Mexico Finca La Laja Honey
This new special offer coffee was produced by Finca La Laja located in Tlaltetela, state of Veracruz, Mexico. “La laja” means the “stone where clay figures are molded”. Started in 1920 by Hermilo Sampieri and continued by his son (also named Hermilo Sampieri), the farm has grown from one family farm in the state of Veracruz to four farms and three farms in the state of Puebla. Along with the farm expansion they also began milling and exporting with wet mills in Veracruz and Puebla and a dry mill and export office in Veracruz. Between La Laja’s farms in Veracruz and Puebla and the cherries they source from small producers in the state of Chiapas, they are able to export a range of qualities, regions and processing methods.
La Laja is committed to quality, traceability and environmental respect. The farm runs a nursery that provides coffee seedlings to their own farms along with the farms they buy cherries from. Agronomists are on staff to provide technical training to producers. They have standards and controls for farm reforestation, endangered species preservation and saving water. They also use a controlled fertilization process, recycle garbage, make compost and strive to respect the natural flora and fauna in all actions. Loans are available to smallholder farms through a pre-harvest lending program as well.
Grown at 1,130 to 1,250 meters and processed in the “honey” style. After depulping the coffee is slowly dried on covered, raised beds for 20 days. Like the Mexican profile we always like to have around, this coffee is wonderfully sweet and has that lush, creamy body. The honey processing adds some lovely notes not usually found in a washed Mexican though. Along with creamy chocolate notes there is a pleasant balance with subtle orange and tangerine and just a touch of spice. If you’re usually a Honey Honduran or Hawaiian Kona drinker make sure to give this a try!