This decaf coffee originates from the Finca La Laja farm near Huatusco in Veracruz, Mexico. Owned by the Sampieri family for three generations, the farm spans approximately 500 hectares at an altitude of 1,100 masl. Benefiting from a tropical climate, fertile soils, and sustainable practices, the farm is certified by Rainforest Alliance and 4C. The coffee is cultivated with care, utilising an annual rainfall of 2000 mm and temperatures ranging from 15-22°C to produce exceptional beans. The name “La Laja” is inspired by a local stone found in the region. This coffee offers a rich flavour profile with spicy, chocolate, sweet, and lemon notes, complemented by a bright acidity and a clean aftertaste. Harvested between October and April, this coffee embodies the unique characteristics of its origin while maintaining a commitment to sustainability and quality.
Tasting Notes:
Spicy, Chocolate, Sweet, Lemon
Decaffeination Process
Decaffeinated using the Mountain Water Process, which employs glacier water from Mexico’s highest peak to extract caffeine while preserving the coffee’s natural flavours. This method, performed by DESCAMEX, ensures the beans maintain their original profiles.
