Additional information

By mid-2019, the Ixhuatlán processing center was completed, incorporating insights gained from Santuario’s experiences in Colombia, Costa Rica,
and Brazil. This center was specifically designed to facilitate the production of high-quality specialty coffees from the central region of Mexico,
particularly Veracruz. Minor adjustments were made at Guadalupe Zaju to align with elevated quality standards. In Ixhuatlán del Café, coffees are
sourced from multiple farms in the area, with local farmers receiving support from AMSA Veracruz.

During harvest time, personnel from Santuario
are in charge of supervising all the activities and processes.
Cherries are harvested above 23 brix and then soaked in water for 4 hours for Cleaning, sorting and hydrating.

The Coffee is then pre-dried on
African beds for 2 days, final slow drying on Guardiolas for 46 hours, stabilization under shade in bags for 4 days, then the Coffee is finally stored
on grain pro bags for the final stabilization for 8 days.
Then finally Coffees are cupped lots conformed, and samples selected for shipping