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Costa Rica Tarrazú La Lia COE #5

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Every note in this coffee can be traced back to an act of devotion. The Monge brothers, from the micromill La Lia, nurtured this lot from start to finish. They selected San Roque Kenia—a rare mutation of the SL-28 cultivar—for its full, syrupy body, then partially pulped and dried it as a red honey coffee to add tart notes of raspberry and cherry. Love and dedication have never been this sweet.

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Flavor Profile

Rainier Cherry, Tamarind, Dried Date

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Exceedingly Rare Costa Rica COE #5 in a glass kinto mug
Exceedingly Rare Costa Rica COE #5 as a fruit

Origin and Partnerships

The Monge Brothers Have Done It Again

The Monge brothers broke onto the coffee scene as leaders in the mid-2000s micromill revolution. They continue to push the limits of experimentation, always creating cups that shatter expectations and introduce us to entirely new flavor profiles. We were anything but surprised to see La Lia rank in this year's Cup of Excellence, giving them a total of nine placements throughout the years.

Map of Costa Rica
1,900 Meters

Roasting Profile

Small Batch Coffee, Fresh-Roasted Daily to Order

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 whole beans being roasted