The La Laja Honey Process and Washed are two sides of the same coin––the same bean, but processing brings out a different flavor in each. With the washed-processed bean, the fruit and sticky pulp are removed almost immediately in order to provide a clean taste with minimal sweetness.
Its origin, La Laja, began in 1920 when Hermilo Sampieri bought his first coffee farm. Since then, the farm has become a family business growing coffee beans, mining, and exporting. There are currently seven sister farms––Finca La Laja, Finca El Mirador, Finca Las Palmas, Finca La Veracruz, and three others in Puebla, Mexico. The family owns a wide variety of cherries because they purchase them from smaller farmers in Chiapas. Experts in processing, his farm is proud to process with both wet and dry mills.
Cupping notes: Milk chocolate, candied citrus, earthy finish.
Coffee Bean Matrix Attributes
- Category: Conventional
- Country: Mexico
- Local Region: Tlaltetela, Veracruz
- Process: Washed
- Variety: Caturra, Garnica
- Altitude: 1,130 – 1,250 masl
- Harvest: December – March
- Rainforest Alliance Certified: Yes
| Weight | N/A |
|---|---|
| Grind | Ground Expresso (powder), Ground French Press (course), Steeping, Ground Drip, Whole Bean |
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