La Laja is a Veracruz estate/co‑op network known for meticulous honey processing: ripe cherries are depulped and dried with mucilage intact, concentrating sugars and rounding the cup. Taken to a dark roast with an extended Maillard phase, this lot settles into a fudgy chocolate core; cane sweetness evolves to toffee and caramel; and honey process adds a gentle dried‑fruit undertone. Natural low–medium acidity is further softened at this roast, yielding a heavy, coating texture that drinks smooth and composed. Expect a long, tidy cocoa‑nut finish—comforting as a stand‑alone dark and exceptionally stable for espresso bases.
La Laja is a Veracruz estate/co‑op network known for meticulous honey processing: ripe cherries are depulped and dried with mucilage intact, concentrating sugars and rounding the cup. Taken to a dark roast with an extended Maillard phase, this lot settles into a fudgy chocolate core; cane sweetness evolves to toffee and caramel; and honey process adds a gentle dried‑fruit undertone. Natural low–medium acidity is further softened at this roast, yielding a heavy, coating texture that drinks smooth and composed. Expect a long, tidy cocoa‑nut finish—comforting as a stand‑alone dark and exceptionally stable for espresso bases.
