Mexico - Yogondoy
Region : Oaxaca
Farm : Various smallholders
Cultivar : Puebla
Altitude : 1 500 - 1 700 m
Process : Washed
Taste notes: Brown sugar, Black honey, Cinnamon
TASTING
Our favorite Mexican coffee to end the year. A warm cup with surprising complexity and layers of various sugars. The scent of brown sugar and the aroma of black honey, combined with a silky texture, charmed us like never before. This batch embodies the classic essence of specialty coffee. A hint of cinnamon and an acidity so subtle it’s almost imperceptible crown the finish with brio, reminding us once again of the sweetness of the Oaxacan terroir.
ORIGIN
This lot brings together the harvests of the San Vicente Yogondoy community, offering a level of quality consistency unmatched by other farmers in the region. Located at an altitude of 1,500 to 1,700 meters above sea level, this remarkable terroir showcases the Pluma cultivar with an unparalleled delicacy. Some producers travel two to three hours by donkey from the town center to reach their plantations—a dedication that truly deserves recognition, for a coffee that is just as exceptional!
TASTINGAs a traditional espresso, this coffee is the perfect choice for the holiday season. With its smooth texture, sweet intensity, and comforting character, it’s the prince of lattes on our menu (we have to leave the king’s title to its companion, Puhuac!). For filter extraction, this one is a Nektar team favorite. So much sweetness with such a silky texture—it’s enough to keep a decanter full of it all winter long!
Brewing parameters :
Dry coffee : 18 g
Wet weight : 36 g
Time : 28-30 seconds