La Lia, White Honey Catuai. Omni Roast.

THE CUP

Sweet and elegant. Nougat, apple, and vanilla in a clean, balanced profile. Smooth, approachable, and versatile.

THE ORIGIN

• Producers: Luis & Oscar Monge

• Farm/Mill: La Lia, Tarrazú, Costa Rica

• Altitude: 1,700–2,100 masl

• Cultivar: Red Catuai

• Process: White Honey

THE FARM

La Lia has been in the Monge family for nearly 70 years. In 2008, brothers Luis and Oscar took over and established their own micro mill, named after their mother Lia. The farm spans 60 hectares, divided into seven plots, with altitudes reaching up to 2,100 masl. High elevations mean slow cherry maturation and higher sugar concentration.

While most production is Red Catuai and Caturra, Luis and Oscar also cultivate Bourbon, Pacamara, Typica, Yellow Typica, SL28, Kenya, and Geisha. Around 1,500 bags are produced each year, with lots separated by farm, cultivar, and picking date. A team of 60 trained pickers - many returning season after season for over 14 years - hand-select only the ripest cherries.

THE PARTNERSHIP

Koppi's team have worked with Luis and Oscar since 2012. Their consistency, attention to detail, and warmth have made them feel like family. Each visit to Tarrazú reinforces why Koppi is proud to share their coffees year after year.

Flavour Notes: Nougat, Apples, Vanilla

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.