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This coffee delivers exceptional sweetness, complemented by gentle orange-citrus acidity and a smooth, creamy body. The cup is clean, balanced, and consistently enjoyable from start to finish.
Honey-processed coffee has the outer skin removed while some of the natural fruit sugars remain on the bean during drying, helping create a sweeter, more flavorful cup. After depulping, the beans are carefully dried on covered raised beds for up to 20 days to develop their balanced sweetness and clean finish.
La Laja is a family-owned coffee farm and processing group in Veracruz that began in 1920 when founder Hermilo Sampieri purchased his first farm in Huatusco. Over time, the family expanded from one farm to seven, including Finca La Laja, Finca El Mirador, Finca Las Palmas, and Finca La Veracruz, with additional farms in Puebla.
Today, La Laja also sources coffee cherries from small farmers in Chiapas and uses its expertise in processing through its own wet and dry mills to produce high-quality coffee.
This coffee delivers exceptional sweetness, complemented by gentle orange-citrus acidity and a smooth, creamy body. The cup is clean, balanced, and consistently enjoyable from start to finish.
Honey-processed coffee has the outer skin removed while some of the natural fruit sugars remain on the bean during drying, helping create a sweeter, more flavorful cup. After depulping, the beans are carefully dried on covered raised beds for up to 20 days to develop their balanced sweetness and clean finish.
La Laja is a family-owned coffee farm and processing group in Veracruz that began in 1920 when founder Hermilo Sampieri purchased his first farm in Huatusco. Over time, the family expanded from one farm to seven, including Finca La Laja, Finca El Mirador, Finca Las Palmas, and Finca La Veracruz, with additional farms in Puebla.
Today, La Laja also sources coffee cherries from small farmers in Chiapas and uses its expertise in processing through its own wet and dry mills to produce high-quality coffee.