Our first Mexican release hails from Chanjul Estate by farmer Teddy Esteve. In 2009, Teddy started to plant mostly productive varieties to make the farm sustainable; it was not until the rust problem of 2012 and 2013 that they renewed the plantation with hybrid and Marsellesa varieties. Today it is a 100% rust free and resistant farm. The coffee at Chanjul is 100% shade-grown (the farm is Rainforest Alliance and C.A.F.E. Practices certified). Shade is well-managed and designed to be multi-purpose.
All coffee on the farm is selectively hand-harvested and sorted once delivered to the farm’s mill. The coffee is pulped using an eco pulper, which separates ripe and underripe/underweight cherries. After pulping, coffee is sorted by density and delivered to separate tanks to ferment between 15 to 40 hours, depending on the weather at the time. After fermentation, the mucilage is removed with water and the results have been very impressive. We can expect notes of red grapes, cinnamon, vanilla, with a balanced body and sweet finish.