Mexico Santuario Project

This Mexican coffee offers a rare combination of exceptional quality and availability, surpassing expectations. Its smooth finish and delightful hints of ripe red fruit make it truly unparalleled. 

Ixhuatlán del café is the processing centre of the Santuario Project Mexico. This fully integrated facility with a focus on quality includes wet and dry mills, greenhouses and drying areas, a coffee garden, laboratory, and warehouse.

The Ixhuatlán center collaborates with small-scale producers in Veracruz to cultivate and extract the most outstanding batches.  The ripe cherries are processed using Mossto for 42 hours of initial fermentation. Mossto is a coffee processing technique that uses coffee cherry juice to ferment coffee beans. It is followed by 22 hours of second fermentation and then the cherries are sun dried for 18 days to stabilise or 5 days under shade before being stored in grain pro bags. This process results in a lower PH level and citrus flavours in the coffee.

This coffee is subtle, with gentle acidity, and fruity flavours paired with cocoa undertones. But above all it is so very smooth.

• Region: Triunfo Reserve, Chiapas
• Country: Mexico
• Elevation: 1,450 masl
• Variety: Marsellesa
• Processing: Anaerobic Natural