Mexico Chanjul المكسيك تشانجول

Farm: Chanjul

Varietal: Starmaya

Processing: Washed Double Fermentation

Altitude: 1,200 to 1,700 meters above sea level

Owner: Eduardo 'Teddy' Esteve

Town / City: Motozintla, Chiapas

Region: Soconusco

Country: Mexico

الإيحاءات: فواكه استوائية | عسل |لتوت

المزرعة: تشانجول

السلالة: ستارمايا

المعالجة: تخمير لاهوائي

الارتفاع: ١،٢٠٠ - ١,٧٠٠ متر فوق سطح البحر

المزارع: ادوردو

المدينة: موتوزنتلا، تشياباس

المنطقة: سوكونستكو

البلد: المكسيك

Story Behind This Coffee

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. In order to follow his mission of maintaining a high relationship with nature, best conservation practices are implemented throughout the estate.

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. Here, the cherry is initially cleaned and floated in freshwater to remove any floaters. 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 (wooden barrels) for 40 – 45 hours.

Credit: Mercanta Coffee Hunters