This Decaffeinated 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 hectares of the La Laja farm at 1,100masl.   The farm has an average temperature of 15-22c, fertile soil and a tropical climate with annual rainfall of 2000 ml. Today, the farm is certified for its sustainable production with Rainforest alliance. 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 through to April. Using water from the glaciers of the highest mountain in Mexico, a method called Mountain Water Process, the coffee beans are immersed to extract the caffeine. 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).

This coffee has notes of warm spice and chocolate, sweet sherbet acidity and clean aftertaste.