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 which total 40 hectares. Plant density ranges from 2000 to 3000 Coffea arabica trees per hectare. 

EXPERIMENTAL

Variety: 80% Red Bourbon + 20% Typica
Price per kilogram: 21.50 USD FOB
Process: Natural
Total kilos available: 15 kg
Harvest date: October 25, 2019
Fermentation: 168 hours enclosed in GrainPro bags with controlled temperature
Drying time: 22 days total direct drying in raised beds, interrupted drying for 8 days up to 18% humidity and 8 days to finish
Drying temperature: 29 °C Max. - 18 °C Min.
Humidity: 11.3
Density: 681 gm/L
Water Activity: 0.71
Stabilization: 180 days