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LA JOYA [2021]

LA JOYA [2021]

Mexico

$540.00

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.

Since the age of 12, Victor Carvajal has worked in the coffee industry. He began by working with a job in the field and thanks to his dedication and thirst for knowledge, he became the GM of a mill in Veracruz. In 2017, Victor was eager to learn more about coffee processing and joined Samuel Ronzon's team that would be amongst the first in Veracruz to successfully process naturals. They call this the madness.

Victor is a very entrepreneurial personality. He and his wife Maria Georgina, produced their first nano-lot in 2018. This was made possible due to a farm his wife inherited called La Higuera, named after a common Central American tree, which is beneficial for coffee plants. This micro-lot sold to Hong Kong (Amber Coffee Roastery) and motivated Victor to further pursue specialty coffee and controlled fermentations. This was the birth of Microbeneficio La Patrona.

In 2019 he acquired a small farm, which is where this lot was grown. This small farm is worked by his family - wife Maria Georgina, daughters Patricia, Vornica, Adriana and Cecilia.

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.

EXPERIMENTAL

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.
Humidity: 11%
Density: 713 gm/L
Water Activity: 0.67
Stabilization: 110 days