Mexico: La Laja Decaf

Lemon. Chocolate. Cinnamon.

This excellent lot from Finca La Laja in Huatusco, Veracruz, is an example of the recent focus on more quality, traceable decaf lots. Traditionally, the very worst coffees have been reserved for decaf. But this shows just how good a decaf can me. Processed with the Mountain Water Process (Mexico's version of Swiss Water Process), this lot retains a delicate lemon acidity and a sweet chocolate finish. This is backed up with notes of baking spices such as cinnamon and cloves.

Origin: Mexico
Elevation: 3600 ft
Varieties: Caturra, Cirollo, Bourbon
Process: Wet, Mountain Water Process
Cup Characteristics: Chocolate, nutty, lemon, baking spices, sweet finish, clean and mild


from 13.00
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