2022 EXPOSURES SERIES

EXPOSURES is a collection of unusual, experimental, and off-the-beaten-path coffees curated to illuminate, demystify and delight.

Enrique López Aguilar is a pioneer in what he calls “Biochemical Fermentation” whose explorations into novel processing techniques, agroforestry systems, and biodynamic farming have led to recognition in the Cup of Excellence competition and worldwide renown as a leader in Mexican specialty coffee. We’ve been hoping to roast coffee from Enrique’s carbon neutral farm in Candelaría-Loxicha, Oaxaca called Finca Chelín, since our inspiring first visit there in 2017. 

Our first coffee in the Exposures series, Koji Supernatural, focused on an innovative new processing technique, and our second focused on highlighting the work of an exceptional coffee producer.

For our third and final snapshot in the Exposures series, we’re combining them, with a twist: presenting an uncommonly innovative and well-known producer (Enrique López) who processed an unusual cultivar (Pink Bourbon from Mexico) in an unusual way (what Enrique calls “Hydro-natural washed").

THE CULTIVAR
Pink Bourbon

While many coffee farms in Oaxaca have 40-year old root stock of traditional cultivars, Enrique’s pursuit of quality led him to plant exotic cultivars uncommon to Mexico, such as Pink Bourbon—an Ethiopian landrace not typically found outside of Ethiopia or Colombia.

PROCESS NARRATIVE
"Hydronatural Washed”

The coffee is first hand-picked blood red to burgundy ripe under the light of a full moon, then partially dried as whole cherry for two days in full sun followed by one day on raised beds in the shade; it is then rehydrated in water at the mill under shade for 12 hours. Once rehydrated, the cherry is pulped and deposited into a closed drum flushed with carbon dioxide to ferment for 48 hours, at which time a selected yeast is added and the fermentation is allowed to progress for an additional 36 hours. After fermentation, the coffee is washed, then dried in direct sunlight for 3 days before being moved to raised beds in a solar house that protects against ultraviolet rays until drying is complete.

ROASTING

This coffee was roasted on our Loring S35 to Tonino 126 color, rested for 10 days, and sealed at peak freshness.

PRICE TRANSPARENCY

This was a competition-style lot that was purchased by Phoenix at $9.50 per lb FOB. Phoenix purchased the full 20kg lot from Enrique López and imported it to the U.S. via DHL.

WHAT WE TASTE

Blood orange, honey, lulo, pear, guava

Orders will ship the week of November 7, 2022