Chelín - Hydro-Washed Geisha

Enrique has become highly influential in Oaxaca, delivering educational training, talks and giving buyers access to other producers in the region. Enrique’s focus is to create a great reputation for Oaxacan coffees.

Cherries are selectively picked very ripe (dark red to purple) and, after removing floaters, are left to rest in concrete tanks overnight. The next morning, they are dried for around 20 hours in direct sunlight until they become raisin-like, a process that takes 3-5 days.

While de-pulping is possible at this stage, the cherries are soaked overnight in water, making them appear freshly picked. They are then de-pulped and processed like a normal washed coffees at Chelín.