Santuario Ixhuatlán Selection

“Boozy cherry & grapefruit with a syrupy caramel finish."

Origin: Ixhuatlán (Triunfo Reserve, Chiapas), Mexico
Altitude: 1450 MASL
Processing: Anaerobic Fermentation
Varietal: Red Bourbon

The Ixhuatlán centre works with small producers from Veracruz to produce and isolate only the most exceptional lots, which are then processed under the watchful eye of the expert processing managers of the Santuario project.

The cherries are first harvested once they are above 24 brix, then they are soaked in water for 2 hours. The initial fermentation is 72 hours with Mossto. Then the coffee is depulped leaving 20% of the mucilage remaining around the seeds before undergoing a second fermentation with mossto for 48 hours. Afterwards, the cherries are sun dried and left to rest on African beds for 22 days. The final humidity stabilization occurs after 6 days under shade, until finally the coffee is stored in grain pro bags. The final result is an incredibly clean and stable coffee with great clarity and a long finish.