Eduardo Esteve | Mossto Purple Honey Bourbon Cetennial
Eduardo Esteve | Mossto Purple Honey Bourbon Cetennial
Eduardo Esteve | Mossto Purple Honey Bourbon Cetennial
Eduardo Esteve | Mossto Purple Honey Bourbon Cetennial
Eduardo Esteve | Mossto Purple Honey Bourbon Cetennial
Eduardo Esteve | Mossto Purple Honey Bourbon Cetennial

Eduardo Esteve | Mossto Purple Honey Bourbon Cetennial

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Eduardo Esteve is one of the most recognised figures in the world of coffee, four years ago he teamed up with our great friend Camilo Merizalde from Santuario Project to create The Santuario Process center in Ixhuatlan del Cafe Veracruz, Mexico. It is a fully integrated facility with wet and dry mills, greenhouses, drying areas, a coffee garden, laboratory and a warehouse all dedicated in producing excellent coffees.

This coffee comes from a very unique region in Veracruz, where the extremely tall and ancient Zempoalehuatl trees still exist. Old Bourbon coffee plants have been in the region for many years. This year, there was only enough harvested to process 5 bags and we were blown away with the results.

For the Purple Honey process, cherries are selectively picked when their sugar concentration goes beyond 25 brix. They are then soaked in water for 8 hours before undergoing a depulping process which leaves 75% of the mucilage still on the seed and then they are aerobically fermented for 14 hours using Mossto (crushed coffee juice). Afterwards, the coffee is sun dried on African beds for 18 days  before being transferred to a shady position to stabilise the humidity of the coffee for 6 days. 

This incredible lot has a lavish profile that's simply just yum from the first sip to the last. Think sweet yellow peach nectar paired with lavender and mandarin finished off with warm spices. Simply one of, if not the best Mexican lots we have ever had!