We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Farm: Guadalupe Zaju
Producer: Eduardo  'Teddy; Esteve
Region: Motozintla, Southern Chiapas
Varietals: Marsasella
Process: Mossto Washed
Altitude: 1400 masl
 
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 and is today run by Eduaro 'Teddy' Esteves. 100% of the coffee is shade grown, with meticulous attention paid to picking, fertilizing and pruning. Older, less productive parts of the farm have been renovated with hybrid varieties that have high yield and excellent cup quality. 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 to collaborate on these experimental release micro-lots. This lot utilises a newer varietal called Marsasella that shows higher yields as well as great quality.
 
These cherries then undergo an experimental processing technique that uses Mossto - crushed coffee cherry pulp, to influence the fermentation. Ripe cherries are picked then depulped  and co-fermented with the Mossto for around 24-36 hrs after which the coffee is washed of its mucilage and laid out to dry on raised African beds.