This coffee was selected for the first season of the Forward Lottery. 

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.

EXPERIMENTAL lot #21

Variety: 80% Red Bourbon + 20% Typica
Price per kilogram: 20.90 USD FOB
Process:​ Natural Experimental 
Total kilos available: ​44.2 kg 
Harvest date: J​anuary 2, 2019 
Fermentation: ​96 hours enclosed in GrainPro bags with controlled temperature  Drying time: ​25 days total direct drying in raised beds. 
Drying temperature: ​30 °C Max. - 18 °C Min. 
Humidity: ​10.7 
Density: ​672 gm/L 
Water Activity:​ 0.61