In the 250 kilometer route from the city of Oaxaca, next to the Pacific Coast, one passes through the famous coffee region Pluma. Like pearls on a chain, long extinct volcanoes cross the countryside, leaving the region with a very fertile volcanic soil.
Clouds driven from the Pacific Ocean break on these mountain slopes, which reach up to 3000 meters above sea level. This is why the region is in general very humid with heavy rainfalls of up to 5,000 mm per year being common. Fortunately during the coffee harvest it stays mainly dry.
This region continues to produce coffee the old fashioned way, the Arabica tree varieties are mainly: Pluma Hidalgo, Arabica Tipica and Bourbon. Smaller farms are found with good washing and sun drying facilities. It is a tradition that farmers in this region separate their coffee exceptionally well before and during the wet milling process and thus produce a perfectly clean parchment without unnecessary defects. The yields for coffee produces in this region, or in other word the factor between parchment coffee and clean green coffee obtained after the dry mil process, are the best in all México.
Light roast coffee has cupping notes of Chocolate, caramel and with hints of Hazelnut.