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Mexico

El Rinconcito La Joya

REGION

Veracruz > Xico > Coatepec

ALTITUDE

1,200 m.a.s.l

VARIETY

80% Bourbon 20% Typica

PRODUCER

Samuel Ronzon

PROCESS

Anaerobic Natural

LOT NO.

Experimental Microlot #46

The coffee you are looking now was grown by some of the most dedicated, passionate and progressive coffee producers in the world

/Behind the story/

Señor Samuel Ronzon is a third generation coffee grower and manager for "Micro-beneficio La Joya" , a mill based in Veracruz, Mexico. He is working his lands with patience and dedication to be able to offer Mexican coffees of extraordinary quality so It's difficult to not like the things that Samuel is doing at his farm El Rinconcito. He is so innovative in many ways in which his coffee is processed. From a total of 40 hectares, with plant density ranging from 2,000 to 3,000 Coffea arabica trees per hectare. The focus is on the production of intentionally fermented specialty coffees, using fermentation as a vehicle to drive flavor in the cup. Samuel's coffee has been a major factor in various world-wide competitions such as Brewers Cup, World Barista Championship and Coffee Masters. Carlos de la Torre obtain 1st place and win Coffee Masters from Los Angeles in February 2019 and later in April in the same year 2019 at Boston where took place World Barista Championship positioned himself at rank 8th.

/Experimental process/


This is a special experimental microlot processed by Samuel Ronzon together with his friends Diego Samuel Bermudez and Hsueh Song. To push the boundaries of anaerobic processing, they enclosed in GrainPro bags at initial with controlled temperature for 7 days, 168 hours exactly. After fermentation is stopped drying process begin slowly for 25 days direct on raised beds, interrupted drying for 10 days up to 18% humidity and 15 days to finish with 11% humidity. The entire process it happens in a tropical climate where the temperature can reach 34 degrees Celsius and drop to 22 minimum. Us at PAGA, we are very excited to be able to share with you 30 kilos from a total of 90 kg available world-wide from this delicious microlot. If fermentation is your thing, don't miss out on this one.


/Brew guide/
Age to drink: 5 days after roast
Coffee amount: 15g
Water amount: 250g, ppm 100-125
Temperature: 93-94 Celsius
Pours: 4 pours, 50g, 70g, 60g, 70g
Brewing time: 1:50-2:00

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