|Producers||Small Producers of the Ixhuatlan Region|
|Coffee Area||80 ha.|
|Rainfall in mm||4200 mm|
|Average Annual Temperature||19 °C|
|Cupping Notes||Sweet, Caramel, Pecan, Grapefruit|
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Eduardo Esteve one of the most recognized persons in the world of coffee and Camilo Merizalde from Santuario Project teamed up 4 years ago to create unique specialty coffee projects around the world. This superb coffee comes from the Santuario Process center in Ixhuatlan del Cafe Veracruz. Santuario works with 400 farmers of the Ixhuatlan area, in order to source the perfect coffee cherries to develop the best flavors from Mexico. This specific coffee is supplied by the Herrera Velasquez family, from Olotla Farm in Veracruz. One of the farms that have the highest standards for cherry selection.
- Coffee cherries are washed with clean water.
- Floaters are separated.
- Coffee cherries are soaked in water for 6 hours.
- Coffee cherries are depulped leaving 25% of mucilage.
- Coffee is fermented for 14 hours. (Aerobic Fermentation)
- Coffee is placed on African beds for 22 days.
- Once the coffee reaches 10.5 % humidity, goes to the warehouse for stabilization.
- Coffee must rest 5 days on fique bags (Humidity Stabilization)
- Finally coffee is stored on grain pro bags for 15 days to concentrate the flavors.
- Coffee lots are cupped and selected for exports.