Mexico La Joya Lot 1 - Experimental Fermentationl | Pre-order for OCT 21st


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Pre-Order: Oct 21st - this is a PRE_ORDER product. Any other items order with this coffee will be shipped at the same time on OCT 21ST

Micro-Lot 1 - 15 KG lot

Region: Veracruz, Mexico
Producer: Samuel Ronzon
Varietal: 80% Red Bourbon + 20% Typica
Process:  Extended Fermentation Natural 
168 hours controlled fermentation in GrainPro at controlled temperatures of 18-29°C.
Altitude: 1200-1230 masl
Drying: 20 days total direct drying in African beds, interrupted drying for 15 days up to 19% humidity and 15 days to finish Drying
Harvest: October 25 2019- Selective Mechanical
Cupping Notes: Pink Lemonade  | Plum | Apricot | Milk Chocolate | Yogurt

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.