Impressions: banana, lime, brown sugar, nutmeg Country: Mexico Province: Micro Beneficio La Joya Region: Veracruz Producer: Samuel Ronzón Altitude: 1250 m Variety: red bourbon, 10% typica Process: natural Partner importer: Forward Coffee
This felt like we were drinking a wild cocktail down by the beach!
The heavy tropical tone (banana, pineapple, lychee) mixed with lime like acidity and brown sugar sweetness makes this coffee a real treat. As it cools, we noticed lots of spices coming through and it just added a depth that left one of the longest aftertaste we experienced.
Lot 10C was fermented 168 hours (just like lot 10A that you can check overhere) but with added yeast during fermentation! Using a fixed and controlled bacterial population in the fermentation process developed a different profile that’s worth checking out.
Sam is a special producer who is always experimenting and this is just the beginning of our exploration down the rabbit hole when it comes to his coffees.