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Rare

Chelín Harrar

Chelín Harrar

Country
  • Mexico
Region Sierra Sur, Oaxaca
Producer Enrique López
Farm
  • Finca Chelín
Varietal Harrar
Altitude 1550—1700 masl
Harvest 2025/2026
Process Honey

Omni Roast

a vivid and finely structured cup with remarkable clarity. crisp pink lady apple sweetness leads into fresh raspberry brightness and a delicate line of lemon peel acidity through the finish. florals sit lightly above the cup, giving lift and elegance without overpowering the fruit. We find the floral complexity opens up as the cup cools.

the harrar varietal itself is exceptionally rare outside east Africa, with this lot believed to be one of the only known cultivations grown beyond Ethiopia and Rwanda. at Finca Chelín, Enrique Lopez has cultivated the varietal with a focus on preserving floral structure, bright acidity and transparent fruit character, while allowing the terroir of oaxaca to shape its own expression.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

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Size

process honey

cherries are harvested very ripe, deep red to purple in colour, before undergoing flotation sorting to remove lower-density fruit. after sorting, the cherries rest in concrete tanks for roughly 40 hours before depulping. drying begins under direct sun before continuing slowly under shade, allowing the coffee’s acidity, florality and fruit definition to remain precise and clean in the cup.

a note on the producer

Enrique Lopez’s work at finca chelín has become internationally recognised for coffees that combine experimentation with restraint, innovation with tradition. his processing methods are highly intentional, built around small adjustments to fermentation, resting and drying designed to refine cup structure rather than overpower it.

the farm has become known for balancing innovation with remarkable cleanliness and transparency in the cup. rather than using fermentation to create intensity alone, Enrique’s approach centres on precision, allowing varietal, processing and terroir to remain clearly defined. the hydro-natural geisha reflects that philosophy clearly: modern and expressive in profile, yet still transparent, delicate and elegant. it’s a coffee that captures both the refinement of geisha and the precision-driven processing approach that has made Finca Chelín one of the most exciting farms in Mexico.

at finca chelín, honey processing focuses less on varying mucilage levels and more on carefully controlling resting time, oxidation and drying behaviour to shape flavour and structure.