Mexico La Laja DECAF

The Decaf MWP Mexico is a traceable single estate coffee from the Finca La Laja farm close to the village of Huatusco in the state of Veracruz. 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 1,100masl utilizing an average temperature from 15-22 Grad Celsius, fertile soil and a tropical climate with annual rainfall of 2000 ml. 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. This method allows the green beans to maintain their flavor, 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).
This coffee came in with nice spicy, chocolate, sweet and lemon flavors with a bright acidity and clean aftertaste.
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.
Cup Characteristics

Chocolate, nutty, lemon, baking spices, sweet finish, clean and mild

Harvest:    2017
Arrived:     November 21, 2017

See Home Page for Quantity Discounts
1 - 4 pounds        

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Java Klasik Bean COOP ROBUSTA-Not Available ​

Here is some info gathered from the internet:

Robusta beans add a few positive aspects to the coffee drinking experience for the following reasons;

•               Robusta tends to produce more crème than Arabica adding to the presentation and potential coffee-art creations of your espresso coffee.

•               Robusta adds to the coffee experience that literally makes hairs on the back of your neck stand up. It adds the 'woo' and the blinking eyes where 100% Arabica can sometimes appear sweet, weak and nice ... but without character.

•                Having Robusta in the mix allows for an even finer grind of the Arabica (without choking the espresso making process) which is important when trying to extract the most aromatic oils. There is more hard shell in the Robusta which allows the heated water to still pass through the compacted ground coffee while extracting the oil from the fine ground Arabica as it goes.

•               Robusta gives consumers that morning ‘Hit’ they are looking for from their coffee. See the fat in the milk tends to mask the high notes of the Arabica bean, while the crème and more astringent taste of the Robusta shine through to give you a real morning jolt for those first few slips. Eventually the aromatic oils from the Arabica takes over as you continue to drink and you are still left with a pleasant caramel after-taste.

Komodo Decaf Organic and Fair Trade ​SWP

Farm Description

Sigri plantation was established in the 1950's and rapidly gained a reputation that continues to grow.  All processing practices follow a system which insists on the highest standards and quality at every stage. Hand picked when red and fully ripe.  The cherry is pulped on the day of picking.   The fermentation process entails washing and drying over a 3 day period.  but unlike other washed processed coffees, Sigri's process follows this by total immersion in the water for a father day, which creates unique flavor profile.  The plantation employs a medium density shade strategy, using 2 types of shade trees.  this promotes even ripening of coffee cherries and provides habitat for over 90 species of birds.

Growing Altitude: 3600 feet
Arabica Variety: Bourbon, Caturra, Cirollo
Milling Process: Wet mountain process
Crop Year: 2017
Arrived:  February 14, 2018

See Home Page for Quantity Discounts
1-4 lbs               



There you have it. Don't be fooled into thinking that 100% Arabica is a guarantee of exquisite espresso taste ... and don't discount what the humble Robusta coffee bean can add to making your 'nectar of the gods' espresso drinking experience.

Varietal:    Robusta
Harvest:    2015
Arrival:      August 9, 2016

1 - 4 pounds        

For mixed bean orders, please see Home Page for discounts.

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