1 2
Costa Rica

La Lia

La Lia

A rich and ripe Honey SL28 by the Ureña brothers, characterised by round stewed berries in the cup

$26.00 USD
$26.00 USD
Size

About

Coffee Expression The fruit forward character of the SL28 varietal is enhanced by the processing, here reminiscent of rich and sweet stewed berries.

Producer The La Lia micro mill is named for the mother of the Monge Ureña brothers.

Whole Bean Coffee / Both for filter and espresso

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer  Luis and Oscar Monge

Region Tarrazu

Altitude 1900 masl

Varietal  SL28

Process Honey

Harvest February 2024

Taste Expression Fruity & Rich

Shipping & Delivery

· Free shipping on US orders above $79 and on orders above $99 to Mexico and Canada

· Ships within 1-3 days from Brooklyn, New York

· Coffee is roasted to order

· More info

View full details

La Lia

La Lia sits at 1900 metres above sea level in the Tarrazu region, only 50 kilometres south of the Costa Rican capital San Jose. The Talamanca Sierra runs through Tarrazu, with peaks of above 3000 masl. The farm is also close to the regional capital of San Marcos, which sits at 1350 masl and is home to 9000 people, providing the hub to an area famous for its high quality coffee production. The volcanic soil and afternoon cloud cover in the region provides the perfect conditions for the Ureña brothers to produce excellent coffees at La Lia.

Luis Alberto and Oscar Adolfo Ureña Monge built the mill at La Lia in 2007, right at the peak of Costa Rica’s micro mill revolution. However, the land it was built on has been owned by the Monge family for over 70 years, and coffee production has been in the family for generations. This is important to the brothers, and named the mill after their mother to reflect this. The opportunity to take control over their own value chain, producing quality coffees in return for higher payments has revolutionised the family business.

Since the beginning of the micro mill project, Luis and Oscar have worked tirelessly to produce the highest quality, investing in exotic varietals and equipment that allows ever great control over processing in the mill.

Honey SL28

This lot is an example of both. Luis and Oscar have been growing SL28 on their farm for several years, and it’s been consistently producing excellent quality raw material. This lot is then processed as a honey, using La Lia’s Penagos eco-pulper to control the amount of fruit left on each seed. This lot is defined by Luis and Alberto as a black honey. Colors of honey are a rather loose concept, often named for the shade the coffee turns as it dries, due to fermentation of the sugars still attached. Therefore, a darker color of honey would indicate more fermentation, and more fermentation-driven character in the cup.

The fruit forward character of the SL28 varietal is enhanced by the processing, here reminiscent of rich and sweet stewed berries.