Through our intentional sourcing partnerships in Oaxaca, we are incredibly honored to bring Hermenegildo’s hard work to the Sweet Bloom community.
Nestled deep within the rugged, mist-shrouded mountains of the Mixteca Alta region in Oaxaca lies San Pedro Yosotatú—a community with a deeply rooted coffee heritage. It is here that Hermenegildo Marín has spent decades perfecting his craft and leading the community of growers to focus more on specialty, producing some of the most sweet and balanced coffees we have tasted out of Mexico.
For Hermenegildo, coffee is far more than a livelihood; it is a family and community legacy and a reflection of the land he stewards. Working on his steep, high-altitude plots, he manages every stage of production with meticulous care. The exceptional elevation of his farm slows the maturation of the coffee cherries, allowing them to develop complex sugars and a dense, nuanced flavor profile.
Hermenegildo represents the backbone of Oaxacan specialty coffee—preserving tradition and exploring innovation in processing and plant maintenance. Keeping to highly prized varieties like Typica and Pluma Hidalgo (a distinct Mexican mutation of Typica) that have largely disappeared elsewhere due to their low yields and vulnerability. His dedication to these heirloom trees, combined with rigorous selective hand-harvesting and precise raised-bed drying, shines through brilliantly in the final cup.
