Chelín Longberry

£20.00

£120.00

It’s that time of year when we share with you a couple of rarities from legendary Mexican producer Enrique López.

His harrar longberry was right up there with our favourite coffees last year, and we’re excited to have secured a very limited amount again this season.

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.

Sweet, crisp and complex, with notes of peach, raspberry and vanilla.

Origin

Finca Chelín, Candelaria Loxicha, Pochutla, Oaxaca
Country

Mexico
Altitude

1,550-1,700 MASL
Process

Extended Fermentation Honey
Variety

Harrar Longberry
Notes

Peach, Raspberry, Vanilla

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!

Harrar Longberry is an Ethiopian heirloom variety that seems to have found a second home at Finca Chelín. It’s sweet and crisp, with notes of peach, raspberry and vanilla.

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 evening (roughly 30 hours of rest). They are then pulped and transported to concrete tanks to ferment. Early the next morning they are put out to dry on patios for 2 days under direct sun, and then under shade netting.

In total the coffee undergoes three different stages of fermentation - first resting in cherry, then pulped fermentation in the tanks (which increases malic acidity and ripe fruit flavours), and finally on the patios under direct sun (to enhance tartaric acidity and promote a complex fruity profile).

The result is a complex and nuanced coffee that pushes at the boundaries of what can be expected from Mexican coffees.