Costa Rica La Lia Gesha Ethiopia Black Honey
Costa Rica La Lia Gesha Ethiopia Black Honey
With every sip of this coffee there is something to explore and learn. The most striking trait is the intense floral aroma that comes from the Gesha and Ethiopian Heirloom cultivars. But complexity develops when the coffee cherry is pulped, leaving a thick layer of mucilage on the coffee bean.
This technique, known as black honey processing, leaves the coffee with a deep, jammy sweetness balanced by soft citrus and green apple acidity that comes from the coffee’s time spent ferementing in airtight tanks.
Ready for Shipment in 1 to 3 business days.
Flavor Profile
Cherry Compote, Rose, Plum
Flavor
Roast
ORIGIN AND PARTNERSHIP
Leaders in Experimentation
The brothers behind Benefico La Lia, Luis Alberto and Oscar Adolfo Monge, have a penchant for making exquisite coffee. They’re among Costa Rica’s most lauded producers, having emerged as leaders during the country’s micromill revolution. Here we see the brothers use a two-step process that marries anaerobic (oxygen-free) fermentation with Costa Rica’s favored processing method—honey processing.
- Region:
- Tarrazu
- Processing:
- Black Honey Anaerobic
- Cultivar:
- Gesha, Ethiopian Heirlooms
- Elevation:
- 1,900 meters
Roasting Profile
Small Batch Coffee, Fresh-Roasted Daily to Orderv
We employ the Japanese notion of Kaizen in our roasting practice. This idea of “good change” or “continuous improvement” drives our team to keep daily records of their tastings, always chasing better, more delicious, more consistent coffees.We roast small batches on Loring machines around the world, so our coffee tastes not only luminous, but reliably consistent, from Tokyo to New York.
