Guadalupe Zajú / Marsellesa / Washed
| Farm | Guadalupe Zajú |
| Origin | Mexico |
| Estate | Chiapas |
| Producers | Teddy Esteve |
| Varietal | Marsellesa |
| Process | Washed |
| Coffee Area | 300 Hectares |
| Altitude | 1.500 m.a.s.l. |
| Rainfall in mm. | 1650 mm. |
| Average Annual Temperature | 23 ºC |
| Cupping Notes | Chocolate, almond, low acidity, good body |
The Santuario Project commenced operations in Mexico in early 2017, initially focusing on Guadalupe Zaju and subsequently expanding to Ixhuatlán del Café in Veracruz. By mid-2019, the Ixhuatlán processing center was completed, incorporating insights gained from Santuario’s experiences in Colombia, Costa Rica, and Brazil. This center was specifically designed to facilitate the production of high-quality specialty coffees from the central region of Mexico, particularly Veracruz. Minor adjustments were made at Guadalupe Zaju to align with elevated quality standards. In Ixhuatlán del Café, coffees are sourced from multiple farms in the area, with local farmers receiving support from AMSA Veracruz.
Santuario Project is in charge of developing all the processes, as well as visiting the farmers involved in supplying the coffees for the program. During harvest time, personnel from Santuario are in charge of supervising all the activities and processes.
Washed Process
Cherries are soaked in water for 4 hours (Cleannig, sorting , hydrating)
Coffee depulped leaving 25% of mucilage
Aerobic fermentation 8 hrs
Coffee is sun dried on African beds for 22 days
Stabilization under shade, (fique bags 6 days)
Coffee is finally stored on grain pro bags for the final stabilization (9 days)
Coffees are cupped lots conformed, and samples selected for shipping.
