This Mexican coffee from San Antonio has it's roots in a Colombian coffee farm project started over a decade ago. In the late 1990's Don Camilo bought his first farm, Finca Santuario, in Colombia's Huila Department, refining his knowledge of coffee agronomy and post harvest production. Through a partnership with a larger multi-national exporter, Camilo has been able to take what he has learned by running his farm in Colombia, and apply it to projects in Costa Rica, Brazil, and Mexico.
This cultivar grown at San Antonio is called "H3", a modern hybrid comprised of Caturra and an Ethiopian heirloom, produced for cup quality and some disease resistance. The process method for naturals is very controlled. After rinsing and soaking the ripe coffee cherry, the coffee is moved to a large drying room where it is dried on raised beds. The climate inside the room is controlled with a series of tools including UV lights, dehumidifiers, and large fans, in order to inhibit the growth of mold and facilitate even drying.
And as with most dried in the fruit coffees (naturals) expect a fruity exotic flavor profile. And as with prized coffees from the Chiapas region of Mexico expect chocolate notes to dominate. In fact the flavor profile of this coffee is best compared to those liqueur filled chocolates you might get at a holiday dinner.