La Lía 'Espresso' – Costa Rica

Almond • Toffee • Rich

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.

Our commitment to quality means sourcing coffee at its peak. This coffee is no longer available online. Keep an eye out for its next release!

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 minutes
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: 32 seconds
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: 2:45-3 minutes
Rest Period: 7 days