Mexico Oaxaca: San Agustin

Our newest Flag release comes from San Vicente Yogondoy in Oaxaca’s Sierra Sur, a lush and densely forested community overlooking the Pacific Ocean. Coffee grows here on steep slopes under a thick canopy of native shade, nourished by cool ocean breezes and distinct rainy and dry seasons that shape a slow and expressive maturation. We sourced this lot thanks to the good work of our partners at Red Fox Coffee Merchants.

Because the farms are remote and rugged, all cherries are picked by hand and transported by foot and mule before processing. The natural delay between harvest and depulping creates a gentle, extended fermentation that deepens complexity while preserving the subtle elegance Oaxaca coffees are known for. After washing, the coffee is carefully dried on traditional petate mats for 6 to 10 days.

This lot is composed of Pluma, a celebrated Typica mutation that has thrived in the region for more than 80 years. In Yogondoy, cherries ripen in brilliant shades of red, yellow, and purple beneath a biodiverse canopy of native trees such as Cuachepil, Cuil, and avocado. These trees provide shade, nourishment for the soil, and resources for the community. Many producers also keep bees, supporting pollination and contributing to the richness of the landscape.

In the cup, San Agustin offers poached pear, sweet spice, and date, with caramelized fruit character and a balanced, even structure. Sweetness and acidity move in harmony, creating a coffee that feels both refined and deeply comforting.