Currently featured at ZAB Coffee in Montreal. ZAB purchased the entire lot #35.

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. 


PROCESS
Process:​ Natural Experimental 
Total kilos available: ​101.40 kg 
Harvest date:​ February 28, 2019 
Fermentation: ​96 hours enclosed in GrainPro bags with controlled temperature 
Drying time:​ 22 days total out of mixed drying, starting with raised beds and transferred to patio at 18% humidity 
Drying temperature: ​30 °C Max. - 18 °C Min. 
Humidity: ​10.8 
Density: ​663 gm/L 
Water Activity:​ 0.72