Santuario Project

Tasting Notes Honey, Caramel, Almond

Variety Red Bourbon

Process Red Honey

Elevation 1450masl

Region El Triunfó, Veracruz

The Ixhuatlán center 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. Brix measurements, selective picking, meticulous cleaning and cherry sorting are all factors that are closely considered before cherries are delivered to the center. The state of the art facilities are incredibly clean, allowing the processing managers to precisely control each stage of fermentation. Each lot is slowly shade dried on African beds, with fans and extractors used to maintain absolute temperature and humidity stability through the drying process. The final result is an incredibly clean and stable coffee with great clarity and a long finish.

Espresso

7 days / 20.5g dose / 50g yield / 30 seconds