Costa Rica - La Lia "Red Honey Ethiopia 47"

Origin

• 🇨🇷 Costa Rica· Tarrazú
• 🇪🇹 Ethiopia

Tasting notes

Character

• Bright
  30
• Sweet
  25
• Clean
  20

Roasted to order — ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. A red honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Costa Rica single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. built on sweetness Costa Rica La Lia is a single origin coffee from the Monge family micro mill in high-altitude Tarrazu, processed using the red honey method to keep sticky fruit sugars on the bean. Expect cranberry, cinnamon and fig — a clean, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. cup for home brewers who love bright, sweet coffee. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Cranberry · Cinnamon · Fig Bright, tart fruit up front with a warm spiced sweetness, medium bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and a clean, syrupy finish. Coffee Details Origin Costa Rica Region Santa Rosa de Leon Cortez, Tarrazu Farm La Lia micro mill Producer Luis and Oscar Monge VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Ethiopia 47 Processing Red Honey Altitude 1,900–2,000 masl Roast Level Medium Tasting Notes Cranberry, Cinnamon, Fig About This Coffee La Lia is a family farm and micro mill in the heart of Tarrazu, Costa Rica, owned by brothers Luis and Oscar Monge. The land has been in the family for almost 70 years, but it was in 2008 that the brothers took over production and built their own micro mill, naming it after their mother, Lia. The farm is split across several plots, with the highest parts climbing above 2,000 metres. At that altitude the cherries ripen slowly and pack in more sugar, which is exactly what you taste in the cup. Picking is done entirely by hand by families who have returned to the farm for years, trained to select only perfectly ripe cherries and sort them again after harvest — slow, careful work that protects the sweetness and clarity of every lot. This particular lot is the Ethiopia 47 variety taken through a red honey process, where the cherry skin is removed but a generous layer of sticky mucilage is left to dry on the bean. That extra fruit contact builds the cranberry-and-fig sweetness and the gentle spice we roast to highlight. How to Brew Costa Rica La Lia No recipe came with this lot, so here is a reliable filter starting point — adjust to taste. Method Pour-over (V60 / dripper) Dose