Arrived October 15, 2021 to Calgary Warehouse in Calgary, AB
Forward purchased 16 x 15kg bags of La Joya Micro-mill lot 9AT Gema Natural Red Bourbon + Typica
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 is followed with 25 days drying under shade in raised beds, interrupted drying for 8 days up to 20% humidity and 10 days to finish.
The flavour profile in 9AT takes you on a journey, never too high and never too low, somewhere constantly comfortable. There's different apple qualities presenting and giving structure to the flavour. The peach, vanilla, honeysuckle, cashew and pear qualities come and go bringing excitement to a comforting cup.
Variety: 80% Red Bourbon + 20% Typica
Price Forward paid per kilogram: $22.50 USD FOB
Process: Gema Lot 9AT Natural
Total kilos available: 240 kg
Harvest date: December 30, 2020
Fermentation: 120 hours enclosed in food grade plastic fermentation containers with controlled temperature
Drying time: 25 days drying under shade in raised beds, interrupted drying for 8 days up to 20% humidity and 10 days to finish
Density: 740 gm/L
Water Activity: 0.65
Stabilization: 120 days