Origin: Mexico

Region: Motozintla

Farm: Guadalupe Zaju

Producer: Teddy Esteve

Altitude: 900 - 1300 masl

Process: Washed Anaerobic

Varietal: Marsellesa, Mundo Maya

Tasting Notes: Pecan Pie, Blackberry, Raw Sugar

Teddy Esteve’s vision for Guadalupe Zaju Estates is to craft exceptional coffee that stands out beyond just "Mexican coffee."

At this farm, all coffee is cultivated from rust-resistant hybrid varieties, ensuring long-term sustainability. The cherries are carefully fermented for 60 hours in anaerobic tanks, where the temperature fluctuates between 11–24°C, before being dried on African beds for 5 days. The final stage involves a controlled mechanical drying process for 48 hours at temperatures between 25–40°C.

This method produces a clean, bright cup with lively citrus notes, sweet florals, and a smooth, well-rounded body, offering a unique and flavourful representation of Guadalupe Zaju’s commitment to quality.