There are some coffee farms that set out to do the best coffee they possible can.
These farms curate their variety selections with the most rare and sought after varieties and place them in the perfect plot on the farm to allow them to grow to their full potential.
These farms consistently have the best processing methods. Most of these methods are created by the farms themselves, elaborating on traditional processing methods and introducing new styles of fermentation from other industries.
First and foremost these farms produce outstanding quality consistently year after year.
A curated selection of multiple coffees from one of these farms is what you will find in each Rare Pack.
THIS IS A PRE-ORDER PRODUCT ONLY
ROASTING APRIL 3, 2023
ONLY 10 UNITS AVAILABLE
Next up for the Rare Pack is quite possibly the best coffee Mexico has to offer. Brought to us by the La Joya Micromill in Veracruz, specifically from Samuel Ronzón.
I was introduced to Samuel Ronzón’s coffee a few years ago and they have featured on the site as a standout offering from Mexico ever since.
La Joya is all about experimentation. They are continuous searching for new ways to process coffee to bring exciting new flavours to the cup. If you like fruity coffee then don’t skip this pack.
In this pack you’ll get 3 x 75g bags of Yellow Caturra each with it’s own unique processing. The slight variations in processing have large impacts on the cup which I think is pretty dang cool.
Lot GPTSM - 120 hours Fermentation / Oxidation in GrainPro bags with controlled temperature. This is followed with 20 days total direct drying in African beds, interrupted drying for 15 days up to 20% humidity and 10 days to finish.
Lot AP GPTS - 144 hours enclosed in GrainPro with controlled temperature. This is followed with 20 days total direct drying in African beds, interrupted drying for 15 days up to 20% humidity and 15 days to finish.
Lot AGP - 144 hours enclosed in GrainPro with controlled temperature. This is followed with 25 days total direct drying in African beds, interrupted drying for 10 days up to 20% humidity and 10 days to finish.
From the Importer, Forward Coffee:
In their writing;
"Our farm is located in the High Mountains Region in the center of the state of Veracruz, Mexico, in the municipality of Ixhuacán de los Reyes. The average elevation is 1420 meters above sea level, which together with its location north of the continent on the 19th parallel, makes the climate temperate average of 17 ° C and an average annual rainfall of 1,650 millimeters.
The ecosystems that coexist in the region are the Pine-Oak Mountain Forests and mainly the Niebla (cloud forest) or Mesophilic Forest, one of the most biodiverse and threatened on the planet.
Our desire for quality has led us to establish up to 20 varieties of coffee. Which are distributed by well-established and georeferenced lots, to maintain punctual management in the needs of each variety. Following our agroecological principles, our farm is constantly redesigned with a diversified shade with fruit trees (avocado, lemon, orange, macadamia, peach, passion fruit, lychee), timber (oak, pine, sweetgum, cedar) and other native trees, to ensure better microclimatic conditions and ecosystem functioning, thus contributing to the environmental conservation of the region, safety and food sovereignty always with respect for the community in general."
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.
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.