Additional information

The Santuario Project launched operations in Mexico in early 2017, initially concentrating on Guadalupe Zaju and later expanding to Ixhuatlán del
Café in Veracruz. As the program’s managing entity, Santuario Project oversees the development of all processes and regularly visits the farmers
who supply the coffees. During harvest time, the project’s personnel are responsible for supervising all activities and ensuring that the processes
meet their high standards.

The cherry-picking process begins with harvesting at a Brix level of 19 or above, followed by a 1-hour soaking in water to clean, sort, and hydrate
the cherries. Next, the coffee pulping process leaves about 50% of the mucilage intact, allowing it to dry evenly.

The coffee is then dried on African
style beds for 18 days to bring it to the perfect moisture level. To stabilize the coffee further, it is stored under shade for 4 days, after which it is
placed in grain pro bags for an additional 15 days of stabilization.
Once the coffee is stabilized, the coffee is finally cupped lots conformed, and samples selected for shipping.