Mexico Cherry المكسيك تشيري

Farm: Santuario

Varietal: 100% Red Bourbon

Processing: Double Anaerobic Fermentation

Altitude: 1,500 to 1,800 meters above sea level

Owner: 20 Smallholder Producers

Town: Ixhuatlán del Café

Region: Veracruz

Country: Mexico

Region: Veracruz

Country: Mexico

محصول فاخر

الإيحاءات:  توت أسود | شاي أبيض | شوكولاتة  

المزرعة: سانتواريو

 السلالة: ١٠٠٪ بوربون أحمر

المعالجة: تخمير لاهوائي

الارتفاع: ١،٥٠٠ - ١،٨٠٠ متر فوق سطح البحر

المُزارع: مزارعين متعددين

المدينة: زاتلان

المنطقة:  فيراكروز 

البلد: المكسيك 

Story Behind This Coffee

In the coastal region of Mexico known as Veracruz, sits the infamous coffee-producing area, Ixhuatlán del Café. With its climbing elevations, historic artifacts, and rich volcanic and clay soils – Ixhuatlán is home to a collection of coffee producers and the Santuario Project, where this lot comes from. Initiated in 2017, the Santuario Project is truly a place of magnificence and superior coffee quality. The Ixhuatlán processing center was opened in 2019. With a dedicated team, carefully orchestrated processes, and advanced greenhouses, labs, and state-of-the-art wet and dry mills – the project has thrived in Mexico, producing top lots like this one. The coffee is harvested carefully, thanks to constant Brix measurements of the total sugar in each cherry. Once harvested, the cherries are delivered to the wet mill to be submerged in water, removing floaters, or low-quality cherries. They are then soaked in water to re-hydrate the cherry skin for four hours. Next, the cherries are sealed in tanks with Mossto to anaerobically ferment for 56 hours. Mossto is the coffee cherry juice collected from processing. The coffee is then de-pulped, leaving 75% of the sticky mucilage on the outside of the bean. The coffee undergoes another anaerobic fermentation in tanks with Mossto for 36 hours. Following the second fermentation, the coffee is evenly dispersed on raised beds to dry in the open sun for 24 days. Afterwards, the coffee is stabilized in Grain Pro bags for 16 days. The coffee is then hulled and prepared for export at the Dos Ríos dry mill. Ixhuatlán del Café is the processing area for the Santuario Project and where this coffee undergoes its unique process. Also, Ixhuatlán del Café is home to the greenhouses and experimentation areas that allow for trials of these high-quality processing methods. The Santuario staff are dedicated to quality assurance, regularly monitoring the harvest and each step of processing to ensure excellent quality is maintained. Working with these producers reveals how special the coffee is in this region of Mexico, and why members of the Santuario Project seek to preserve this historic coffee-producing community.