Costa Rica, known for its experimental micromills, has changed the way we view many cultivars, and the Costa Rica Tarrazú La Lia ET-47 is a beautiful example of their reimaginings. This Ethiopian cultivar is bright and floral by nature, but when treated with La Lia’s avant-garde honey processing method it becomes a balanced coffee that demands you take sip after sip to unravel its complexity.

To find a more robust flavor in this single origin, the coffee bean is slowly dried, with a generous amount of the fruit’s flesh left on. This red honey processing opens the coffee up to a more robust flavor profile, adding a thick, jammy sweetness that comes to us in notes of maple and brown sugar. This process was expertly employed by the coffee producers at La Lia to balance the cultivar’s inherent brightness. Through the sweet, syrupy body of the coffee we are struck by a sparkle of lemonade and a bite of green apple. We see the ET-47’s floral nature cut through in the coffee’s fruity aroma, reminding us of dried strawberries over a warm bowl of brown sugar-topped oatmeal. With every taste, this coffee offers a new layer of complexity that will surprise and delight the senses.

Costa Rica Tarrazú La Lia ET-47 Red Honey

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Costa Rica Tarrazú La Lia ET-47 Red Honey

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Costa Rica Tarrazú La Lia ET-47 Red Honey

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