Description:
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.
