Ixhuatlán Del Café
Tasting Notes Peach, Mango, Persimmon
Process Anaerobic Natural
Ixhuatlán Del Café is the processing centre of the Santuario Project Mexico. A facility with wet and dry mills, greenhouses and drying areas, a coffee garden, a laboratory and a warehouse. Each lot is slowly shade dried on African beds with fans and extractors to maintain stable temperature and humidity. For the Anaerobic Natural process, cherries are selectively harvested when their sugar concentrations go beyond 24 brix's. They are then soaked in water for 4 hours before undergoing anaerobic fermentation in cherry for 72 hours. The coffee is then sun dried on African beds for 23 days before undergoing a final humidity stabilisation for 5 days under shade.