It’s that time of year when we share with you a couple of rarities from legendary Mexican producer Enrique López.
Chelín Gesha
£18.00
£85.00
Delivery Details
Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.
Our Packaging
Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.
Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.
If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.
Soft, sweet and elegant, with notes white chocolate, apricot and chamomile.
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OriginFinca Chelín, Candelaria Loxicha, Pochutla, Oaxaca
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CountryMexico
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Altitude1,550-1,700 MASL
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ProcessRed Honey
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VarietyGesha
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NotesWhite Chocolate, Apricot, Chamomile
Origin Story
Enrique is one of Mexico’s most highly regarded coffee producers, and is renowned for his focus on rare varietals, and experimental processing techniques. He is passionate about showcasing the potential of Oaxacan coffee, about sharing his knowledge with other producers in the region, and helping them to access the speciality coffee market.
Both Tom and Bee have had the great pleasure of visiting Enrique at Finca Chelín, and can vouch for his infectious enthusiasm, boundless curiosity, and delicious coffee!
For a fourth consecutive season we have been lucky to secure a small amount of his consistently classy red honey gesha.
It’s soft, sweet and elegant, with notes white chocolate, apricot and chamomile.
The cherries are picked when they are very ripe, being dark red to purple, and around 26° Brix. The cherries are then floated in water, and after floaters are removed, the clean cherries are transferred to concrete tanks until the following morning (roughly 15 hours of rest). They are then pulped and put out to dry on patios for 2 days under direct sun (to enhance tartaric acidity and promote a complex fruity profile), and then under shade netting.
The result is a elegant and nuanced coffee than continues to push the boundaries of what can be expected from Mexican coffees.
Both Tom and Bee have had the great pleasure of visiting Enrique at Finca Chelín, and can vouch for his infectious enthusiasm, boundless curiosity, and delicious coffee!
For a fourth consecutive season we have been lucky to secure a small amount of his consistently classy red honey gesha.
It’s soft, sweet and elegant, with notes white chocolate, apricot and chamomile.
The cherries are picked when they are very ripe, being dark red to purple, and around 26° Brix. The cherries are then floated in water, and after floaters are removed, the clean cherries are transferred to concrete tanks until the following morning (roughly 15 hours of rest). They are then pulped and put out to dry on patios for 2 days under direct sun (to enhance tartaric acidity and promote a complex fruity profile), and then under shade netting.
The result is a elegant and nuanced coffee than continues to push the boundaries of what can be expected from Mexican coffees.
Ganchos Cap
£20.00
Jay Pocket Tee
£28.00
Camp Mug
£20.00
Kinto Travel Tumbler
£30.00
Mundial Patch
£5.00
Sticker Pack
£5.00