SAMUEL RONZON LOT #2 - ANAEROBIC NATURAL - MEXICO
Variety: Red Bourbon
Processing: Anaerobic natural
Altitude: 1200 - 1230 m
Cup: Candied peaches, Black tea, Watermelon
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.
Fermentation: 168 hours enclosed in GrainPro bags with controlled temperature
Drying time: 20 days total direct drying in African beds, interrupted drying for 15 days up to 19% humidity and 15 days to finish Drying temperature: 27 °C Max. - 19 °C Min.