Costa Rica Tarrazu La Lia Natural

You may recognize La Lia from the experimental honey processed coffee from years passed. But this year’s naturally processed lot showcases a different and equally impressive side of these producers. Their deep command of this method shines through in expressive fruit notes that perfectly complement the sweet regional profile creating a coffee akin to chocolate-covered strawberries.

Pushing the Boundaries, Perfecting the Old

Luis Alberto Monge and Oscar Adolfo Monge of Beneficio La Lia broke onto the coffee scene as leaders in the mid-2000s micromill revolution. They continue to push the limits of experimentation, as well as fine tune the most traditional practices, like this naturally processed lot. Since 2017, the Monge brothers have garnered a total of nine placements in Cup of Excellence competitions and show no signs of slowing down.

Small-Batch Coffee, Crafted with Intention

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 also reliably consistent, from Tokyo to San Francisco to New York.