Finca La Laja decaf is chemical free and 100% naturally processed using mountain water in Mexico. This process ensures there’s no flavour compromise. In the cup, chocolate undertones and complex citrus acidity make this the best decaf for miles.
Creamy milk chocolate is followed by sweet lemons entering the mix. A note of red berry gives way to a clean final flavour profile.
Process: Natural Mountain Water Process
Flavour Notes: Chocolate, Sweet Lemons, Creamy
Finca La Laja is located close to the village of Huatusco in the state of Veracruz, Mexica. La Laja is owned by Hermilo Sampieri. For three generations, the Sampieri family has produced coffee on approx. 500 ha of La Laja farm at 1100masl utilising an average temperature from 15-22 Grad Celsius, fertile soil and a tropical climate with annual rainfall of 2000ml. Today, the farm is certified for its sustainable production with RFA and 4C. The name "La Laja" is derived from the name of a stone common in the region of Huatusco, Veracruz.
The harvest can go from October/November up through April. Using water from the glaciers of the highest mountain in Mexico, a method called Mountain Water Process, the Mexico HG is immersed to extract caffeine from the beans. This method allows the green beans to maintain their flavour, as the water passes through a filter that removes the caffeine from the water, so that the water can be re-used with just the bean profiles it originated with. This method is done by DESCAMEX (Descafeinadores Mexicanos).