Arrived September 15, 2020.

Samuel Ronzon is a third-generation coffee producer and operations manager for ‘Micro-beneficio La Joya’, a mill based in Veracruz, Mexico. Their focus is on the production of intentionally fermented specialty coffees, using fermentation as a vehicle to drive flavor in the cup. Depending on the coffee variety or protocol they decide to develop, they will select from four family states. These family states total 40 hectares, with plant density ranging from 2000 to 3000 Coffea arabica trees per hectare. 

EXPERIMENTAL
Process: Natural
Total kilos available: 30 kg
Harvest date: December 19, 2019
Fermentation: 168 hours enclosed in GrainPro bags with controlled temperature
Drying time: 25 days total direct drying in African beds, interrupted drying for 10 days up to 18% humidity, and 15 days to finish
Drying temperature: 26 °C Max. - 18 °C Min
Humidity: 11.0
Density: 681 gm/L
Water Activity: 0.69
Stabilization: 150 days