San Antonio HoneySA-HON
Location Chiapas Costa – Altitude 1,250 MASL
Process Honey – Variety Marsellesa, Hybrids, Starmaya
Density 0.713 – MC 10.3% – aW 0.51
Cupping Notes Fresh herbal, Lemon grass, Juicy body, Citric acid, Creamy body
Bags Availability 3
Out of stock
Thanks to our partner Descamex, this reference can be decaffeinated (min. order: 75 bags of 69kg)
This nano-lot (less than 5 bags) is made of yellow Marsellesa cherries, which was never seen before. The cup is similar to a geisha, we believe this is the result of a segregation process. In one word, this coffee is a mystery.
San Antonio and Chicharras were originally two distinct farms that were purchased in 2009 by Eduardo ‘Teddy’ Esteve. They are now part of the Guadalupe Zajú coffee estate located in southern Chiapas (Soconusco region), on the Ruta del Café riding along the Guatemalan border.
In 2009, the owner started to plant mostly productive varieties to make the farm sustainable; it was not until the rust problem of 2012 and 2013 that they renewed the plantation with hybrid and Marsellesa varieties. Today it is a 100% rust free and resistant farm. The philosophy of the current owner – Eduardo ‘Teddy’ Esteve – is to produce coffee in a sustainable way by regularly investing in infrastructure for the benefit of farm workers (free schooling for children, canteen, small store, rest areas, etc.). This pattern is also used in Guadalupe Zajú, La Gloria, and Chanjul.
The coffee at San Antonio Chicharras is 100% shade-grown (the farm is Rainforest Alliance and C.A.F.E. Practices certified). Shade is well-managed and designed to be multi-purpose. Magnolia from Guatemala has been selected due to the fact that it is evergreen and has less leaf fall. Besides, it is a tree with a relatively high canopy.
All coffee on the farm is selectively hand-harvested and sorted once delivered to the farm’s mill. The coffee is pulped using an eco pulper, which separates ripe and underripe/underweight cherries. After pulping, coffee is sorted by density and delivered to separate tanks to ferment between 15 to 40 hours, depending on the weather at the time. After fermentation, the coffee is not washed to keep the mucilage which will dry on the bean and give it its special flavors.
Coffee is dried in raised beds for 3 to 4 days, to remove surface moisture. Temperatures between 20 to 30°C are reached in the raised beds area. The last part of the drying process is done mechanically in drums for 50 to 60 hours with a constant temperature between 40 to 45°C until the bean moisture content reaches 10 to 10.5%.