Pedro Cruz Gonzalez grows coffee in San Juan Ozolotepec, high in the Sierra Sur of Oaxaca. This small, single-farm lot features Typica La Pluma alongside Bourbon and Mundo Novo, grown between 1,450 and 1,650 meters.
La Pluma is especially significant here. This local mutation of Typica takes its name from the region and has adapted over generations to the dry, high-elevation, pine-forested mountains of Oaxaca’s Sierra Sur. Once widely planted in the area, it remains an important part of the region’s coffee identity.
Pedro’s coffee undergoes an anaerobic washed process. After harvest, the cherries are floated and hand-pulped before fermenting for 12–18 hours in oxygen-restricted tanks. The coffee is then placed on raised beds for one to two days before finishing its drying on patios for another seven to ten days.
The process builds on the coffee’s inherent sweetness rather than overwhelming it. This coffee is very clean with no funkiness in the cup, and we find a rich base of chocolate sauce and hazelnut, complemented by notes of red apple, with a softer white peach character as the coffee cools.
This coffee provides an exciting introduction to Oaxaca: rooted in a distinctive regional variety and traditional growing community, but presented through careful processing that brings additional clarity and sweetness to the cup.
Freshly roasted in Miami, Florida.