Yecora Rojo, a favorite of West Coast artisan sourdough bakers was developed by the International Maize & Wheat Improvement Center in Cooperation with the Mexican ministry of Agriculture in Mexico. It was first received in California in 1970. Yecora combines the robust flavors of an heirloom wheat with the performance of a modern variety. Grown by Aaron Vogler, Lamesa, TX. 12.28% protein, 435 falling number.