Camilo Merizalde has been at the forefront of specialty coffee since the early 2000s. He started with his farm in Colombia, Finca Santuario, where he focussed on sustainability, biodiversity, and meticulous processing to improve quality. It proved quite successful, and he has since expanded his operation to Costa Rica, Mexico, and Brazil under the banner of the Santuario Project. The Ixhuatlán Processing Centre is the hub of the Santuario Project in Mexico. The Centre works with small-holder farmers from the surrounding area and focuses on producing very high-quality specialty lots.

For this Red Bourbon lot, whole cherries underwent a short fermentation before being partially dried on raised beds. The coffee was then rolled up in plastic sheets for a second fermentation before being fully dried. This unique process delivers a wild coffee full of tropical fruit notes.