This coffee comes from Finca Chelín, located in Candelaria Loxicha, Oaxaca, Mexico, at 1,500 meters above sea level. Produced by Enrique López Aguilar and his son Alejandro Paz, the farm is known for innovation in post-harvest techniques and biochemical fermentation processes. The variety is Pluma Mejorado, and the processing method is "Enmielado Despulpado Fermentado" — a fermented, pulped honey process. Finca Chelín is recognized for specialty coffee of exceptional quality.
