NAME: Finca Chelín Quatro Noches
Notes: Blackberry, Cacao Nibs, Port

COUNTRY: Mexico
REGION: Candalaria, Sierra Sur, Oaxaca
PRODUCER: Enrique Lopez, Finca Chelín
VARIETY: Pink Bourbon
ALTITUDE: 1,550–1,700 MASL
PROCESS: Four Night Natural

About the Coffee

This natural Pink Bourbon from Finca Chelín is a bold expression of Oaxacan innovation. Grown at high elevations in Candelaria Loxicha, the cherries are picked at peak ripeness and undergo a unique carbonic maceration — a 4-night anaerobic fermentation in sealed tanks that enhances fruit complexity and aromatic depth.

After fermentation, cherries are dried under direct sun for 4 days, then slowly under shade nets for around 30 days. This careful drying process stabilizes the cup and enhances clarity, sweetness, and structure.

Crafted by Enrique López, one of Mexico’s most forward-thinking producers, this lot reflects his commitment to experimental processing and his mission to elevate the reputation of Oaxacan coffee globally.

Terroir & Sustainability

Finca Chelín is nestled in the Sierra Sur of Oaxaca, a region defined by steep elevations, cool mountain nights, and fertile volcanic soil — ideal conditions for producing vibrant, high-quality coffee.

But while the terroir is rich, the economic reality for farmers is often harsh. Oaxaca remains one of Mexico’s poorest states, where low yields and market instability make coffee farming increasingly difficult.

Production yields in these regions have also reached critically low levels. In Oaxaca, the average yield is just 100kg of parchment per hectare — a stark contrast to countries like Colombia, where yields average 2,400kg per hectare. This decline is largely due to coffee leaf rust and a lack of access to financial and agricultural support, which has reduced production by up to 90% in some areas over the past decade.

Enrique López is working to reverse that. Through education, direct trade, and reinvestment, he empowers producers in the region with better knowledge, better access to buyers, and more stable pricing. His work is creating a more viable, equitable future for coffee in southern Mexico.

At Finca Chelín, sustainability goes beyond the farm — it’s about building a long-term, regenerative future for coffee-growing communities.

Flavor Profile

This cup opens with juicy blackberry and ripe red grape, offering a vibrant and fruit-forward first impression. As it cools, cacao nib depth and port-like acidity emerge, creating a round, tropical complexity from the carbonic maceration process.

Expect a velvety body, clean finish, and lingering sweetness — a dynamic, evolving cup that reveals more with every sip.

Why Choose This Coffee?

This coffee is more than a standout — it’s a statement of innovation, quality, and impact.

Produced by Enrique López, this lot showcases cutting-edge techniques like carbonic maceration to develop bold fruit character and structured sweetness, all while preserving balance and clarity. It’s a true showcase of Oaxacan terroir and talent.

By choosing this coffee, you’re also supporting a producer who is reshaping the future of coffee in Oaxaca — from empowering local farmers to building better systems for pricing and sustainability.

Choose this coffee for its exceptional taste — and the powerful story behind every bean.