Mexico Microlot Ixhuatlan del Café F1 Anaerobic Natural

Ixhuatlan del Café is situated at the northern edge of Veracruz state. Corn, coffee and fruits are grown here as annual rainfall can reach up to 4500ml. The warm yet rainy climate gave rise to the unique flavour of the coffee. The harvesting period of coffee is between the month of November to April, and the Santuario team works tirelessly with the local small farmers to discover high quality raw beans that are unique in taste.

Coffee cherries are washed and soaked in water for 3 hours, before being wrapped in a blue piece of polyester cloth to undergo 72 hours of anaerobic drying and fermentation under the sun, allowing their flavours to be completely expressed. Following that, coffee cherries are laid on African dryingl beds in a greenhouse, flipping the cherries every 1-2 hours, and using electric fans to maintain ventilation. The whole process takes approximately 26 days. Once the water content of the beans has dropped to 10%, the beans are ready to be packaged for export.