Mexico Santuario Red Bourbon Black Honey
RM55.00 – RM230.00
| Variety | Red Bourbon |
| Country | Mexico |
| Processing | Black Honey |
| Region |
Ixhuatlán, Veracruz |
| Altitude |
1450 m |
| Roast Level | Light Roast |
| Tasting Notes | Peach,Plums,Orange,Honey |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Peach,Plums,Orange,Honey
| Variety | Red Bourbon |
| Country | Mexico |
| Processing | Black Honey |
| Region |
Ixhuatlán, Veracruz |
| Altitude |
1450 m |
| Roast Level | Light Roast |
| Tasting Notes | Peach,Plums,Orange,Honey |
| Quantity | 200g/1000g |
About This Coffee :
The Mexico Santuario Red Bourbon Black Honey coffee comes from the Santuario Project, which has extended its operations across various countries, including Mexico. This coffee is processed at the Ixhuatlán Processing Center in Veracruz, a hub for innovative coffee production. The Santuario Project is renowned for its focus on sustainability, biodiversity, and meticulous coffee processing techniques.
This specific Red Bourbon variety is processed using the Black Honey method, which involves removing the cherry’s skin while leaving a large amount of mucilage (the sticky, sugary layer) on the beans during drying. This method enhances the coffee’s sweetness and body. The beans are also fermented in Mossto (a juice from crushed coffee cherries), adding to the fruity complexity of the final product. The resulting flavor profile is often described as having stone fruit, honey, and milk chocolate notes, with a syrupy texture and a balanced sweetness.
The Santuario Project has earned a reputation for elevating the quality of coffee from regions like Ixhuatlán by working closely with local farmers, helping them produce outstanding, high-quality lots.
). This Red Honey coffee is a great example of their commitment to experimenting with unique processes to enhance flavor.
| Pack Quantity |
200g ,1kg |
|---|
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Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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