Mexico Finca Chelin PB Pink Bourbon Hydronatural Washed
Lime Soda, Pear, White Floral, Refined Tactile and Aroma
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COFFEES OF THE MONTH - SEP 2023
Variety: Peaberry Pink Bourbon
Process: Hydronatural Washed
Elevation: 1650 MASL
Producer: Enrique Lopez
Farm: Finca Chelin
Region: Candelaria, Loxicha, Oaxaca
Considered a pioneer in processing methods, always pushing the boundaries of coffee experimentation. With more than 20 different post-harvest processes, Enrique López is one of the greatest experimental coffee farmers in México, growing coffee in the Sierra Madre Sur of Oaxaca.
With the vision of producing the best Mexican Coffee in an environmentally friendly manner, Finca Chelin is a carbon-neutral farm, leading as a climate-smart coffee. Always working towards memorable coffees, Enrique has won international recognition due to his agro-ecological practices in full respect for nature. On average, it saves 7000 tonnes of carbon each year. And with over 180 trees per hectare, the practices at Finca Chelin are organic and bird friendly.
In the Hydronatural Washed process, picked cherries are rested overnight, then sundried on patio for 2 days direct, 1 day under mesh. The cherries are then rehydrated in a tank for 1 day, depulped, and brought to another tank for Carbonic Maceration for 48hrs. The coffee is then washed and taken for sundrying again for 3 days direct, and 25 days with UV protector.
Rwanda Mahembe Murundo Bourbon Washed
Golden Berry, Dried Apricot, Black Tea
Variety: local Bourbon varieties
Process: Raised Bed Washed
Producer: 400 producers organized around Murundo washing station, operated by Kivubelt People's Farm group
Elevation: 1700-1800 MASL
Region: Mahembe Sector, Nyamasheke District, Western Province, Rwanda
Kivubelt was established in 2011 by Furaha Umwizeye, after returning to Rwanda with a master’s degree in economics from Switzerland. Born and raised in Rwanda, Umwizeye’s goal with Kivubelt is to create a model coffee plantation, as sustainable in agriculture as it is impactful in local employment and empowerment.
The company began with 200 scattered acres of farmland in the Nyamasheke district, planting 90,000 coffee trees on their estates, which now employ more than 400 people during harvest months and is a kind of coffee vocational school for local smallholders interested in improving their farming. Kivubelt has also acquired two washing stations, Murundo and Jarama, which combined not only process coffee from the company’s estates, but also that of more than 500 smallholders in the region, offering quality premiums and training programs for participating farming families.
The Nyamasheke district in Rwanda is gifted in terroir. The cool, humid climates of both Lake Kivu and the Nyungwe Forest National Park keep groundwater abundant throughout the uniquely hilly region. Kivu itself is part of the East African Rift whose consistent drift creates volcanic seepage from the lake’s bottom and enriches the surrounding soils. Coffees from this region are often jammier and heavier than in the rest of the country. Murundo’s coffees in particular are full of complex sugars, currant-like acids, blackberry and spice flavors, and round, soft textures.
Costa Rica Carlos Fernandez Morera Anaerobic Washed
Gingerbread, Spiced Apple Cider, Marzipan
Process: Experimental Anaerobic Washed
Elevation: 1100 - 1350 MASL
Farm: Finca El Cerro
Producer: Carlos Fernandez Morera
Region: San Rafael de San Ramón, Alajuela
Origin: Costa Rica
Don Carlos is an experienced farmer in his 65th season growing coffee in San Rafael de San Ramón, where his family has lived since 1895. He has a deep connection to his trees and soil: “Coffee is a very grateful crop. If you dedicate a little love, it responds very well. The earth is a living element, we must take care of it, pamper it, so that it transmits to the coffee plant all its force.”
Morera’s plot of earth is called Finca El Cerro. Many of his 4 grown children and 9 grandchildren help on the estate, his eldest works directly with administration, his youngest works for the export brand, Café de Altura, and his oldest grandson is an agronomist.
After pulping the coffee undergoes a sealed-tank anaerobic fermentation process. A selection of mucilage and a little water are added to the mix, and the slurry is closely monitored for pH, temperature, brix, and a host of other variables. Thereafter the lot is dried for 3 days on a patio before moving to raised beds for another 18 days of drying.
Undeniable notes of gingerbread and cinnamon toast are its hallmarks, accented by a sugary sweetness and a fruitiness clean enough to integrate seamlessly and bold enough to stand out in a complex and thought-provoking sensory landscape.