Single Origin from Chiapas, Mexico
Source: Finca Guadalupe Zajú has a long standing in the history of coffee production in Mexico. Located in the famous Soconusco region of Chiapas, it was first established in 1890, before being taken over by a German-Mexican couple in 1945. The couple diligently tended to the farm for almost 60 years, before selling to the current owner Eduardo ‘Teddy’ Esteves.
Teddy and his family have been involved in coffee, tea and cocoa for over 150 years. Bringing this wealth of experience and knowledge to Guadalupe Zajú has allowed the farm to flourish in recent years. 100% of the coffee is shade grown, with meticulous attention paid to picking, fertilising and pruning. Older, less productive parts of the farm have been renovated with hybrid varieties (in fact half the farm is now Marsellesa) that have high yield and excellent cup quality. There is a full time agronomy and management team dedicated to each lot of the estate, as neighbouring farms such as La Gloria and Chanjúl have been purchased under the Guadalupe Zajú name in recent years).Teddy has also called upon post harvest experts to consult on processing and drying at the farm, including Aida Battle and, most recently, Camilo Merizalde of the Santuario Project.
Process: Mosto* Washed
Elevation: 1400 masl
Tasting Notes: Complex and strong with soft tart acidity, cherry with a note of orange, combined with sweet brown sugar, hazelnut and a finish of cocoa and nougat, full and slightly sirupy body with a lingering sweetness.
SCAA Score: 84.75
- The mosto is crushed pulped coffee cherries that is added and used as an accelerant in the processing and acts as “turbo food” for the microbes. Camilo manipulates the PH and temperature to produce his crazy flavor profiles.