El Dragón 'Espresso' – Costa Rica

Almond • Black Cherry • Cacao

Leaning into our love for Costa Rican espresso, El Dragón comes to us by way of the La Lía micromill in utopic Tarrazú. Expect what you love from the region and the highly-skilled Monge brothers: rich, nutty flavours and creamy mouthfeel that pairs excellently with milk.

Size:

Grind:

Variant

Pickup available at Wagstaff Roastery

Usually ready in 24 hours

El Dragón 'Espresso' – Costa Rica

300g / Whole bean

Wagstaff Roastery

Pickup available, usually ready in 24 hours

50 Wagstaff Drive
Toronto ON M4L 3W9
Canada

+14165464006

El Dragón 'Espresso' – Costa Rica

Varietal

Caturra

Process

White Honey

Altitude

1650-1800m

Origin

Paritilla, Tarrazú, Costa Rica

People & Place

Oscar & Luis Monge, La Lía Micromill

Brothers and business partners Oscar Adolfo and Luis Alberto Monge operate the La Lía micro mill in Tarrazù. Named after their mother, La Lia was built in 2007, but their family has deep roots in coffee farming for over 70 years and three generations. The mill is known for its state-of-the-art equipment and sustainable practices, ensuring the highest quality coffee beans.

The Land

Tarrazu, Costa Rica

Tarrazu is part of the Los Santos Zone and is one of eight significant coffee-growing regions in Costa Rica. Its lush vegetation, mountainscapes, and long rainy season define it, making it ideal for specialty coffee production. Coffees from the region are admired for their bright acidity and nutty undertones, which can also be attributed to the rich volcanic soil and cooler microclimate at high elevations.

Brew Methods & Recommendations

Drip

Flavours of cinnamon hearts and cherry. Medium acidity, medium sweetness and creamy body.

Brewer: V60
Ratio: 1:15
Coffee: 20g
Water: 300ml
Brew Time: 2:45-3:15 minutes
Rest Period: 7 days

Espresso

Flavours of dark cherries and molasses. Medium acidity, medium sweetness and smooth body.

Ratio: 1:2.25
Coffee: 20g
Water: 45ml
Brew Time: 27 seconds
Rest Period: 7 days

Immersion

Flavours of roasted malt and toasted almond. Medium acidity, medium sweetness and smooth body.

Brewer: AeroPress
Ratio: 1:16
Coffee: 15.5g
Water: 248ml
Brew Time: 3:30 minutes
Rest Period: 7 days