Region: Veracruz

Variety: Typical, Caturra, Bourbon

Processing: Experimental natural

Altitude: 1200 m

Cup: Red apple, Peach, Clove, Mixedberry


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.

Since the age of 12, Victor Carvajal has worked in the coffee industry. He began by working with a job in the field and thanks to his dedication and thirst for knowledge, he became the GM of a mill in Veracruz. In 2017, Victor was eager to learn more about coffee processing and joined Samuel Ronzon's team that would be amongst the first in Veracruz to successfully process naturals. They call this the madness.

Victor is a very entrepreneurial personality. He and his wife Maria Georgina, produced their first nano-lot in 2018. This was made possible due to a farm his wife inherited called La Higuera, named after a common Central American tree, which is beneficial for coffee plants. This micro-lot sold to Hong Kong (Amber Coffee Roastery) and motivated Victor to further pursue specialty coffee and controlled fermentations. This was the birth of Microbeneficio La Patrona.

In 2019 he acquired a small farm, which is where this lot was grown. This small farm is worked by his family - wife Maria Georgina, daughters Patricia, Vornica, Adriana and Cecilia.


There are two lines of coffees available through La Joya, Experimental and Gema.

In this mixed lot there is Typica, Caturra and Bourbon, co-fermented over 168 hours enclosed in GrainPro bags with controlled temperature. This is followed with 25 days total direct drying in African beds, interrupted drying for 8 days up to 18% humidity and 10 days to finish.


Variety: Typica, Caturra and Bourbon
Process: Experimental Lot LV3
Fermentation: 168 hours enclosed in GrainPro bags
Drying time: 25 days total direct drying in African beds, interrupted drying for 8 days up to 18% humidity and 10 days to finish 
Humidity: 11%
Density: 689 gm/L
Water Activity: 0.69
Stabilization: 100 days