Honey - processing gives this medium roast a vibrant, round sweetness. Its creamy body and wine-like acidity balance out notes of candied orange, cherry, and walnut.
The Sampieri family has been growing coffee in the fertile soil of Huatusco since 1920, and purchased Finca La Laja in 1980. Situated in La Laja, Tlatetela, in Huatusco, the area is mountainous and fed by a network of small tributaries running into the La Antigua river.
“Honey” processing is a middle-ground between two absolutes. Whereas natural-processed coffees are fermented with the fruit fully intact and washed coffees are fermented with the fruit removed, honey-processed coffee is produced by milling off the bulk of the fruit but leaving the mucilage attached to the bean, leading to a very sweet, fruity cup. This mucilage is very sticky and somewhat golden in colour, like honey, giving the process its name. Although there’s no actual honey involved in the process, it does tend to result in a sweeter, brighter coffee with a thicker body.