When we think about Mexican coffee, we traditionally don’t imagine vibrant, fruity coffees that have a sweet chocolate finish – that is until now! The Santuario Project has once again impressed us with an interesting and challenging range of special release coffees that could be some of the best coffees we have tasted this year.
The F1 varietal, grown in the Ixhuatlán region has been meticulously picked, with 72 hour anaerobic fermentation of the cherry. The result is a level of fermentation that is dialled up to amplify the boozy stone fruit characteristics supported by a tangy citrus and chocolatey finish that lingers on the palate. This complex coffee offers tasting notes of lychee, bergamot, dark chocolate and peach schnapps. If you’re a fan of fermented brews, this one is for you.
