La Laja, a family farm and mining group in Veracruz, Mexico, began in 1920 when its founder, Hermilo Sampieri, bought his first coffee farm in Huatusco. His son joined in, and eventually, one farm became seven––Finca La Laja, Finca El Mirador, Finca Las Palmas, Finca La Veracruz, and three other farms in Puebla. La Laja has a wide variety of cherries purchased from small farmers in Chiapas. They are experts in processing, and they own wet and dry mills.
La Laja’s honey-processed bean has its skin removed, but the sugary pulp remains through fermentation to add a sweet flavor. After de-pulping, this coffee dries for up to 20 days on covered raised beds.
Flavors: Creamy body. Really sweet with a mild orange citric acidity, milk chocolate and sugar cane.
Roast level: Medium
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