When it comes to amazing coffee green, Mexico is a bit of a newcomer on the world stage. There is so much that goes into producing excellent coffee, and it takes time to develop and fine-tune these processes. Camilo Merizalde has been on a 20+ year journey to produce this coffee, he has brought the most advanced farming and post-harvest processing techniques from Colombia, Costa Rica, and Brazil to Mexico.
This coffee was first rinsed, dried, and then barrel aged in Kentucky bourbon barrels at origin, in a new process called Barrel Aromatic Modulation. After aging they go through a more traditional drying process on raised beds. The result is a very complex and funky coffee which reminds us of Granada liqueur.
Country: Mexico Region: Ixhuatlan del Café, Veracruz Producer: Santuario Process Center Importer: Root 86 Varietals: Bourbon Elevation: 1450 - 1500m Process: Barrel aromatic modulation
(please note that orders of 2LB & 5LB bags will be delivered next day)