Finca Chelín

Finca Chelín is located in the Sierra Sur region of Oaxaca, Mexico, specifically in Candelaria Loxicha. The farm was established in 2013 by Enrique López, who purchased the land—formerly known as Tierra Colorada—to revitalize the property. The name "Chelín" is a tribute to his mother, Graciela, whose nickname was Chelín. While the farm is a relatively modern entity in its current iteration, coffee production is deeply rooted in López’s family history, tracing back to his great aunt, Angel Peralta Rodriguez, who began farming coffee in the region a century ago.

Enrique López’s entry into the coffee industry was unconventional. Following the death of his father in 2000, he was tasked with managing family ranches in Chiapas despite having no prior experience or personal interest in coffee. His perspective shifted dramatically after winning first place in an international organic coffee contest in 2004, which led to his participation in SCAA events in the United States. These experiences provided him with a foundational understanding of specialty coffee, biochemical processes, and sensory evaluation, setting him on a path of continuous innovation.

Today, Finca Chelín is celebrated for its rigorous, science-driven approach to coffee production. López is a pioneer of what he terms "biochemical fermentation," a methodology that involves precise control over yeast, nutrient, and enzyme inoculants to influence the flavor profile of the coffee. His processing techniques are highly intentional, designed to enhance the inherent qualities of the terroir and varietal rather than masking them. This precision is exemplified by his "hydro-natural" process, a unique method where natural-processed coffee is briefly soaked in cold water during the drying cycle to refine the cup structure.

Beyond his own farm, López is a significant figure in the Oaxacan coffee community. He is known for providing educational training, technical talks, and market access to other local producers, aiming to elevate the quality and recognition of coffee from the entire region. His work has earned him numerous accolades, including multiple national awards and a second-place finish in the Cup of Excellence, cementing his status as a leader in Mexican specialty coffee.

Finca Chelín is also noted for its commitment to biodiversity and sustainability. The farm utilizes agroforestry systems and is recognized as a carbon-neutral operation. López has moved away from the traditional reliance on older, common cultivars found in Oaxaca, instead introducing exotic varieties such as Pink Bourbon and Geisha. These choices reflect his broader philosophy of balancing tradition with modern, experimental agriculture to produce coffees that are both expressive and transparent.

For roasters and consumers, Finca Chelín represents the intersection of meticulous farm management and creative post-harvest processing. The resulting coffees are frequently characterized by their clarity, complex floral notes, and refined sweetness. By documenting his trials and sharing his findings, López has turned Finca Chelín into a model for how small-scale, high-altitude farms can leverage scientific inquiry to achieve global renown while maintaining a deep connection to their local landscape.