Oaxaca Chelín Enrique Lopez Pluma Mejorado Enmielado Morado Maceración Carbónica

A single-origin coffee from Finca Chelín, Candelaria Loxicha, Oaxaca, Mexico, grown at 1,500 meters above sea level by producer Enrique López Aguilar. The variety is Pluma Mejorado, processed using a Purple Honey and Carbonic Maceration method: cherries undergo 36 hours of carbonic maceration in a tank before being depulped and dried with fruit residue attached (honey process). Drying takes place on a cement patio followed by raised beds over 23+ days. The anthocyanins from the coffee skin impart a characteristic purple hue to the pulp, contributing to explosive and complex flavors.