Costa Rica - La Lia White Honey Catuai - Omni/Espresso

Origin

• 🇨🇷 Costa Rica· Tarrazú

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.. These beans hit their peak 2 to 3 weeks after roasting, so give them a few days to rest. A clean, sweet White 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. 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. from Tarrazu, Costa Rica La Lia is a single origin from the Monge family farm in the highlands of Tarrazu, Costa Rica. Grown at 1,700 masl and prepared with the White Honey process, it pours sweet and gentle — nougat, crisp apple and vanilla. An approachable, balanced cup that works equally well as espresso or filter, made for everyday home brewing. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Nougat · Apple · Vanilla Soft, rounded 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. with a gentle apple acidityAcidityThe 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. and a smooth, sweet vanilla finish. Approachable and balanced rather than punchy. Coffee Details Origin Costa Rica Region Santa Rosa de León Cortés, Tarrazu Farm La Lia (farm & 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. Red CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Processing White Honey Altitude 1,700 masl Roast Level OmniEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag. (espresso & filter) Tasting Notes Nougat, Apple, Vanilla About This Coffee La Lia sits in the heart of Tarrazu, one of Costa Rica's most celebrated coffee regions. The farm and its micro mill are run by brothers Luis and Oscar Monge, who took over production in 2008 and named the mill after their mother, Lia. The family has farmed this land for almost 70 years. The 60-hectare farm is split into seven plots, the highest reaching up to 2,100 masl. At that altitude the cherries ripen slowly and build a high concentration of sugar, which shows up as the naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. sweetness in the cup. Red Catuai grows on the highest ground here, alongside a range of other varieties. Every lot is kept separate by plot, variety and picking date. A team of pickers, many returning to the farm year after year, handpick only the perfectly ripe cherries and sort them again after harvest. It is slow, careful work — and exactly why this coffee tastes as clean and sweet as it does. How to Brew La Lia White Honey This coffee is built for both espresso and filter. Use the starting points below