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Mexico - Finca La Joya - Exclusive Experimental Fermentation Set | Oct 6 PRE-ORDER

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$60.00 CAD
Size

This is a pre-order product! - All items ordered with this coffee will be shipped on Oct 6/7th. Limit to 48 Sets.

Sammy's coffee is back! These lots are Rogue Wave Coffee exclusives produce by Samuel Ronzon of Finca La Joya and Micro-benificio La Joya Mill. Around 4KG were processed for each lot. The Lots include in this set are:

1. Red Caturra F - Fermzilla
2. Red Caturra GP - Fermentation in Grainpro
3. Yellow Caturra F - Fermzilla
4. Yellow Caturra F CO2 - Fermzilla with CO2
5. Yellow Caturra F S/CO2 - Fermzilla without CO2

The process and our cupping notes are below.

60g of each coffee (60g x5 = 300g total) - NO PRE-GROUND for this product.

About Sammy and his farm:
Region: Veracruz, Mexico
Producer: Samuel Ronzon
Farm:
Finca La Joya - 8hta
Micromill: Micro-benificio La Joya
Altitude: 1300-1400 MASL
Latitude: 19.3394927 - 97.0460555
Temperature: Annual Average Temperature is 17C (8-26C)

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.

However these nano lots are the first harvest ever at the newly established farm, Finca La Joya, under Microbeneficio La Joya. Finca La Joya located in the High Mountain Region, Lxhuacan de los Reyes municipality, in the center of the state of Veracruz, Mexico. The farm coesixt in the Pine-Oak Mountain Forest and Niebla forest.
Most coffee trees are only 2-3 years old and have not produce any coffee yet. These micro lots are the very first harvest of Finca La Joya. Please look forward to more exciting coffee from this beautiful farm in the years to come.

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

 LOT INFORMATION:

1. Red Caturra F ( Caturra Rojo F)
Process: Natural (Experimental)
Variety: Red caturra
Total kilos available: 4.46 kg
Harvest date: February 18,2021
Fermentation: 360 hours in Fermzilla with controlled temperature
Drying time: 20 days total direct drying in African beds, interrupted drying for 10 days up to 19% humidity and 15 days to finish
Drying temperature: 29 °C Max. - 18 °C Min.
Tasting notes:
Apple juice, almond,cocoa nib, caramel, lemon candy, white wine, vodka, melon, sweet floral

2. Red Caturra GP (Caturra Rojo GP)
Process: Natural (Experimental)
Variety: Red caturra
Total kilos available: 4.10 kg
Harvest date: March 8, 2021
Fermentation: 240 hours enclosed in GrainPro bags with controlled temperature
Drying time: 20 days total direct drying in African beds, interrupted drying for 10 days up to 19% humidity and 15 days to finish
Drying temperature: 29 °C Max. - 18 °C Min.
Tasting notes: Yellow Peach, pear, "blue melon", raspberry, lemonade, cocoa, hoppy

3. Yellow Caturra F (Caturra Amarillo F)
Process: Natural  (Experimental)
Variety: Yellow caturra
Total kilos available: 4.98 Kg
Harvest date:February 18,2021
Fermentation: 360 hours in Fermzilla with controlled temperature
Drying time: 20 days total direct drying in African beds, interrupted drying for 10 days up to 19% humidity and 15 days to finish
Drying temperature: 29 °C Max. - 18 °C Min.
Tasting Notes:
Apple Cobblers, caramel, peach, plum, macadamia, mangosteen, honey, buttery

4. Yellow Caturra F CO2 (Caturra Amarillo F CO2)
Process: Natural (Experimental)
Variety: Yellow caturra
Total kilos available: 4.88 kg
Harvest date: March 8, 2021
Fermentation: 384 hours in Fermzilla CO2 at 1.5 atm
Drying time: 20 days total direct drying in African beds, interrupted drying for 15 days up to 19% humidity and 15 days to finish
Drying temperature: 32 °C Max. - 22 °C Min.
Tasting notes:
Strawberry, banana, grape, cocoa butter, orange/lime peel, mango, kiwi

5. Yellow Caturra F S/CO2 (Caturra Amarrilo F S/CO2)
Process: Natural
Variety: Yellow caturra
Total kilos available: 3.98 Kg
Harvest date: March 23, 2021
Fermentation: 384 hours in Fermzilla without CO2
Drying time: 20 days total direct drying in African beds, interrupted drying for 15 days up to 19% humidity and 15 days to finish
Drying temperature: 29 °C Max. - 18 °C Min.
Tasting notes:
Grapefruit, Orange, pineapple, mint, baked banana, light rum/tequila, red wine, spiced dark chocolate, cocoa nibs

All coffees are a little wild but not too funky.