When we think about Mexican coffee, we traditionally don’t imagine vibrant, fruity coffees that have a sweet chocolate finish – that is until now! The Santuario Project have once again impressed us with an interesting and challenging range of special release coffees (have you see our Purple Honey?) that could be some of the best coffees we have tasted this year.
From the current harvest we’ve curated 4 unique options, each produced through Camilo Merizalde’s Santuario Project in Mexico.
With the highest attention to detail and focus on production Camilo explores the parameters of fermentation at the wet mill, such as this interesting Hydro Natural, Garnica varietal.
But what is Hydro processing?
Cherries are picked at 21 brix’s and soaked in water for 2 hours for the first sorting. Once floaters are separated the cherries undergo their first aerobic cherry fermentation in tanks for 8 hours and then are depulped ensuring to leave on 25% of the mucilage. For the second fermentation the cherries with 25% mucilage are submerged underwater for 10 hours. Afterwards the coffee is sun dried on African beds for 14 days, then moved to shade for 5 days until the humidity stabilises.
The Outcome is flavours of: Brown Sugar, Black Berries, Nectarine, Red grape, Rose, Plum compote. Excellent texture and structure
Roasting for Filter and Espresso, you can follow along our brew guide here for our favourite tips and tricks for making your Criteria Coffee at home.
Check out the full Mexican range of coffee beans here.