This experimental natural coffee is sweet, and a little funky with notes that reminds us of:

Dark Chocolate, Banana, Blackberry, and Vanilla

Region: Veracruz, Mexico
Producer: Samuel Ronzon
Farm: La Joya
Varieties: 80% Red Bourbon + 20% Typica
Process:  120 hours enclosed in food grade plastic container with controlled temperature
Drying:  22 days of direct drying in the sun on raised beds, interrupted drying for 8 days up to 22% humidity and 10 days to finish drying at 25-34C
Altitude: 1200-1230 MASL

200g Bag

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.

In the photo - Ply and Samuel Ronzon

Note from our team. This coffee is really lovely as espresso.