Enrique Lopez is the Pierre Overnoy or Frank Cornelissen of Coffee. If you ask even legendary farms and farmers who innovate most in coffee processing, you’ll hear Lopez’ name 9 times out of 10.

Based in Oaxaca, Enrique inherited Finca Chelin from his father after he passed. With a background in Finance and Engineering, he might not be the first kind of person you think of when you think about coffee farming and processing. However, he has a passion for innovation and has explored multiple elements of each of the main processing styles, Natural, Honey and Washed. He controls different variables along the processing path to explore multiple flavours from the same varietals.

Lopez practices multi-cropping and agroforestry which has netted him a Carbon Neutral farm, as well as some very vibrant soil. In addition to this, Oaxaca is known for its multitude of microclimates, which means Lopez can target more variables at the farming level as well as processing.