Finca Chelín

Tax included.

Flavour notes: Bara brith, dried figs, spices

The next orders of this coffee will be roasted on July 26th, and shipped on July 29th

From Raw Material:

Regarding Enrique and Finca Chelín

"You may think that Enrique’s coffees seem quite out of place from our usual association focussed lists. Enrique’s farm Finca Chelín is renowned for his high-quality lots, ranging is multitudes of experimentational ferments of high cost and quality varietals. Enrique is highly influential in Oaxaca, and delivers educational training, talks, and access to buyers for other producers in the region. Esther Escamila for example, whose coffee we buy, has trained at Chelin. Enrique has been a vital link for us and our partners Red Beetle in connecting us with producers across Sierra Sur.

"Enrique’s focus is creating a name for Oaxacan coffees, that are incredibly high quality, and delicious. The way that honeys are processed and named at Chelin is a little different to most honey processing nomenclature. Rather than simply removing varying amounts of mucilage for black, red, and white honeys, Enrique removes the same amount of mucilage across all honeys regardless of ‘colour’.

"The naming of black or red honey refers to the amount of time the coffee spends resting in cherry, for black honeys this is 2-3 days. The flavour profile is controlled more through fermentation than mucilage content.

"The ripeness of the cherry and the amount of sun in the first days of drying (after the coffee is dry pulped) both affect how the mucilage oxides on the beans and thus the final appearance of the coffee- so even though the green beans look very clean like a washed coffee they are the black honey process- this should be apparent in cupping. The washed gesha would show very traditional gesha notes of jasmine and grapefruit while the black honey should have more tropical sweetness and complexity."

This coffees processing

"Cherries are picked very ripe (dark red - purple, ideally around 26°Brix). After floaters are removed, clean cherries rest in concrete tanks until the evening of the next day, after the day’s picking is complete (roughly 30 hours of rest).

"They are then depulped and transported to concrete tanks to ferment (just as if they were going to become washed coffees). Early the next morning they are put out to dry (first for 2 days under direct sun, to enhance tartaric acidity and a complex fruity profile, then under shade). Thus, the coffee undergoes 3 different types of fermentation.

"The first resting in cherry and then depulped fermentation in the tank, which increases malic acidity and flavours of ripe fruits, cherries, plums, figs etc."


About RM's work in Mexico

"In Mexico, our work is based in Oaxaca and Chiapas. From afar, Mexico is a growing economic force, ranked 64th globally in GDP per capita. However, the coffee-producing states in southern Mexico face a very different economic reality. Oaxaca and Chiapas are the two poorest states in Mexico with poverty rates of 60-80% and extreme poverty rates of 20-40% Production yields have become dangerously low in these regions. Over the last ten years coffee leaf rust disease and the lack of financial or agricultural means to tackle it has reduced production by up to 90% in some regions. The average yield in Oaxaca is now just 100kg of parchment per hectare. For context, in Colombia, the average yield is 2,400kg per hectare. The vast majority of Mexico’s 500,000 coffee producers are smallholder farmers and have one hectare or less of land under coffee. This makes the average annual production for many producers just 100kg, making coffee farming more and more unsustainable. This is fuelling widespread migration to urban centres in Mexico and the United States. In short, coffee production is disappearing.

"We work with several producer groups in Oaxaca.

"These partnerships help improve the overall profitability and viability of coffee production for producers in Oaxaca, and have begun work in Chiapas. Our long term focus is on improving yields and building stable demand at a stable price by connecting roasters with producers. We aim to achieve this in ways that are low-cost, easily replicated, and that ensure the first-order upsides are captured directly by those most marginalised. To achieve these goals we've focused first on building trust and setting a baseline for coffee pricing and pre-financing. Currently, the most common outlet for producers in Oaxaca is to sell their parchment to local intermediaries at a market-set price. We aim to consistently pay upwards of this standard market price as a first payment. Following this is a second, quality-based price that increases total profit earned per kg by between 7 and 10 times. This has been self-identified as the most impactful role we can play in the short term. Paying in this way provides rapid, predictable returns on investment made by producers and can increase household income from coffee by up to 10 x the average income derived from selling at the local market price."

Coffee info

Origin: Candelaria Loxicha, Sierra Sur, Oaxaca, Mexico

Varietals: Pluma Hidalgo, Pink Bourbon

Farm: Finca Chelín

Washing station: Enrique Lopėz

Elevation: 1550masl

Process: Honey De-pulped Fermented

Processing details:

Size: 200 g
Size: 200 g

Product information

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Partnership coffee

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