LA JOYA 
Arrived October 15, 2021.
Forward purchased 3 x 15kg bags of La Joya Micro-mill Lot 2, Experimental Natural Red Bourbon + Typica
Three (3) bags of this lot have been booked by Rogue Wave Coffee in Edmonton, Alberta.
Samuel Ronzon is a third-generation coffee producer based in Veracruz, Mexico. He operates La Joya Micro-mill, in tandem with his wife Gloria, a PhD candidate in Ecology and Biotechnology Sciences. Their 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 will select from four family states which total 40 hectares. These properties are operated in a approach which includes permaculture, agroforestry and sintropic agriculture techniques. Their coffee plants range in density from 2000 to 3000 trees per hectare.
Currently, Forward Specialty Green Coffee is purchasing all of the coffees produced by La Joya Micro-mill and acting as the Global sales and logistics partner. The coffees listed here showcase the full 2021 collection of La Joya Micro-mill.
There are two lines of coffees available through La Joya, Experimental and Gema.
Experimental is a first year attempt of a processing technique, whereas Gema is a structural processing technique that has been performed and deemed successful in previous seasons.
In this particular lot, a co-fermentation of 80% Red Bourbon + 20% Typica takes place over 120 hours, enclosed in food grade plastic fermentation containers with controlled temperature. This lot is dried in raised beds for 22 days, interrupted for 8 days to stabilize at 22% humidity and then 10 days to finish drying again on raised beds.
Variety: 80% Red Bourbon + 20% Typica
Price Forward paid per kilogram: $27.50 USD FOB
Process: Experimental Natural lot 2.
Total kilos available: kg
Harvest date: October 23, 2020
Fermentation: 120 hours, enclosed in food grade plastic fermentation containers with controlled temperature
Drying time: This lot is dried in raised beds for 22 days, interrupted for 8 days to stabilize at 22% humidity and then 10 days to finish drying again on raised beds.
Density: 689 gm/L
Water Activity: 0.75
Stabilization: 120 days