From La Joya: “La Joya was founded in 2017 with the purpose of rethinking how coffee is produced and processed, integrating technical knowledge, research, and experimentation into the daily work carried out on the farm. Located in the mountains of Veracruz, Mexico, we produce specialty coffees through an approach that combines agroforestry, controlled processing, agricultural design, and applied innovation. Our goal is for every lot to express not only the potential of the variety but also the unique characteristics of its environment. The project was born from the shared vision of Gloria and Samuel: to build a production model that values quality, sustainability, human labor, and the generation of knowledge around coffee. At La Joya, we believe that quality begins long before fermentation. It starts in the soil, in farm management, in varietal selection, in process design, and in the daily decisions we make to produce coffees with identity, traceability, and a true sense of origin.” “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 the coffee fruit, which is exposed to a fermentation-oxidation process 120 hours. This allows the diversity of microorganisms characteristic of the Finca La Joya terroir to develop and potentiate the characteristics of each variety processed. The coffee is then dried on raised African beds in a forced-ventilation tunnel for 20 days.” **VERY LIMITED QUANTITIES 200g Direct trade with La Joya Origin: Ixhuacán de los Reyes, Veracruz, Mexico Producer: Samuel Ronzon & Gloria Hernandez Variety: Heirloom Process: 120hr Jade Process Natural Elevation: 1350-1450 masl Harvest: 2025 Recommended Brew: Filter Aroma: Cherry, Strawberry, Cacao Flavour: Berries, Plum, Cherry, Chocolate

From La Joya: “La Joya was founded in 2017 with the purpose of rethinking how coffee is produced and processed, integrating technical knowledge, research, and experimentation into the daily work carried out on the farm. Located in the mountains of Veracruz, Mexico, we produce specialty coffees through an approach that combines agroforestry, controlled processing, agricultural design, and applied innovation. Our goal is for every lot to express not only the potential of the variety but also the unique characteristics of its environment. The project was born from the shared vision of Gloria and Samuel: to build a production model that values quality, sustainability, human labor, and the generation of knowledge around coffee. At La Joya, we believe that quality begins long before fermentation. It starts in the soil, in farm management, in varietal selection, in process design, and in the daily decisions we make to produce coffees with identity, traceability, and a true sense of origin.” “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 the coffee fruit, which is exposed to a fermentation-oxidation process 120 hours. This allows the diversity of microorganisms characteristic of the Finca La Joya terroir to develop and potentiate the characteristics of each variety processed. The coffee is then dried on raised African beds in a forced-ventilation tunnel for 20 days.” **VERY LIMITED QUANTITIES 200g Direct trade with La Joya Origin: Ixhuacán de los Reyes, Veracruz, Mexico Producer: Samuel Ronzon & Gloria Hernandez Variety: Heirloom Process: 120hr Jade Process Natural Elevation: 1350-1450 masl Harvest: 2025 Recommended Brew: Filter Aroma: Cherry, Strawberry, Cacao Flavour: Berries, Plum, Cherry, Chocolate