Oscar Rincón Ruiz 120h ferm anaeróbica

About This Coffee

This coffee is from Oscar Rincón Ruiz's farm in the Chiapas region of Mexico. It is a Bourbon Rojo variety processed using a natural method with 120 hours of anaerobic fermentation, then dried on semi-shaded African beds. The coffee is produced under the shade of Mexican primary forest. It features great depth of flavor and balance, with elegant tropical fruit and stone fruit notes, finishing sweet and vinous. The coffee is part of a cafeologo project that works with Maya communities and small-scale producers in Chiapas.

Origin

Chiapas (Mexico)

Flavor Notes

Tropical Fruit, Stone Fruit

Roast Level

—

Processing

Anaerobic Natural

Typology

Arabica

Red Bourbon

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

View All Coffees Visit Website