Oscar & Luis monge, espresso

Luis and Oscar Monge represent the third generation of coffee producers in their family in Tarrazú, Costa Rica. Having grown up on the coffee farms, they inherited the knowledge and expertise of their parents and grandparents, which they enrich with passion and precision. In 2008, they founded their own micromill, La Lia, named after their mother, on the family farm passed down for nearly 70 years. Today, they work side by side, from cultivation to processing, to ensure exceptional coffee quality. Their commitment continues with the involvement of Luis’s son, ensuring the continuity of the family legacy. The farm, divided into seven plots reaching elevations of up to 2,100 meters, encourages slow cherry maturation and high sugar development. It produces approximately 1,000 bags of green coffee per year, primarily Red Catuai and Caturra, along with Bourbon, Pacamara, Typica, SL-28, and Geisha.

Located in the mountains of Costa Rica, the Tarrazú region is one of the country’s most prestigious coffee-growing areas. Its high elevations, ranging from 1,200 to 2,100 meters, provide a temperate climate with sunny days, cool nights, and rich volcanic soils—ideal conditions for coffee cultivation. Renowned for producing dense, aromatic coffees, Tarrazú stands out for its vibrant cup profiles, marked by bright acidity and fruity, floral, and chocolatey notes.

The Catuai from La Lia farm, a cross between Mundo Novo and Caturra, thrives in the high elevations of Tarrazú at up to 2,100 meters. Its compact structure and wind resistance make it well suited to these mountainous conditions. Slow cherry maturation, encouraged by the temperate climate, cool nights, and volcanic soils, increases sugar concentration. In the cup, this coffee delivers a bright yet balanced acidity, a silky texture, and notes of red fruits, soft citrus, brown sugar, and milk chocolate.

The white honey process is an intermediate method between washed and natural, belonging to the honey process family. It is characterized by the near-complete removal of mucilage during pulping, leaving only a thin, sugary layer around the bean. Unlike the washed process, it does not involve full fermentation or washing with clean water. The beans are then dried on raised beds, turned frequently to prevent over-fermentation and ensure uniformity.