Zoom Mexico Santuario Project Red Bourbon and Garnica Natural Roll Process 'Taco'
Zoom Mexico Santuario Project Red Bourbon and Garnica Natural Roll Process 'Taco'
Zoom Mexico Santuario Project Red Bourbon and Garnica Natural Roll Process 'Taco'
Zoom Mexico Santuario Project Red Bourbon and Garnica Natural Roll Process 'Taco'
Zoom Mexico Santuario Project Red Bourbon and Garnica Natural Roll Process 'Taco'
Zoom Mexico Santuario Project Red Bourbon and Garnica Natural Roll Process 'Taco'

Mexico Santuario Project Red Bourbon and Garnica Natural Roll Process 'Taco'

$19.50

 

Mill
Santuario Project Ixhuatlan Processing Centre, Veracruz, Mexico

PROCESS

Natural Roll 'Taco'

ELEVATION
1450masl

 

 Tasting Notes: 

A musky violet perfume, sweet orange, lime and peach with a chocolate finish. 

 

This lot is a blend of Red Bourbon and Garnica varieties.

Ripe cherries are washed and density sorted in floating channels before being moved to fermentation tanks to be rested for an initial 24 hour aerobic fermentation. Next, the cherries are removed from the fermentation tank and rolled up inside a blue plastic tarp at a density of 450kg cherry/30 metre ‘taco’ 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

Ixhuatlán del café is the processing centre of the Santuario Project Mexico. It is 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.

To achieve consistently high quality, the focus begins on the farms. Brix measurements, selective picking, meticulous cleaning and cherry sorting are all factors that are closely considered before cherries are delivered to the centre. Cherries are picked at varying stages of ripeness depending on the processing method they are undergoing in order to control and maximise the final quality of the coffee.

In the centre itself, all aspects of the post harvest are closely monitored and controlled. 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.

 

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