A sweet almond paste flavors unfolds to candied nut flavors like almond and peanut, chocolate-covered nut, baking cocoa, and inky body. City+ to Full City+. Good for espresso.
|Drying Method||Patio Sun-dried|
|Arrival date||July 2019 Arrival|
|Bag size||69 KG|
|Cultivar Detail||Caturra, Bourbon, Catuai, Marsellesa|
|Appearance||.4 d/300gr, 16-18 Screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
Finca Chanjul is a small part of a larger grouping of three farms near Soconusco in the Chiapas region of Mexico. It's the highest altitude farm on the land, cresting the 1400 meter peak above the mill operation below. This is all considered part of the much larger Finca Guadalupe Zaju, a 300+ hectare farm that was run by a German ex-pat and his wife whom he met nearby for over 50 years. Unfortunately, they were forced to sell amidst the coffee price crisis in the early 2000s, and Guadalupe Zaju, Chanjul, and La Gloria (another neighboring farm) were bought in consolidation by Teddy Esteve, who still manages them today. Finca Zaju is planted in a mix of cultivars that include Caturra, Bourbon and Marsallesa. They use a Pinhalense water conserving depulper for wet processing the coffee cherry, which employs a first line of quality separation based on density. Sun doesn't always work to their favor and so they do use wood-fire dryers to dry some of the coffee as well as patios.
The dry fragrance has a sweet bran smell, like bran muffin, hefty brown sugar sweetness flanked by soft, roasted nut tones. The wet aroma smells fairly mild, and I pick up on a baked yam and brown sugar smell that's interesting, along with the roasted seed and nutty smells I'd expect in a nice Brazilian coffee. The cup has a simple sweet undercurrent that reminds me of almond paste and unfolds as it cools to sugar-coated nut flavors, almond for sure and some peanut in there too. City+ is about as light as I'd roast this coffee and I enjoyed the hefty cocoa roast tones that come with Full City roasting. Expect chocolate-covered nut flavors, baking cocoa, and bittering roasted nibs. This will make a great espresso base offering body and creamy chocolate flavors and should function well on its own too .