Oscar & Luis Monge, Filter
Tasting Notes
A cup with fine notes of black cherries and citrus fruits, with a caramelized finish.
Brewing Recipe
Filter
20g coffee | 320g water | 3min20
Optimal freshness 5 to 30 days
The bean
FARM: Pie San
MICROMILL : La Lia micromill
REGION: San Lorenzo de Tarrazu, Tarrazu
COUNTRY: Costa Rica
ELEVATION: 1900 masl
VARIETY: Catuai
PROCESS: White honey
Particularities
La Lia was founded in 2007 during a movement called the micro-mill revolution in Costa Rica. It was in the early 2000s that some producers began to build their own post-harvest facilities to process their cherries as well as those from neighboring farms. By pulping, fermenting, and drying their coffees themselves, these producers can better control the quality of the process, add value, and obtain a better price stability in a very difficult market. There are now nearly 200 micromills in Costa Rica and the demand for high quality microlots continues to grow.
STORY
Back for a sixth consecutive year, it is a privilege to reintroduce a lot from the Monge Ureña brothers on our menu. It was on our first trip to Costa Rica in 2017 that we selected our first lot from dozens of samples and began the relationship. Since then, we have had the chance to visit them every year, forge close ties and roast several of their exceptional lots. The coffee we have selected this year comes more precisely from one of their farms called Pie San. It is a 100% Catuai variety, grown at more than 1900 meters above sea level, the highest point of their land. It is processed according to the honey method, a hybrid between the washed and the natural where the parchment dries surrounded by a part of the pulp of the cherry.
Tasting Notes
A cup with fine notes of black cherries and citrus fruits, with a caramelized finish.
Brewing Recipe
Filter
20g coffee | 320g water | 3min20
Optimal freshness 5 to 30 days
The bean
FARM: Pie San
MICROMILL : La Lia micromill
REGION: San Lorenzo de Tarrazu, Tarrazu
COUNTRY: Costa Rica
ELEVATION: 1900 masl
VARIETY: Catuai
PROCESS: White honey
Particularities
La Lia was founded in 2007 during a movement called the micro-mill revolution in Costa Rica. It was in the early 2000s that some producers began to build their own post-harvest facilities to process their cherries as well as those from neighboring farms. By pulping, fermenting, and drying their coffees themselves, these producers can better control the quality of the process, add value, and obtain a better price stability in a very difficult market. There are now nearly 200 micromills in Costa Rica and the demand for high quality microlots continues to grow.
Read more
STORY
Back for a sixth consecutive year, it is a privilege to reintroduce a lot from the Monge Ureña brothers on our menu. It was on our first trip to Costa Rica in 2017 that we selected our first lot from dozens of samples and began the relationship. Since then, we have had the chance to visit them every year, forge close ties and roast several of their exceptional lots. The coffee we have selected this year comes more precisely from one of their farms called Pie San. It is a 100% Catuai variety, grown at more than 1900 meters above sea level, the highest point of their land. It is processed according to the honey method, a hybrid between the washed and the natural where the parchment dries surrounded by a part of the pulp of the cherry.
Read moreTransparency
C Market price at the time of purchase:
2.21 $ usd/lbMiminum fair trade price:
1.6 $ usd/lbPrice paid at the origin (FOB):
4.4 $ usd/lb
Brewing guide
Our brewing guides will teach you how to prepare a good cup of coffee step by step, depending on the equipment used
