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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.

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Flavor Profile

Cherry Compote, Rose, Plum

  • Flavor

  • Roast

Coffee tree with ripe coffee cherries

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.

Map of Costa Rica
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.

coffee being roasted