Description

 

Mexico Santuario Project Ixhuatlan Natural Anaerobic 28 hours

 

This Anaerobic Natural processed coffee is an excellent example how attention to detail and great growing conditions can shine in the cup.

This is one of a famous coffee producing areas where conditions like climbing elevations, rich volcanic and clay soils create perfect growing condition for coffee plants.

Santuario Project was initiated in 2017 and now producing a superior quality coffee. The  Ixhuatlan processing centre was opened in 2019. With a dedicated team, careful processing , advanced greenhouses, labs and wet and dry mills, the process has thrived in Mexico producing fine lots like this one. The coffee is harvested carefully , thanks to constant Brix measurements of the total sugar in each cherry. Once harvested cherries are delivered t the wet mill to be submerged in water, removing low quality cherries. Then soaked in water to rehydrate the cherry skin . The water is drained in order to initiate anaerobic fermentation which lasts for 28 hours.

While completed coffee is evenly dispersed on raised beds to dry in the sun for 24 days. To stabilise the humidity of the coffee, it is dried under shade for an additional 7 days , then stored in pro bags to stabilize.

 

 

 

 

 

Origin: Mexico

Region: Veracruz

Farm / Project : Ixhualtan

Variety: Yellow Catuai

Altitude: 1500 – 1800 m above sea level

Process: Anaerobic Natural

 

 

In the cup: Vanilla, Cinnamon, Hazelnut, Candied Orange, Medium Body, Long lasting mouthfeel, Sweet with a medium acidity