Finca Chanjul Lion Boy
Perfect for: Cafetiere / Filter / Espresso
Strength: Full Medium
Type: Speciality - Origin
Region: Chanjul - Mexico
Filter/Cafetiere: Lemon and Chocolate upfront, Apple & Caramel through the body with a smooth sweet aftertaste.
Espresso: Lemon with notes of Caramel upfront together with a beautiful Chocolate body which is complimented with a lingering Apple aftertaste.
Eduardo 'Teddy' Esteve
Mexico - Finca Chanjul
Harvested November - April
Bourbon, Caturra, Marsellesa & Catuai
1400 - 1500 masl
For Filter / Cafetiere
Brew ratio 1:16. 18 grams of coffee to 350 millilitres of water. Temp of Water 93 degrees. Brew for 3 - 5 minutes.
Full Medium Roast colour spectrometer profile 114.
Aroma Notes: Chocolate upfront with hints of Lemon.
Tasting Notes: Lemon and Chocolate upfront, Apple and Caramel through the body with a smooth sweet aftertaste.
Tactile Note: Well balanced with a medium acidity, has an amazing sweetness the aftertaste is lasting, has a clean mouthfeel. Works well all day, best served black with no sugar or milk.
Brew ratio 1:2. 16 grams of coffee to 32 millilitres of water. Temp of Water 92 degrees.
Full Medium to Full Medium Roast colour spectrometer profile 114.
Aroma Notes: Chocolate with notes of Lemon and Apple.
Tasting Notes: Lemon with notes of Caramel upfront together with a beautiful Chocolate body which is complimented with a lingering Apple aftertaste.
Tactile Notes: Clean, clear and crisp flavour notes with a creamy mouthfeel and velvety finish. Enjoy as an all day coffee as an Espresso or flat white to really enjoy the flavours of this truly special coffee!
This exceptional micro lot hails from the highest reaches of the farm – which is actually three farms combined into one, under the name of Guadalupe Zaju. The section named ‘Finca Chanjul’ is one of the oldest parts of the farm and rides along a ridge at about 1,400 meters. The section is planted primarily under traditional varieties of coffee tree, such as Bourbon and Catuaí, and produces Guadalupe Zaju’s premier lots.
The Soconusco region is one of Mexico’s most famous coffee locales. Founded in 1890, the region was established by Porfirio Díaz (Mexico’s then President) and Otto von Bismarck, who together collaborated to send 450 German families to an underdeveloped region near Tapachula, bordering Guatemala at Mexico’s southern tip.
The region had great agricultural potential, thought Díaz – but the area was remote and lacked investment. Under the careful management of the German immigrants and with the great effort of local farmers and workers, Soconusco was transformed into coffee powerhouse! Between 1895 and 1900, 11.5 million kg of coffee was harvested – some 70% of which went directly to Germany.
Guadalupe Zaju was taken over in 1945 by Hamburg-born businessman Hans Asmus Luethje and his Peruvian wife. She was actually Mexican but the fact that she was born on the neighboring farm “Peru” made her Peruvian J. Their son Juan Luethje carried on the legacy. The farm was originally known simply as Zajú – named after the river that runs through it: Guadalupe was added only when the Virgin of Guadalupe icon was introduced to the farm’s chapel. The Luethje family ran the farm for more than 50 years with dedication; however, in the latter part of that century, low coffee prices challenged the farm’s economic viability. The farm was sold when coffee prices hit rock bottom in 2003.
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