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. The processing involves carbonic maceration — 48 hours in cherry in a sealed tank, then depulped and returned to the tank for an additional 60 hours, with champagne yeast added at hour 36. Drying takes three days under direct sun followed by 25 days under 50% shade cloth. This experimental technique draws inspiration from Beaujolais natural winemaking and yields explosive, complex flavors.
