Our signature seasonal espresso. With changing seasons, so will our coffees change. This time round, we focused on combinations that highlight the best of sweetness and character complemented with very subtlte acidity and well pronounced rounded body. We have chosen the Finca Guadalupe Zaju for its notes of chocolate covered raisins and thick, creamy body. We are loving the butterscotch and cocoa notes that the Fazenda Esperanca is bringing to the blend in order to make it a great all round sweet espresso.



8oz / 227g



Varietal: Caturra & Marsellesa
 Washed and dried in guardiolas
Altitude: 900 - 1400 masl
Owner: Eduardo 'Teddy' Esteve
Location: Toquian Grande & Pavencul, Soconusco Region, Chiapas, Mexico

Beautiful Finca Guadalupe Zaju occupies 310 hectares right on Chiapas, Mexico’s famed ‘Ruta de Cafe’. This ‘Route of Coffee’ rides along the Guatemalan border, north from the border town of Tapachula, through Mexico’s famed Soconusco region. The route flows past some of Mexico’s most famous farms – including the Fincas Hamburgo and Irlanda. A neighbour of these farms, Guadelupe Zaju is well on its way to helping carry on the region’s (somewhat diminished in recent years) reputation as a location for high quality coffee.

Guadalupe Zaju was taken over in 1945 by Hamburg-born businessman Hans Asmus Luethje and his Peruvian wife. She was actually Mexican but the fact that she was born on the neighboring farm “Peru” made her Peruvian J. Their son Juan Luethje carried on the legacy. The farm was originally known simply as Zajú – named after the river that runs through it: Guadalupe was added only when the Virgin of Guadalupe icon was introduced to the farm’s chapel. The Luethje family ran the farm for more than 50 years with dedication; however, in the latter part of that century, low coffee prices challenged the farm’s economic viability. The farm was sold when coffee prices hit rock bottom in 2003.

When Guadalupe Zaju’s current owner, Eduardo ‘Teddy’ Esteve, purchased the farm in 2004, it was a true act of faith and commitment to making the formerly great farm into a bastion of quality again. Teddy’s family had been involved in commodity trading – including coffee, tea and cocoa – for over 150 years, and he had worked on the coffee end of the business for his whole life. In his own words, he says “I grew up cleaning up the cupping room in the office and being involved in clerical matters since my early days to complement my allowance.” He directly started working for the family company in 1983. However, he had never directly been involved in farming coffee.

After purchasing Guadalupe Zaju, Teddy purchased two neighbouring farms – La Gloria and Chanjul – in 2011, all of which are run, today, under the name of Guadalupe Zaju. Currently, only 350 hectares of the farm’s total 600 hectares are under coffee. Teddy has set about expanding the area under coffee – mostly with resistant varieties that, nonetheless, offer a great cup (such as Marsellesa and various Hybrids). Maintaining forestland is a commitment, however, and it is almost certain that a good portion of the farm will remain forested.

Teddy has complemented his passion for coffee farming by surrounding himself with experts. All of this is to ensure that Guadalupe Zaju establishes a name for itself as a producer of high quality coffee.


Varietal: Icatu
Altitude: 1100 masl
Owner: Aurélio Felizali
Location: Sul De Minas, Minas Gerais, Carmo, Carmo Da Cachoeira, Brazil

Fazenda Esperanca, situated in Sul De Minas, has been owned by Aurélio Felizali since 1972 when he first purchased the farm. He comes from a family of coffee growers in the Tres Pontas region of Sul De Minas, so coffee has run through his family for generations. When he acquired the farm he decided that he wanted to change the traditional way that the family had harvested their coffee. This was questioned by his parents but the results he yielded were demonstrated by the quality he produced. Even today, he is always seeking the best way to improve his level of coffee production.

Aurélio employs 13 workers who help with the maintenance of the farm during the year and during the harvest. The farm can be 50% harvested by machine and the other 50% by hand, due to topographical lie of the land. The farm has a patio and mechanical drier for dealing with the volumes of coffee produced. During post-harvest production, the coffee is first laid on the patios for 7 days, being regularly turned until moisture levels reach 15%. From here, it is then transferred to a mechanical drier where it is dried over 3 days down to 11%.


Dose weight: 18 grams
Brew temperature: 94ºC
Brew time: 24-26 sec
Yield: 36-38 grams
Total volume (incl. crema): Approx 50ml

This recipe was developed on a Nuova Simonelli Aurelia II T3 using 18g VST Precision baskets and should be used as guidance only, as all machines extract differently.

All our coffees are roasted and packed in foil-lined bags at our roastery in Penryn, Cornwall.

We roast, hand-pack and ship all orders on Thursday, including Smält Hot Chocolates, merchandise and hardware items.


Royal Mail First Class - £3.00

Orders over £20 - Free Royal Mail First Class delivery

Royal Mail Signed For delivery is available for £4.00

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