LA JOYA 
Arrived October 15, 2021.
Forward purchased 3 x 15kg bags of La Joya Micro-mill Lot V4, Experimental Natural Red Bourbon + Typica + Yellow Caturra
Three (3) bags have been booked by Coffee Project NY in New York City
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.
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 + a split of Typica and Yellow Caturra taking place over 120 hours, enclosed in GrainPro with controlled temperature. This lot is dried in raised beds for 30 days, interrupted on three occasions for 5 days each until humidity of 11% is achieved.
Variety: 80% Red Bourbon + Typica + Yellow Caturra
Price Forward paid per kilogram: $27.50USD FOB
Process: Natural lot V3.
Total kilos available: 45kg
Harvest date: January 11th, 2021
Fermentation: 120 hours, enclosed in GrainPro with controlled temperature
Drying time: This lot is dried in raised beds for 30 days, interrupted on three occasions for 5 days each until humidity of 11% is achieved.
Density: 713 gm/L
Water Activity: 0.67
Stabilization: 110 days