La Laja – Honey Process
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. La Laja has a wide variety of cherries purchased from small farmers in Chiapas, and are experts in processing using both 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.
Cupping Notes: This coffee is supremely sweet with a mild orange citric acidity, chocolate and sugar cane flavor profile, and a big creamy body. It is very clean and consistent.
We start with 10 oz. of unroasted coffee, and then roast it exactly how you want it. Please note that the darker we roast, the less the roasted coffee will weigh. Expect about 8.0-9.5 oz. of roasted coffee.