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Coffee La Joya Maracaturra Mexico
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La Joya Maracaturra Mexico

SGD 28.00

Varietal - Maracaturra
Processing - Natural Jade Imperial
Producer - Samuel and Gloria Ronzon
Altitude - 1,350 - 1,450 masl
Region - Ixhuacán de los Reyes, Veracruz, Mexico
Tasting Notes - Mango, Plum, Cacao Nibs

Weight: 100g

We Roast on Tuesdays.

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Varietal - Maracaturra
Processing - Natural Jade Imperial
Producer - Samuel and Gloria Ronzon
Altitude - 1,350 - 1,450 masl
Region - Ixhuacán de los Reyes, Veracruz, Mexico
Tasting Notes - Mango, Plum, Cacao Nibs

Weight: 100g

We Roast on Tuesdays.

Varietal - Maracaturra
Processing - Natural Jade Imperial
Producer - Samuel and Gloria Ronzon
Altitude - 1,350 - 1,450 masl
Region - Ixhuacán de los Reyes, Veracruz, Mexico
Tasting Notes - Mango, Plum, Cacao Nibs

Weight: 100g

We Roast on Tuesdays.

We are excited to launch another coffee from our friends Samuel Ronzon and Gloria Hernandez from La Joya in Mexico, whom we recently visited in March 2025.

Samuel is a third-generation coffee producer based in Veracruz, Mexico. He and his wife Gloria started La Joya micro-mill with the focus on producing intentionally fermented specialty coffees, using fermentation as a vehicle to drive flavour in the cup.

Microbeneficio La Joya is located in the High Mountains region in central Veracruz, in the municipality of Ixhuacán de los Reyes. Covering a total area of 30 hectares, it has an average elevation of 1,420 meters above sea level. Its position in the northern part of the continent results in a temperate climate with an average temperature of 17°C and an annual rainfall of 1,650 millimeters.

The farm currently grows up to 20 varieties of coffee, including native varietals and varietals originating from other countries that have thrived in their climate, like this Maracaturra varietal. Maracaturra is originally a Brazilian hybrid of Maragogype and Caturra.

Furthermore, around 43% of the farm is home to a diverse range of fruit and timber trees that provide shade and ensure better microclimatic conditions for the coffee trees to thrive.

At Microbeneficio La Joya, Samuel and his team are always looking for innovative ways to push the quality of his coffees even further. After a successful experimentation on a particular processing method, the methods that are able to be standardized and replicated consistently across lots are classifed as “Gem” protocols. The “Jade Imperial” process that this Maracaturra underwent is one of such protocols. For pre-Hispanic cultures in Mexico, Jade was the stone of creation, signifying life, fertility and power. For La Joya, this process begins with a careful selection of coffee cherries, which is then exposed to a fermentation-oxidation process between 100 and 120 hours. This allows the diversity of microorganisms characteristic of the terroir to develop within each nano-lot. After which, the coffee is dried on african beds for up to 40 days.

We enjoy this coffee for its syrupy and coating mouthfeel, reminding us of mangoes, plums and a sweet cacao nibs finish.

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