Samuel Ronzon is a third generation coffee producer and operations manager for ‘Micro-beneficio La Joya’, a mill based in Veracruz, Mexico. The focus is on the production of intentionally fermented specialty coffees, using fermentation as a vehicle to drive flavour in the cup. Depending on the coffee variety or protocol they decide to develop they'll select from four family states which total 40 hectares, with plant density ranging from 2000 to 3000 Coffee arabica trees per hectare. The last cup I had of this coffee was all sweet, chocolatey, and earthy, a very comfortable cup. I brewed 12g to 195g, on Origami with Kono paper, water at 92C, 35g bloom for 45s, water to 120g, then water to 1950g. Brew time around 2:20min. I found the cup to be more sweet of chocolate and hazelnut, dried apricot, the apple and berries are on the support and tasted more toward baked fruit. Once it cool down the apple and berries show up more, but still heavy on the milk chocolate finish that lingers in the aftertaste. I found this coffee to have a low acidity, high sweetness, comfortable, and some fruit as support notes.