This coffee is a Pluma mutation from San Vicente Yogondoy, Oaxaca, Mexico. It is a washed process coffee with 18–24 hours of dry fermentation, then dried on traditional mats for 6–10 days. Grown at 1,500–1,700 masl in the Sierra Sur region, it features notes of crème brûlée, apple cider, and vanilla. The cup is described as creamy and elegant with refined complexity typical of Oaxaca coffees.
Origin
Sierra Sur (Mexico)
Flavor Notes
Vanilla, Creme Brulee, Apple Cider
Roast Level
Light
Processing
Washed, 18–24 Hours Dry Fermentation, 6–10 Days Drying On Petate Mats
Color Coffee Roasters is the brainchild of Charlie Gundlach, who turned his backyard roasting obsession into a legit operation in Eagle, Colorado, back in 2016. They’re pretty geeky about the science, hence the name Color, which links specific tasting notes to actual colors in a spectrum. Yet, they keep the vibe super chill and approachable for everyone while hunting for that perfect sweet spot on their energy-efficient Loring roaster to let the natural terroir really pop. Plus, they’re big on sustainability and transparency, so you can feel good about drinking a cup that’s as kind to the planet as it is tasty.
