Variety: Pluma
Process: Carbonic maceration with Champagne yeast fermentation; Washed
Producer: Enrique López
Farm: Finca Chelin
Region: La Candelaria Loxicha, Oaxaca
Country: Mexico
Elevation: 1650 MASL
Fermentation Time: 36hr carbonic maceration in cherry + 36hr carbonic maceration after depulping + 24hr champagne yeast
Drying Method: Sun dried on beds
Drying Time: 3 days sunlight + 25 days shaded
Producer Enrique López is a pioneer of innovative experimental processes, with the goal of achieving unique and sophicated profiles that are well balanced, sweet, and super clean. This is how we would describe the Finca Chelin Champagne, with notes of Yuzu, Fresh Tobacco, Nutmeg, and Caramel, we find ourselves drinking this coffee non-stop, for its chuggability is high. It is dangerous.