Chanjul

Ixhuatlán (Triunfo Reserve, Chiapas) region is situated in the Veracruz region 1,450 meters above sea level.

Small batch roasted this seasonal single is ideal for brew methods such as filter, batch brew, plunger, pour over, coffee press and cold brew.

Enjoy notes of Apricot and Cherry with a buttery mouthfeel. Balanced with bright zesty citrus acidity of Grapefruit and Lemon.

Coffee beans are ready for you to grind at home and brew in your kitchen straight from the sustainable coffee tin.

Known for excellent in cup quality arabica variatels Red Bourbon cherries are processed using Anaerobic Fermentation by Ixhuatlán del café, the processing centre of the Santuario Project Mexico.

The cherries are first harvested once they are above 24 brix, then they are soaked in water for 2 hours. The initial fermentation is 72 hours with Mossto. Then the coffee is depulped leaving 20% of the mucilage remaining around the seeds before undergoing a second fermentation with mossto for 48 hours. Afterwards, the cherries are sun dried and left to rest on African beds for 22 days. The final humidity stabilisation occurs after 6 days under shade, until finally the coffee is stored in grain pro bags.

The Ixhuatlán centre works with small producers from Veracruz to produce and isolate only the most exceptional lots. To ensure maximum madness in flavour we roast these Mexican beans as a small batch on our petrocini roaster.