La Joya, Bourbon Natural

Bourbon Natural, from @lajoyacoffeemx

Another HIT from Samuel Ronzón, Dr. Gloria Hernández (Goyis) and Sam Jr.

A complex, fruit forward cup that perfectly balances sweetness with warm spices and botanicals, evoking sweet vermouth, cherry, grapefruit and chocolate.

La Joya’s Jade Protocol begins with a careful selection of the coffee cherries, which are then exposed to a fermentation-oxidation process lasting 150 hours in sealed bags. This allows the diversity of microorganisms characteristic of the Finca La Joya terroir to develop and potentiate the characteristics of each variety processed. Cherries were dried for 15 days in African beds under the sun, and 15 days in tunnel with forced air.

We are very excited to share this second offering from La Joya! We met Samuel last January during his coffee processing workshop, co-hosted with @bosquedeniebla44 … and will be telling you more about it soon!

Microbeneficio La Joya is located in Ixhuacán de los Reyes, Veracruz, México at 1,420 m.a.s.l.