Coffee

Mexico Orizaba Santuario Project

Mexico Orizaba Santuario Project

£12.00

Mexico Orizaba Santuario Project

£12.00
Shipping calculated at checkout.
Mango
Chamomile
Lemon Blossom

Our first Criollo varietal, this amazingly sweet, fruity Mexican is a real treat!

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Mexico Orizaba Santuario Project
In the coastal region of Mexico known as Veracruz, sits the well known coffee producing area, Ixhuatlán del Café. With its climbing elevations, historic artefacts, and rich volcanic and clay soils, Ixhuatlán is home to the Santuario Project, where this lot comes from. With a dedicated team, carefully orchestrated processes, and advanced greenhouses, labs, and state of the art wet and dry mills, the Santuario Project is the home of superior quality coffee. The Criollo varietal is a descendant of the Typica varietal, directly related to Ethiopian varietals.It was introduced to the Americas in the 18th century and became a prominent varietal for coffee cultivation throughout Latin America, but has mostly been superseded by hardier, but lower quality varietals. Farmers focused on growing higher quality coffee for the specialty market have decided to maintain the delicate Criollo crop in higher altitudes, preserving the cultural history of coffee in Mexico. The cherries are harvested from several farms, throughout the area, and delivered to the Santuario facilities to be de-pulped, removing the external fruit but leaving 25% of the mucilage on the bean. The coffee sits for 12 hours to initiate an aerobic fermentation, before being sun-dried on raised beds for 8 days, followed by a slow drying until the water content reaches its optimal level.

Region:

Ixhuatlan del Café

Producer:

Various

Farm/Milling Station:

Various

Processing:

Washed Fermented

Varietal (s):

Criollo

Altitude:

1,200 to 1,800 metres above sea level

Sourcing Partner:

Mercanta

Roasters Notes Mexico Orizaba Santuario Project
This one's a real zinger! Heady fruitiness and florality provide the top notes to this sweet, light-bodied coffee, balanced out by subtle hints chamomile.
About Mexico
The Mexican revolution saw profound change in how coffee was grown, shifting from large estates back to indigenous smallholdings.

Following a decline of quality in the '80s, Mexico is back, throwing itself into Fair Trade and Organic certifications, with Bourbon, Typica, Caturra and Maragogype varieties harvested, mainly for the US market, between November and March.

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