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Located on the most Southern tip of Mexico, in the region of Soconusco, sits the 212-hectare estate Chanjul, owned by Teddy Esteve. The town in which this estate is located is called Motozintla, where mountainous landscapes are abundant, coupled with a semi-humid climate and tropical forest vegetation. This makes for a unique location for coffee production.
The team at Chanjul believe that the warmth of the soil is the fundamental attribute that defines the quality of the coffee. The high content of organic materials, alongside the perfect conditions of altitude, latitude, climate and annual rain of 2500mm, Chanjul is well situated to producing quality lots.
Coffee cherries are handpicked over 3 to 4 passes, with only the ripest being selected for their high concentration of sugars. After picking, the cherries are delivered to the wet mill where they are initially cleaned and floated in freshwater to remove floaters.
Once done, the coffee cherries are transported and dried on raised beds. Thermometers are used to maintain the temperature and humidity in close attention. The cherries slow dry between 16 - 24°C, for up to 10 days. Once moisture content is below 12%, the cherries are packed and transported to the mill on the other end of Mexico.
Chanjul Estate boasts notes of Toffee in the cup, accompanied by hints of Pineapple and Cacao.
Recommended to rest beans for 7-10 days from roast date before consuming.