Santuario Project Ixhuatlán, Natural Roll

Orange blossom, mango & nougat.

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The Ixhuatlán centre works with small producers from Veracruz to identify and produce only the most exceptional lots. Under the watchful eye of expert managers, these lots are processed using the natural roll or 'Taco' process. The natural roll process is where, after initial aerobic fermentation, cherries are rolled up inside a tarp—like a 'Taco'—that creates a controlled, semi anaerobic environment. This process has been refined by Ixhuatlán del café, the processing centre of the Santuario Project Mexico. It is a fully integrated facility, with wet and dry mills, greenhouses and drying areas, coffee garden, laboratory and a warehouse all dedicated to achieving quality excellence. This unique process delivers a creamy and moreish profile of orange, nougat, mango & orange blossom.

--- Suggested Recipe ~~~ In: 21.5g Out: 40g Time: 30sec Temp: 94°C ===

The Santuario Project Ixhuatlán, Natural Roll, represents a compelling collaboration between the Santuario Project and the high-altitude landscapes of Veracruz, Mexico. This specific lot utilizes the Natural Roll process, a technique that influences the final cup profile by allowing the coffee cherry to dry in contact with the bean. While processing methods vary significantly across the industry, natural-processed coffees often exhibit a heavier body and intensified fruit-forward characteristics compared to their washed counterparts.

In this instance, the cup presents a vibrant interplay of orange blossom, mango, nougat, and orange. To better understand how these specific descriptors fit into the broader spectrum of coffee quality and sensory evaluation, we recommend consulting the flavor wheel. By exploring these nuances, drinkers can gain a deeper appreciation for the meticulous work required to produce such distinct profiles in the Veracruz region.