Mexico La Joya Lot 19A - Experimental Extended Fermentation Natural

$25.00 

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Micro-Lot 19A.

Region: Veracruz, Mexico
Producer: Samuel Ronzon
Varietal: 80% Red Bourbon + 20% Typica
Process:  Extended Fermentation Natural 
168 hours controlled fermentation in Food grade plastic fermentation containers at controlled temperatures of 18-29°C
Altitude: 1200-1230 masl
Drying: 25 days in Patio
Harvest: January 17 2020- Selective Mechanical
Tasting Notes: Banana Milk | Blueberries | Honeydew | Cocoa Nibs

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.

click here to learn more about La Joya and Samuel Ronzon.