|Coffee Area||45 ha.|
|Rainfall in mm||3800 mm|
|Average Annual Temperature||19 °C|
|Cupping Notes||Fruit, Citrus, Sugar cane, Orange|
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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 coffee is supplied by a group of 14 Farmers from the Olotla area in Veracruz.
- Coffee cherries are washed with clean water.
- Floaters are separated.
- Coffee cherries are soaked in water for 6 hours.
- Coffee cherries are depulped leaving 45% of mucilage.
- Coffee is fermented for 6 hours. ( Aerobic).
- Coffee is placed on African beds for 24 days.
- Once the coffee reaches 10.5 % humidity, goes to the warehouse for final stabilization.
- Coffee must rest 4 days on fique bags (Humidity Stabilization)
- Finally coffee is stored on grain pro bags for 15 days to concentrate the flavors.
- Coffees are finally cupped and lots selected.