Chanjul Estate

Chanjul coffee offers a creamy, smooth profile with a delightful sweetness. It features rich notes of chocolate and caramel, complemented by the subtle brightness of green grapes and a hint of cardamom. With a full body and mild acidity, this coffee leaves a long, satisfying aftertaste, making it a truly indulgent experience.

Roast level: medium roast

This mexican coffee  is delicious in any brewing method

 

444฿2,760฿

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  • Country: México
  • Region: Soconusco/ Motozintla, Chiapas
  • Farm: Chanjul Estate
  • Owner: Edward ‘Teddy’ Esteve
  • Processing: Fully washed
  • Altitude: 1,200 - 1,700 metres above sea level
  • Varietal: Marsellesa and H16 Mundo Maya

On the most Sothern tip of Mexico in the remote region of Soconusco sits Teddy Esteve’s 212-hectare estate, Chanjul. First founded in 1925, today the Motozintla estate is characterised by its sustainable focus and trend- setting standards for Mexican specialty coffee. Bordering Guatemala, Soconusco is wedged between the Sierra Madre de Chiapas Mountains and the Tacaná Volcano biosphere reserve. With mountainous landscapes, a semi-humid climate and tropical forest vegetation, Motozintla makes a beautifully unique location for coffee production. 

Teddy’s primary focus for Chanjul is his commitment to sustainability, for both the environment and the wellbeing of his workers. For the environment, 42 hectares of the remaining 62 hectares not used for producing coffee are set aside for conservation, encouraging natural fauna and wildlife in the region. In fact, over 10% of the entire estate is reserved solely for forest lands, providing a natural buffer zone against the nearby rivers. 

When it comes to Agronomy, the team at Chanjul believe the quality of the coffee is the result of a fundamental attribute: the warmth of the soil. Their soil is characterised by a high content of organic materials, perfect for producing high-quality coffee. Along with the soil the perfect conditions of the altitude, latitude and climate, with average annual temperatures of 26°C and annual rainfall of 2500mm, this means that Chanjul is well situated to producing fantastic quality lots. 

For processing at Chanjul, coffee cherry is handpicked over three to four passes, only selecting the ripest cherries: the aim being to achieve the highest concentration of sugars in the cherry. Once they have been picked, the coffee cherries are delivered to the wet mill, some 50km away. Here, the cherry is initially cleaned and floated in freshwater to remove any floaters known as “vanos”. 

The coffee is pulped using a Penagos 7500 ecopulper, which separates ripe and underripe/underweight cherries again, along with removing any debris remaining with the cherries. The coffee then goes through a demucilaginator, removing the sticky mucilage attached to the bean. After pulping, coffee is sorted by density and delivered to separate piles to ferment between 12 hours, depending on the weather at the time. The region experiences insufficient sun to dry the entirety of the farm’s production on patios, so all of the export quality coffee is dried using the farm’s 10 guardiolas, or mechanical steel drums. Temperatures of these wood fired driers are carefully monitored, and coffee is dried at a slow and constant temperature of 40 degrees until they reach between 11-12% humidity. Thus, the coffee is pre-dried on patios and in guardiolas for 40 – 45 hours.