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SENSORY PROFILE
DESCRIPTION
This Specialty Coffee: Finca Chelín is the result of a meticulous Red Honey process with Carbonic Maceration. It was carried out by Master Coffee Grower Enrique Lopez, from Finca Chelín in Candelaria Loxicha, Oaxaca.
In this process, only the ripe cherries are cut and placed in a vat of clean water. The cherries that float are removed, and the remaining ones are drained and left to ferment overnight in Carbonic Maceration.
The next morning, the cherries are pulped and taken to the patio to begin drying in direct sunlight for 2 days. This is followed by drying in a patio with 50% shade mesh for approximately 25 more days.
The careful management of this Specialty Coffee method : Finca Chelín
- Ensures a unique and unmatched flavor profile
- When combined with our Unique 100% Mesquite Wood Roasting Process, it results in a coffee with an incredible sensory experience exclusive to lovers of good coffee.