Oaxaca Chelín Enrique Lopez Natural Triple Fermentación

This single-origin coffee comes from Finca Chelín in Candelaria Loxicha, Oaxaca, Mexico, produced by Enrique López Aguilar at 2,100 meters above sea level. The variety is Pluma Mejorado, processed using a triple fermentation method: pile fermentation (24 hours), carbonic maceration (72 hours), and a second pile fermentation (12 hours) over four and a half days total, followed by natural processing with two days of direct sun drying and additional shade drying. Finca Chelín is recognized internationally as a pioneer in innovative fermentation techniques.