We have selected Mexico GUADALUPE ZAJU coffee especially for those who enjoy pronounced cocoa notesThis coffee has a distinct taste of roasted cocoa, but it smells like rum tilesIt has delicate sweet fruit notes in the background and full creamy body.
1,80 € – 58,00 € with VAT
| Country of origin of coffee | Mexico |
|---|---|
| Packaging | 1,200g, 250g, Test sample 20g |
| Making coffee | Aeropress coffee, Cold brew coffee, Filter coffee, French press coffee, Espresso coffee, Cafeteria coffee, Moka coffee, Turkish coffee |
Hikofi Mini Coffee Guide
Mini coffee info guide: What to pay attention to in order to drink better coffee?
Freshly roasted and ground coffee
Use coffee that has not been roasted more than 6 months ago. For maximum flavor and aroma, grind it just before preparation.
Storage
Store the coffee in a room that does not exceed 22°C. It is mainly damaged by heat and light. You can also store coffee in the freezer. Coffee's enemy is oxygen, so always squeeze the air out of the bag before closing.
Grinding
Different preparations require different grinds. Turkish coffee needs the finest, followed by espresso and cafeteria. For filter coffee, we need coarser ground coffee. The coarsest grinding is for the French press.
Water
We recommend using filtered water. The taste of the coffee will be better, and you will also protect your devices from limescale.
Temperature
Coffee is sensitive to temperature. In all preparations, it should not exceed 94-95°C. For cold brew coffee, use cold water, to which you can also add ice cubes.
Cleanliness
Regularly clean your coffee machines and accessories, including the grinder and water heater. Limescale affects the taste of water and consequently coffee.
Mexico GUADALUPE FOR US has witha distinct chocolate profile and its smell also reminds me of freshly roasted cocoa beans or rum tilesIt has a very nice and full body, with delicate fruity acids in the background.
MEXICO
GUADALUPE FOR US
REGION: Chiapas
FARM/GROWER: Teddy Esteve
PROCESS: Natural
HEIGHT: 1500 meters above sea level
HARVEST: Nov-Mar
TYPE: F1
FLAVOR PROFILE: Chocolate, Delicate fruits, Almonds
It is suitable for all preparations, depending on your taste– from Turkish to filter.
At espresso, moka pot It makes a nice cream. It has a sweet and full body, with a great roasted cocoa character.
Selective hand-picking of ripe coffee cherries, brix level at least 23. The cherries are soaked in water for 4
hours and remove any defects and sort the coffee. The coffee cherries are dried in the sun, on
raised African beds for 4 days. After that, drying takes place on so-called Guardiolah for another 46 hours. The last
The drying process continues in fique bags for another 4 days. This drying method provides excellent control
drying. The final stabilization of the drying of coffee beans takes place for 8 days, in Grain-pro bags. The coffee is finally
pitted from dried cherries and ready for transport to the roasters, and in between it is
they strive to ensure continuous quality.
The Santuario project began in Mexico in 2017 on the Guadalupe Zaju estate, and later expanded
in Ixhuatlán del Café in the state of Veracruz. By mid-2019, a processing plant had been built there
center, based on experiences from Colombia, Costa Rica and Brazil. The goal is to produce top-quality
specialty coffees from central Mexico, especially Veracruz. Certain improvements have also been introduced in
Guadalupe Zaju. This coffee comes from Teddy Esteve's farm, which is supported by AMSA Veracruz.
Santuario is responsible for developing all processes and collaborating with farmers. During the harvest, staff
Santuario controls all stages to ensure consistent quality.
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