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The Ixhuatlán centre works with small producers from Veracruz to identify and produce only the most exceptional lots, under the watchful eye of expert managers. These lots are processed using the natural roll or 'Taco' process, where after initial aerobic fermentation, cherries are rolled up inside a tarp—like a 'Taco'—that creates a controlled, semi anaerobic environment, a process refined by Ixhuatlán del café, the processing centre of the Santuario Project Mexico.
It is a fully integrated facility, with wet and dry mills, greenhouses and drying areas, coee garden, laboratory and a warehouse all dedicated to achieving quality excellence.
This unique process delivers a creamy and moreish profile of orange, nougat, mango & orange blossom.