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SAMUEL RONZON lot #19A+B 30kg @ $55/kg

SAMUEL RONZON lot #19A+B 30kg @ $55/kg

Mexico

$825.00

Arrived September 15, 2020

Samuel Ronzon is a third generation coffee producer and operations manager for ‘Micro-beneficio La Joya’, a mill based in Veracruz, Mexico. The 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'll select from four family states which total 40 hectares, with plant density ranging from 2000 to 3000 Coffea arabica trees per hectare. 

This feature is the same days harvest split into two. The focus of this experiment is to see how the type of container that's hosting the coffee during fermentation affects the final product. In this instance, Samuel and his team have used a food grade plastic containers for both 19A and 19B, with light being able to permeate 19A and not 19B. The result is a different composition of microbial bacteria within the fermentation and thus, differing flavour profiles.

19A EXPERIMENTAL
Variety: 80% Red Bourbon + 20% Typica
Price per kilogram: 21.50 USD FOB
Process: Natural 
Total kilos available: 420 kg 
Harvest date: January 17, 2020 
Fermentation: 168 hours enclosed in food grade plastic fermentation containers with controlled temperature
Drying time: 25 days total direct drying in patio 
Drying temperature: 29 °C Max. - 18 °C Min. 
Humidity: 10.8 
Density: 704 gm/L 
Water Activity: 0.69 
Stabilization: 120 days

 

19B EXPERIMENTAL
Variety: 80% Red Bourbon + 20% Typica
Process: Natural

Price per kilogram: 32 USD FOB
Total kilos available: 180 kg
Harvest date: January 17, 2020
Fermentation: 168 hours enclosed in temperature controlled dark food grade plastic containers

Drying time: 25 days total direct drying in patio
Drying temperature: 29 °C Max. - 18 °C Min.
Humidity: 10.4
Density: 672 gm/L
Water Activity: 0.67
Stabilization: 120 days