La Joya - Gema Natural lot 4
Samuel & Gloria Ronzon • La Joya Micro-mill • Veracruz, Mexico
notes / passionfruit, mango, dark chocolate
profile / bright, tropical, creamy
region / Veracruz, Mexico
altitude / 1360-1750 masl
varietals / 80% Red Bourbon + 20% Typica
producer / La Joya Micro-mill
harvest date / November 2021
processing / natural Gema lot 4
fermentation / 120 hours enclosed in GrainPro with controlled temperature
drying method / 30 days total direct drying in raised beds
importer / Forward Coffee
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.
Depending on the coffee variety or protocol they decide to develop, they will select from four family estates which total 40 hectares. These properties are operated in an approach which includes permaculture, agroforestry and syntropic agriculture techniques. Their coffee plants range in density from 2000 to 3000 trees per hectare.
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 + 20% Typica takes place over 120 hours enclosed in GrainPro with controlled temperature. This is followed with 30 days total direct drying in raised beds.
Lot 4 is bright and tropical. Think passionfruit and mango, with kiwi presenting as well. These bright top notes are given structure through a creamy, slightly melted dark chocolate texture and taste, running into a lasting finished.