La Lía 'Espresso' – Costa Rica
The Monge brothers return with a fresh Catuai lot that shines on espresso. The La Lía micromill is nestled in the Tarrazú region, which offers a near-perfect environment for coffee agriculture: rolling topography, volcanic soils, and a tropical climate.
We often favour espresso with our Costa Rican coffee partners, their unique acidity and round, nutty finish leave a lasting impression.
Pickup available at Wagstaff Warehouse
Usually ready in 24 hours
La Lía 'Espresso' – Costa Rica
300g / Whole bean
Wagstaff Warehouse
50 Wagstaff Drive
Toronto ON M4L 3W9
Canada
Choose options
Varietal
Catuai
Process
Honey
Altitude
1400 - 2000m
Origin
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 salted caramel and chocolate covered hazelnut. Low acidity, medium sweetness and full body.
Brewer: V60
Ratio: 1:14
Coffee: 18g
Water: 280g
Brew Time: 3 mins
Rest Period: 7 days
Espresso
Flavours of dark chocolate and cherry molasses. Medium acidity, medium-high sweetness and creamy body.
Ratio: 1:2.09
Coffee: 22g
Water: 46g
Brew Time: 32s
Rest Period: 7 days
Immersion
Flavours of toffee and almond croissant. Low acidity, medium-high sweetness and buttery body.
Brewer: AeroPress
Ratio: 1:16
Coffee: 16g
Water: 256g
Brew Time: 2:45mins - 3 mins
Rest Period: 7 days