San Antonio Natural Anaerobic
SA-NAT-ANB
Quick Facts
Location Chiapas Costa – Altitude 1,250 MASL
Process Natural Anaerobic – Variety Marsellesa, Hybrids, Starmaya
Density 0.690 – MC 10.5% – aW 0.52
Cupping Notes Raspberries, Peach, Ripe apple, Juicy, Malic, Creamy, Balanced
Out of stock
Thanks to our partner Descamex, this reference can be decaffeinated (min. order: 75 bags of 69kg)
Coffee’s Story
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. This batch is a blend of varieties Marsellesa, Hybrids, and StarMaya. The process in the wet mill was made at peak of harvest (Nov-Dec 2020) when ripening is homogeneous and with higher concentrations of sugars leading to a complex fermentation. Cherries are put inside fermentation tanks without oxygen for 72 hours, with an environment temperature between 16 and 24°C.
After the fermentation process (between 15 to 40 hours depending on the weather), the cherries are 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%.
