiasts often reference the flavor wheel to better identify the interplay between citrus acidity and cocoa-toned sweetness. While coffees from Oaxaca are frequently celebrated for their balanced, approachable profiles, the specific terroir of the Sierra Sur mountains often contributes to the distinct brightness found in these high-quality lots. By supporting this collective, drinkers engage directly with the traditional farming practices of the Zapotec community, highlighting the unique character of the Pluma Hidalgo varietal within the broader landscape of Mexican specialty coffee.