Oaxaca Chelín Enrique Lopez Pluma Mejorado Enmielado Negro Maceración Carbónica

A specialty coffee from Finca Chelín in the Candelaria Loxicha region of Oaxaca, Mexico, grown at 1,500 meters above sea level. Produced by Enrique López Aguilar and Alejandro Paz, this coffee features the Pluma Mejorado variety and is processed using a Black Honey method with Carbonic Maceration — a French winemaking technique pioneered in Mexico by Enrique López. Roasted by Tostadora de Cafés Extraordinarios.