LA JOYA 
Arrived October 15, 2021.
Forward purchased 5 x 15kg bags of La Joya Micro-mill lot 9BT Gema Natural Red Bourbon + Typica
Five (5) boxes have been booked by Rosso Coffee Roasters in Calgary, 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 is followed with 30 days total mixed drying.
The flavours of lot 9BT are so comforting and classic that they're almost nostalgic. This chocolate wafer sensation is so warming and really defines this coffee. Other complimentary flavours such as marzipan, cinnamon and plum combine together to make an incredible uplifting experience.
Variety: 80% Red Bourbon + 20% Typica
Price Forward paid per kilogram: $22.50 USD FOB
Process: Gema Lot 9BT Natural
Total kilos available: 75 kg
Harvest date: December 30, 2020
Fermentation: 120 hours enclosed in food grade plastic fermentation containers with controlled temperature
Drying time: 30 days total mixed drying
Density: 704 gm/L
Water Activity: 0.69
Stabilization: 120 days