Sofía y Pancho - Filter Coffee from Mexico

Unfortunately, this coffee is sold out, but it is planned that it will return to us with the next harvest.

A rare coffee of the Pluma variety from the eponymous location Pluma Hidalgo in southwestern Mexico. Rosé-like notes meet a deep nutty base and are structured by a delicate acidity. A nano-story from a mountain village in Mexico reaches your home and our fascination for coffee continues to be nourished.

Sofía y Pancho Coffee Information

Roasted for: all common filter methods

Origin: Mexico, Oaxaca, Sierra Madre del Sur, Pluma Hidalgo

Producers: Manto Niebla, Sofía and Pancho Villareal

Varieties: Pluma

Post-harvest process: Natural

Tell me more about Sofía and Pancho

In the summer of 2020, we discovered their work through a double-shared Instagram story. Sofia is a trained pediatrician, Pancho an agronomist. In 2015, they purchased a finca in the historic town of Pluma Hidalgo in southern Oaxaca. In 2020, precisely at the time of our internet connection, they were able to harvest for the first time. We received samples, gave feedback, were in dialogue, and a year later came the second harvest – and we liked it so much that we bought two mini-lots. This year they made a Natural for us, which they harvested, fermented, and dried with great care. With the help of our partners at Ensambles, Sofia and Pancho were able to bring their coffee to us.

Why does the coffee taste the way it does?

It tastes unusually usual. The taste is familiar, and yet not - the Pluma variety brings a deep-nutty, distinct nougat characteristic with it. The coffee is unusual because at the same time a delicate, slightly juicy acidity structures the coffee. Through fermentation in tanks, without air, ripe grape notes were added, which in combination with the acidity remind us of a rosé wine. The combination of hazelnut notes and a delicate acidity is unusual; often one comes without the other.

Why did we purchase this coffee?

Because we like the unusual combination of flavors, because we are impressed by the passion project of Sofía and Pancho, and because the coffees from Pluma Hidalgo have a remarkable history. Today, only 20 villages are allowed to call their coffee "Pluma de Hidalgo"; it is a protected variety, which today is considered autochthonous.

How do we roast this coffee?

With 9 minutes total roasting time and a retention of 40 seconds - which is relatively short, but we increased the final temperature for this coffee by 2° to further emphasize the more chocolatey notes. We roast this coffee with continuously decreasing gas settings and let it really go during the first crack - when we open the roaster door, the coffee snaps crackling into the sieve and cools there.

Brewing recommendation from David: coming soon