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 Oliverio Bulbarela from San Isidro Farm, in Fortin de las Flores Veracruz. Oliverio is one of the first members of the Santuario Project in Ixhuatlan del Cafe.
Cherries are washed with clean water.
Floaters are separated.
Coffee is depulped leaving 10% of mucilage.
Aerobic Fermentation on tanks for 8 hours.
Initial Sun drying on African beds for 5 days with controlled conditions.
Final drying (Guardiolas) 54 hours with low temperatures.
Humidity down to 10.5 %.
Coffee must rest for 4 days on fique bags (Humidity Stabilization)
Finally coffee parchment is stored on grain pro bags to concentrate the flavors