River Coffee - Mexico [DECAF]

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Origin

Finca La Laja farm near Huatusco in the Veracruz region of Mexico

Variety

Various

Processing

Washed & Mountain Water Decaffeinated

Altitude

1200 - 1500

Roast Profile

Omni-Roast

Taste Notes

Notes of Chocolate, Sweet Lemon and Caramel

Coffee Facts

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).