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Chelín

Chelín

A refined Sidra, with a unique rehydrated natural process from Enrique's mastery: crisp melon sweetness & a juicy acidity.

Limited to 100 boxes only. Available for pre-order now.

Regular price $23.94
Regular price Sale price $23.94
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Brewing

Recommended for espresso and filter.

Resting

Before brewing, rest the coffee in its sealed bag for a minimum of 14 days.

Volume
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Innovative processing.

We are pleased to welcome back Enrique Lopéz, renowned for his high-quality lots, multitudes of experimental ferments and quality varietals.

Enrique took Sidra from Ecuador and introduced the varietal at his own farm in 2017. Since then, he has been nurturing the trees and experimenting with processing.

Now seven years later, this is an exciting opportunity to experience the very first high yielding harvest of the Sidra varietal from Finca Chelín.

Enrique has become highly influential in Oaxaca, delivering educational training, talks and giving buyers access to other producers in the region. Enrique’s focus is to create a great reputation for Oaxacan coffees.

The Producer

The “Rehydrated-Natural” method is one recently discovered, thanks to Enrique and his innovative work at Finca Chelín. Cherries are picked very ripe (dark red, purple colour) and after floaters are removed, clean cherries rest in concrete tanks. Early in the morning they are put out to dry until they start to become raisin-like (roughly 20 hours of direct sun).

This process is used to enhance tartaric acidity and a tropical fruity profile. The cherries undergo an overnight soaking in water, leaving them to appearing like freshly picked cherries. Afterwards, this lot was processed like a normal natural at Chelín.

  • Production Data

    Produced by Enrique Lopėz
    Region - Candelaria Loxicha
    Grown at 1600 - 1750 masl
    Varietal - Sidra
    Harvest - March 2023
    Process - Rehydrated-Natural

  • Rehydrated-Natural

    Cherries are picked very ripe, afterwards floaters are removed and clean cherries rest in concrete tanks.

    The next morning they are put out to dry until they start to become raisin-like (roughly 20 hours of direct sun).

    The cherries undergo an overnight soaking in water, leaving them to appearing like freshly picked cherries. Afterwards, the lot is processed like a normal natural at Chelín.

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