La Lia, Costa RicaDetour Coffee Roasters
Another returning favourite from the Tarrazu region in Costa Rica, this coffee comes to us from producer Luis Alberto Monge’s highest elevation farm, Piesan, and is processed at his family-owned micro-mill, La Lia. This specific lot is a white honey processed catuai bursting with sweetness and a silky body. In the cup, look for lots of stone fruit upfront leading to a syrupy cane sugar sweetness and a pleasant baker's chocolate finish. As with most coffees from the region, after picking, this lot has undergone honey process fermentation wherein the coffee is allowed to ferment in a portion of it's pulped fruit mucilage before being washed and dried.
La Lia - Nectarine, Cane Sugar, Baking Chocolate
Region: Piesan, San Lorenzo De, Tarrazu
Processing: White Honey
Altitude: 1950 MASL
Producer: Luis Alberto Monge