Pompilio Garcia Luna

Tasting notes

Character

• Sweet
• Bright
• Bold
• Clean

Just outside the remote community of San Vicente Yogondoy, Pompilio Garcia Luna tends to a plot of traditional coffee varieties that have helped define the legacy of southern Oaxacan coffees for generations. Nestled in the lush shade canopy of the Sierra Sur mountain range, his farm is home to Pluma Hidalgo—an adaptation of the TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. varieties that were amongst the first coffee trees brought to the Americas—as well as BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. and CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. trees. Pompilio’s meticulous cherry selection and processing results in a prime example of a top-quality Oaxacan coffee. We taste notes of dark chocolate and dried fruit tied together with a panela-like sweetness. Pronunciation: pom-PEEL-ee-o gar-SEE-ah LOO-nuh