26:I[43392,["/_next/static/chunks/0zgh4och91k7j.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN","/_next/static/chunks/0pggqa9kwxe_q.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN","/_next/static/chunks/2n-8no4h7cjl1.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN","/_next/static/chunks/2o5um8vnotufk.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN","/_next/static/chunks/3kmfjjof-5c1f.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN","/_next/static/chunks/3-506w4ofzghp.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN","/_next/static/chunks/0vk3nqty20h_-.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN","/_next/static/chunks/0_-p--pp44acp.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN"],"SuggestionForm"] 27:T44d,This coffee comes from the La Laja farm situated close to the village of Huatusco in the State of Veracruz. The farm is owned by Hermilo Sampieri and for three generations the Sampieri family has produced coffee on the farm which consisting of approximately 500 hectares at an altitude of 1000 masl. Today, the farm is certified for its sustainable production with Rainforest Alliance. The name ‘La Laja’ comes from the name of a stone common in the region of Huatusco, Veracruz. The decaffeination is done using the water from the glaciers of the highest mountain in Mexico. This decaffeination method is called Mountain Water Process which allows the green beans to maintain their flavour, as the water passes through a filter that removes the caffeine from the water, so the water can then be re-used with the bean profiles it originated with. The method is done by DESCAMEX. Tasting Notes: Spicy, chocolate with sweet and lemon flavours with a bright acidity and clean aftertaste Roast Level: Medium Dark Varietal: Caturra, Cirollo Process: Washed (Mountain Water Process) Altitude: 1100 masl28:T4b2,

This coffee comes from the La Laja farm situated close to the village of Huatusco in the State of Veracruz.

The farm is owned by Hermilo Sampieri and for three generations the Sampieri family has produced coffee on the farm which consisting of approximately 500 hectares at an altitude of 1000 masl. Today, the farm is certified for its sustainable production with Rainforest Alliance. The name ‘La Laja’ comes from the name of a stone common in the region of Huatusco, Veracruz.

The decaffeination is done using the water from the glaciers of the highest mountain in Mexico. This decaffeination method is called Mountain Water Process which allows the green beans to maintain their flavour, as the water passes through a filter that removes the caffeine from the water, so the water can then be re-used with the bean profiles it originated with. The method is done by DESCAMEX.

Tasting Notes: Spicy, chocolate with sweet and lemon flavours with a bright acidity and clean aftertaste
Roast Level: Medium Dark
Varietal: Caturra, Cirollo
Process: Washed (Mountain Water Process)
Altitude: 1100 masl

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