Mexico Samuel Ronzón Lot 5

Available in a CoffeeVac vacuum seal reusable container. This container will keep your coffee fresh for longer.
Variety 80% Bourbon l 20% Typica
Process 168 Hour Natural Ferment
Altitude 1200-1230 masl
Harvest April 2020
It’s back!! It’s hard not to like the things that Samuel is doing at his farm in Mexico. He takes detailed records and strives to innovate the ways in which coffee is processed. 

This is Lot 5 and let me just say that this coffee is insane. It’s like blueberry wine & chocolate milk with whip cream & raspberry syrup on top. It’s super fermented madness with boats loads of a bunch of different flavours. Phew. 

If fermentation is your thing get on this one for sure. 
From the importer:
Samuel Ronzón 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

Harvest date: December 19, 2019

Fermentation: 168 hours enclosed in GrainPro bags with controlled temperature

Drying time: 25 days total direct drying in in African beds, interrupted drying for 10 days up to 18% humidity and 15 days to finish

Drying temperature: 26 °C Max. - 18 °C Min

Humidity: 11.0

Density: 681 gm/L

Water Activity: 0.69

Stabilization: 150 days

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