MEXICO | Santuario Ixhuatlan | Bourbon | Red Honey

Origin

• 🇲🇽 Mexico

Tasting notes

Character

• Sweet
  25

Camilo Merizalde has been at the forefront of specialty coffee since the early 2000s. He started with his farm in Colombia, Finca Santuario, where he focussed on sustainability, biodiversity, and meticulous processing to improve quality. It proved quite successful, and he has since expanded his operation to Costa Rica, Mexico, and Brazil under the banner of the Santuario Project. The Ixhuatlán Processing Centre is the hub of the Santuario Project in Mexico. The Centre works with small-holder farmers from the surrounding area and focuses on producing very high-quality specialty lots. This Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. lot was processed via a unique take on the honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. method, where cherries are pulped and fermented in Mossto (juice from crushed coffee cherries) before being dried on raised beds. The Mossto has a very high sugar content and creates a super sweet and fruity coffee.