Petra de Dios is a very small producer full of passion for coffee. Petra de Dios believes that traditional varieties produce the best cup quality and have stuck with mainly Bourbon production despite the ever-looming dangers of climate change and leaf rust.
This coffee by Petra was processed in Santuario's specialty coffee mill in Ixhuatlán. With its sugar, honey and fruit flavors, this coffee represents the essence of the coffees from Ixhuatlán.
Juicy, Tropical Fruit, Whiskey
This coffee exudes the fruit characteristics of Ixhuatlán coffee. Juicy berries and tropical fruits are perfectly balanced with a bittersweet chocolate backbone and an aftertaste that is reminiscent of fine whiskey.
As with all Santuario coffees, processing begins with perfectly ripe cherry selection based on brix measurement (sugar content) not color. For the natural process, the cherries are floated and washed before moving directly to raised drying beds which are housed in green houses outfitted with fans to control temperature and humidity of the drying environment more effectively.
The Ixhuatlán region has one of the most differentiated coffees in Mexico due to its regional microclimate conditions and its people who have a deep commitment to the production of special coffees and tradition. The Santuario Project works in the region with an important group of small producers who are solely focused on quality.