Hooray Coffee Lab
Obadiah | Chelin, Mexico (Hydro-Washed Geisha)
Obadiah | Chelin, Mexico (Hydro-Washed Geisha)
Couldn't load pickup availability
$45 / 150g. Full of Rhubarb Acidity and Intricate Florals.
Produced by Enrique Lopéz
Region - Candelaria Loxicha
Grown at 1600 - 1750 masl
Varietal - Geisha
Harvest - March 2024
Process - Hydro-Washed
Enrique’s masterful hydro-washed process continues to impress each season: full of rhubarb acidity & intricate florals.
Welcoming back Enrique Lopéz—a producer whose dedication to craft and innovation continues to inspire. This season, we have selected two exceptional coffees, a hydro-washed Geisha and a Honey Sidra.
Over the years Enrique has become highly influential in Oaxaca, delivering educational training, talks and giving buyers access to other producers in the region.
The Geisha is a testament to his mastery of the hydro-washed process. His method accentuates the delicate florals and unveils a bright, rhubarb-like acidity.
The hydro-washed process combines the tartaric acidity and fruity complexity of natural coffees with the clarity and cleanliness of the washed process.
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.
About Obadiah:
The founder, Sam Young, who first tried his hand at roasting in Australia (at Five Senses Coffee), opened his own roastery in 2017 on the outskirts of Edinburgh.
Clean and expressive
To truly reveal the innate character of a coffee, a deep understanding of its raw material is required.
We have established close partnerships with growers and producers who nurture their cherry, preserving its natural qualities within the seed.
Then, by roasting delicately and soon after harvest, we curate a resolutely seasonal offering of coffees that have retained their distinct expression.
For our coffees to be best enjoyed, we recommend a generous resting period after roast, to allow trapped CO2 to release, and the full spectrum of flavours to be revealed.
We encourage resting our coffees in its sealed bag for a minimum of 21 days, and we have found interesting results far beyond.
Share
