Region. LA CANDELARIA LOXICHA
Farm. FINCA CHELIN
Producer. ENRIQUE LOPEZ
Availability. 60Kg ecotac + yute bag
ABOUT THE COFFEE
Process. Champagne Washed | 2 nights of carbonic maceration in cherry. On the last night the pulp is removed from the cherry and only the beans are left overnight fermenting on carbonic maceration. 36hrs later the yeast is added to the mixture and is left for 24hrs more. After this, beans are washed and taken to the patio to begin the drying process. 3 day direct sunlight and 25 days in a part-shade patio.
SCA score 88
ABOUT THE PRODUCER
Growing coffee in the Sierra Sur of Oaxaca, Enrique López is one of the greatest experimental coffee farmers in México. With more than 20 different post-harvest processes, Enrique has been called a pioneer of processing, pushing the bounderies of coffee experimentation.
Always working towards memorable coffees, Enrique has won international recognition due to his agro-ecological practices in full respect for nature. Finca Chelín is certified carbon neutral. On average, it saves 7000 tonnes of carbon each year.