MEXICO | Santuario Project | Red Bourbon | Anaerobic Natural

Origin

• 🇲🇽 Mexico

Tasting notes

Character

• Experimental
  50
• Funky
  40

Ixhuatlán del café is the processing centre of the Santuario Project Mexico. 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 Ixhuatlán centre 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. Ripe cherries are washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and density sorted in floating channels before moving to fermentation tanks to be rested for an initial 24 hour aerobic fermentation. The cherries are then removed from the fermentation tank and rolled up inside a 'taco' (a blue plastic tarp) at a specific density per meter, and left for 72hr fermentation. Finally the cherries are removed and placed on temperature controlled drying beds with ventilation windows and dried over 22 days.