Varietal Red Bourbon
Process Red Honey
Flavour Notes Nectarine, Cherry & Grapefruit
Ixhuatlán del café is the processing centre of the Santuario Project Mexico. It is a fully integrated facility, with wet and dry mills, greenhouses and drying areas, coffee garden, laboratory and a warehouse all dedicated to achieving quality excellence. The cherries are harvested when they’re above 24 Brix - Brix is the measurement of dissolved liquid (sugar in this case) - and soaked for 5hrs, after this they’re taken out and sprayed with Mossto which is their own coffee juice left over from the soak and fermented for 42hrs. The cherries are depulped leaving 35% of the mucilage, which is the outer pulp layer, still on the pip, they then go through a second fermentation with Mossto for 4hrs. Finally, the cherries are sun-dried and left to rest for 18 days before being moved to the shade to stabilise.