Pioneer of processing
Enrique López could be considered the Heston Blumenthal of the coffee producing world. Much like the cooking sensation’s love of molecular gastronomy, Enrique is an advocate for processing innovation and experimenting with concepts and theories not yet tried before.
“I love to be innovative. For more than 12 years I have enjoyed discovering different flavour notes and sensory attributes in the same coffee, which is only achieved by trying different methods of washed, honey and natural processing, as well as experimenting with variations of these same processes,” Enrique says.
“I look for innovation in coffee processes in order to find coffee characteristics I like: balanced acidity, sweetness, and a clean, pleasant aftertaste.”
Enrique says his most innovative experiment involved gathering the genetic material of 24 different coffee plants to develop an uncommon varietal. He is also excited to see what evolves from a
