Producer: Casimiro Garcia Lopez Family
Varietal(s): Pluma Hidalgo
Growing Elevation: 1600-1800 Meters
Processing: Washed. Patio-dried.
Region: Pluma Costa. San Agustin Loxicha. Pochutla.
The name Pluma refers to both the unique variety of this coffee (Pluma Hidalgo) and also the region this coffee hails from (Pluma Costa). Casimiro Garcia López’s coffee stands out from the crowd with a saturated sweetness and notes of green apple, almond, brown sugar, and caramel. Using processing to emphasize the truest expression of their coffee’s character, they float and depulp cherries on the day of harvest, ferment them for 18-24 hours, then wash them, followed by drying on patios for 8-10 days. Their lots are composed mostly of the local Pluma Hidalgo variety, a mutation of Typica. They run an on-site nursery for their seed stock and replanted last June, meaning both yields and quality should continue to increase in the coming years.
A second generation coffee farmer, Casimiro and his wife Reyna Petronila Luna farm 20 hectares just outside San Agustin Loxicha, a community known for growing coffees with malic apple and pear notes. Their older children support in both farm work and marketing, while also contributing agronomic knowledge learned in local courses. They’ve helped make some changes to the family’s processing, specifically cherry pulping and fermentation hours, in order to increase both quality and sustainability. In the off-season, Casimiro Garcia and his family have another art: they work as blacksmiths. Everything they do, they do as a family, supporting each other and bringing new knowledge to the table.