Mexico Santuario Project, Anaerobic Natural

Region: Triunfo Reserve, Chiapas
Producer:  Ixhuatlán Processing Centre

THE COFFEE

This Mexican coffee offers a rare combination of exceptional quality and availability, surpassing expectations. Its smooth finish and delightful hints of ripe red fruit make it truly unparalleled. 

FARM/PRODUCER

Ixhuatlán del café is the processing centre of the SantuarioProject Mexico. This fully integrated facility with a focus on quality excellence. It includes wet and dry mills, greenhouses and drying areas, a coffee garden, laboratory, and warehouse.

The Ixhuatlán center collaborates with small-scale producers in Veracruz to cultivate and extract the most outstanding batches. These batches undergo careful processing by skilled managers affiliated with the Santuario project.

 
THE PROCESS

The ripe cherries are processed using Mossto for 42 hours of initial fermentation. Mossto is a coffee processing technique that uses coffee cherry uice to ferment coffee beans. This is followed by 22 hours of second fermentation. The cherries are then sun dried for 18 days to stabilise or 5 days under shade before being stored in grain pro bags. This process results in a lower PH level and citrus flavours in the coffee.

 WHY WE LIKE IT

This coffee is fast becoming a crowd favourite around here. It is a subtle coffee, with gentle acidity, and fruity flavours paired with cocoa undertones. But above all it is so very smooth. And it is this smooth finish which has us enjoying it across all brew methods.