Costa Rica — La Lia Red Honey SL28

Tastes Like — 🍒 Cherries • Raspberries • Cranberries

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DETAILS

• Producer: La Lia Micro Mill (Luis Campos)

• Region: Tarrazú, Costa Rica

• Varietal: SL28

• Process: Red Honey

• Altitude: ~1,700–1,900 masl

• Roast Level: Light (Filter)

• Size: 250g

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INTRO — A Kenyan Varietal Thriving in Tarrazú

Koppi is proud to present Costa Rica — La Lia Red Honey SL28, a striking example of how legendary African genetics can flourish in Central American soil. Grown in the high elevations of Tarrazú, this SL28 lot combines the vibrant acidity the varietal is known for with the sweetness and structure that define Costa Rican craftsmanship.

At Koppi, the focus is always clarity and balance. This coffee is roasted lightly to highlight both the fruit-forward vibrancy of SL28 and the rich sweetness developed through Costa Rica’s meticulous honey processing tradition.

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THE PRODUCER — La Lia & the Campos Family

La Lia Micro Mill, led by Luis Campos, is part of a family deeply rooted in Tarrazú coffee production. By operating their own micro mill, the Campos family maintains full control over harvesting and processing — enabling careful lot separation and experimental varietal cultivation such as SL28.

The farm’s high altitude, cool nights, and nutrient-rich volcanic soils allow cherries to mature slowly, building density and complexity in the seed. This environment brings a refined sweetness and structured acidity to a varietal typically associated with Kenya.

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THE PROCESS — Red Honey Precision

This lot is processed using the Red Honey method, a signature Costa Rican approach that balances fruit intensity with clarity:

🍒 Selective Hand Picking — Only fully ripe cherries are harvested
🩸 Red Honey Depulping — Skin is removed, but a generous layer of mucilage remains on the bean
☀️ Controlled Patio & Raised Bed Drying — Beans dry slowly with careful turning to ensure even fermentation
🔄 Precise Moisture Management — Drying is closely monitored to preserve sweetness and structure

The red honey process enhances body and sugar development while retaining the lively acidity SL28 is celebrated for.

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THE CUP — Bright, Structured & Sweet

In the cup, La Lia Red Honey SL28 is vibrant yet composed — a dynamic balance between juicy fruit and caramelised sweetness.

Flavour Notes

The body is silky with a clean, structured finish. This is a coffee that bridges continents — Kenyan genetics expressed through Costa Rican terroir, roasted with Koppi’s signature elegance and restraint.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.