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: Natural Experimental lot #40
Total kilos available: 52.50 kg
Harvest date: April 15 2019
Fermentation: 192 hours enclosed enclosed in GrainPro bags at initial with controlled temperature Drying time: 26 days direct drying in raised beds
Drying temperature: 34 °C Max. - 22 °C Min.
Density: 709 gm/L
Water Activity: 0.66
Stabilization: 90 days