Seminar by
Samuel Ronzon & Gloria Hdez
(producers from La Joya Mexico)
Date: 01 Dec 2025
Day: Monday
Time: 11am - 1pm
Venue: Santino Singapore 911 Bukit Timah Rd
Objective:
To share the identity of La Joya through its terroir, biodiversity, varieties, and scientific philosophy, and to show how our collaboration with Glyph connects origin, research, and sensory expression.
Key points:
1. Biodiversity & climate at La Joya – environment, agroforestry system, elevation, microclimate
2. Varietals grown at La Joya – genetic characteristics and sensory potential
3. A scientific approach based on terroir – how we use documentation and research to design consistent processes
4. Overview of Project Zephyr – concept, goals, and collaboration with Glyph
5. Tasting the diversity of La Joya – guided cupping (after the 2-hour talk)
*limited slots available.
Date: 01 Dec 2025
Day: Monday
Time: 3pm - 5pm
Venue: Santino Singapore 911 Bukit Timah Rd
Objective:
To explain how fermentation influences flavor development in coffee and to present the research from our experiments, showing how intentional processing can be used to design specific sensory profiles.
Key points:
1. Overview of La Joya’s research approach – farm-based scientific methodology
2. Role of fermentation in flavor development – microorganisms, chemistry, and sensory impact
3. Case studies from our experiments
– fermenter material
– fermentation time
– LAB inoculants
– drying methods
4. “Taste the research” interactive cupping– guided comparative tasting (after the 2-hour talk)
*limited slots available.
Seminar by
Samuel Ronzon & Gloria Hdez
(producers from La Joya Mexico)
Date: 01 Dec 2025
Day: Monday
Time: 11am - 1pm
Venue: Santino Singapore 911 Bukit Timah Rd
Objective:
To share the identity of La Joya through its terroir, biodiversity, varieties, and scientific philosophy, and to show how our collaboration with Glyph connects origin, research, and sensory expression.
Key points:
1. Biodiversity & climate at La Joya – environment, agroforestry system, elevation, microclimate
2. Varietals grown at La Joya – genetic characteristics and sensory potential
3. A scientific approach based on terroir – how we use documentation and research to design consistent processes
4. Overview of Project Zephyr – concept, goals, and collaboration with Glyph
5. Tasting the diversity of La Joya – guided cupping (after the 2-hour talk)
*limited slots available.
Date: 01 Dec 2025
Day: Monday
Time: 3pm - 5pm
Venue: Santino Singapore 911 Bukit Timah Rd
Objective:
To explain how fermentation influences flavor development in coffee and to present the research from our experiments, showing how intentional processing can be used to design specific sensory profiles.
Key points:
1. Overview of La Joya’s research approach – farm-based scientific methodology
2. Role of fermentation in flavor development – microorganisms, chemistry, and sensory impact
3. Case studies from our experiments
– fermenter material
– fermentation time
– LAB inoculants
– drying methods
4. “Taste the research” interactive cupping– guided comparative tasting (after the 2-hour talk)
*limited slots available.
