Joy Star

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.

Microbeneficio La Joya designs coffees that awaken feelings and memories that extend beyond a specific flavor, which implies that it is not just about having a cup of coffee but having an experience. They believe that experimentation has many benefits; you can learn, grow, and feel alive. With these new methods, they have learned to enhance the attributes of our terroir, optimize resources, and modify some aspects of the coffee process. They always aim to reinvent themselves, get closer as a community and work with hope, solidarity, and harmony.

La Joya works with two high-end coffee lines. The Experimental line, made up of Nano lots processed with new specific protocols to obtain unique coffees, and the Gema line which is made up of nano and micro lots that reaffirm the quality and consistency of the best experimental protocols from previous harvests. When a protocol is standardized and replicated, providing consistency in their coffees harvest after harvest, it becomes part of the Gem Line.

DIAMANTE
Just as diamond is formed by subjecting pure carbon atoms to extreme pressure and temperature conditions, once the best coffee fruits have been selected, they are deposited in hermetically sealed tanks with the intention of exposing them to a constant pressure ranging from 15 to 25 psi by injecting CO2. The optimum temperatures for this process oscillate between 19-25°C. By having these specific pressure and temperature conditions we potentiate the interaction of more specific groups of microorganisms tolerant to these conditions.

STAR PLATINO
Like platinum, which is a precious metal known for its rarity and beauty our protocol requires a complex process that begins with the adequate selection of the coffee fruits, which are then deposited in hermetically sealed tanks with valves that allow the CO2 resulting from the fermentation process to escape. They are processed for periods of up to 360 hours, depending on the variety.

Variety: Typica
Process: Experimental Natural Star Platino