Mexico La Joya Lot 21 - Typica | 144 Hours Fermentation Natural 200g
This product is currently sold out.
Roast Date: Jan 14 2021
Region: Veracruz, Mexico
Producer: Samuel Ronzon
Process: Extended Fermentation Natural
144 hours controlled fermentation in GrainPro bag at controlled temperatures of 18-29°C
Altitude: 1200-1230 masl
Drying: 30 days in Patio
Lot Size: 30kg - Rogue Wave bought the entire lot.
Harvest: February 4th 2020
Cupping notes: Raspberry Pie | Citrus Candy Lemon | Mandarin | Peach | Guava | Plum | Jolly | Cantaloupe | Dark Chocolate | Floral | Elegant | Refreshing
200g Bag - NO PRE-GROUND for this product.
About Sammy and his farm:
Samuel Ronzon is a third generation coffee producer and operations manager for ‘Micro-beneficio La Joya’, a mill based in Veracruz, Mexico. The focus is on the production of intentionally fermented specialty coffees, using fermentation as a vehicle to drive flavour in the cup. Depending on the coffee variety or protocol they decide to develop they'll select from four family states which total 40 hectares, with plant density ranging from 2000 to 3000 Coffee arabica trees per hectare.