Mexico La Joya Lot 40 - Experimental Anaerobic Natural - PRE-ORDER for May 19
This variant is currently sold out
Sold out - Please brew between day 4 - 30 after roast date.
Free Dive Series - Coffee that is daring, exciting, and risky. This is a competition grade coffee.
Region: Veracruz, Mexico
Producer: Samuel Ronzon
Farm: Micro-Beneficio La Joya
Varietal: 80% Red Bourbon + 20% Typica
Process: Natural Anaerobic Natural Lot 40
196 hours controlled fermentation in GrainPro bags and slow dry at 22-34c
Altitude: 1200-1230 masl
Drying: 25 days on Raised Bed
Harvest: April 15th 2019
Tasting Notes: Raspberry Rum, Ripe Guava, Blueberry Candy, Milk Chocolate
100g Jar or 200g Bag - NO PREGROUND 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 Coffea arabica trees per hectare.