Preferred Brew Methods

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ELEVATION: 1350 meters
FLAVOR PROFILE: Fig, Bergamont, Caramel
PROCESS: Natural
REGION: Ixhualtlan, Mexico
VARIETAL: H1

Jesús Alberto Nolasco Herrera is a very small producer full of passion for coffee. Since the beginning of partnering with the Santuario Project in Mexico, he has always performed and consistently delivered high quality coffees. This coffee by Jesús was processed in Santuario's specialty coffee mill in Ixhuatlán. With its sweet fruit flavors, this coffee represents the essence of coffees from Ixhuatlán. As with all Santuario coffees, processing begins with perfectly ripe cherry selection based on brix measurement (sugar content) not color. For the natural process, the cherries are floated and washed before moving directly to raised drying beds which are housed in green houses outfitted with fans to control temperature and humidity of the drying environment more effectively.\The Ixhuatlán region has one of the most differentiated coffees in Mexico due to its regional microclimate conditions and its people who have a deep commitment to the production of special coffees and tradition. The Santuario Project works in the region with an important group of small producers who are solely focused on quality.

 

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