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Costa Rica

La Lia

Honey Geisha

A crisply floral Geisha by the Ureña brothers, balanced by round candied berries in the cup.

The Monge Ureña brothers at La Lia have consistently produced excellent coffees, including a fifth place in this year’s Cup of Excellence.

  • Producer
    Luis and Oscar Monge
  • Coffee expression
    A floral & rich coffee
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$22.00

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Geisha

La Lia

La Lia sits at 1900 metres above sea level in the Tarrazu region, only 50 kilometres south of the Costa Rican capital San Jose. The Talamanca Sierra runs through Tarrazu, with peaks of above 3000 masl. The farm is also close to the regional capital of San Marcos, which sits at 1350 masl and is home to 9000 people, providing the hub to an area famous for its high quality coffee production.

The volcanic soil and afternoon cloud cover in the region provides the perfect conditions for the Ureña brothers to produce excellent coffees at La Lia. Luis Alberto and Oscar Adolfo Ureña Monge built the mill at La Lia in 2007, right at the peak of Costa Rica’s micro mill revolution. However, the land it was built on has been owned by the Monge family for over 70 years, and coffee production has been in the family for generations. This is important to the brothers, and named the mill after their mother to reflect this. The opportunity to take control over their own value chain, producing quality coffees in return for higher payments has revolutionised the family business.

Since the beginning of the micro mill project, Luis and Oscar have worked tirelessly to produce the highest quality, investing in exotic varietals and equipment that allows ever great control over processing in the mill. This lot is an example of both. Luis and Oscar have been growing Geisha on the highest plot of their farm, Pie San, for several years, and it’s been consistently producing excellent quality raw material. This lot is then processed as a honey, using La Lia’s Penagos eco-pulper to control the amount of fruit left on each seed.

Red Honey

This lot is defined by the Luis and Alberto as a red honey. Colours of honey are a rather loose concept, often named for the shade the coffee turns as it dries, due to fermentation of the sugars still attached. Therefore, a darker colour of honey would indicate more fermentation, and more fermentation-driven character in the cup. This lot has an exacting balance between the clean, floral and citric character from the Geisha varietal, and the softer and berry driven notes that are enhanced by the fermentation.

Costa Rica

We buy coffees from a long spine of Costa Rica, running through the country’s capital San Jose. This spine is famous for high quality coffee production the world over, resulting in high prices for farmers. One of the reasons for this is plentiful high altitude, the Talamanca Sierra runs through the region, with peaks of above 3000 masl. This spine is split into 3 regions, the West Valley and Central Valley to the north of San Jose, and Tarrazu to the south.

In all of these areas, but especially in Tarrazu, agriculture and coffee growing is a main employer, vital to the economy. In fact, the population of Tarrazu is multiplied by three during harvest season, when workers flock to the region for the high wages paid to skilled pickers. The entire spine is mainly of volcanic origin, helping to provide fertile soils conducive to the production of consistently high scoring coffees, which we keep going back for. 2022 marks the ninth year we have worked with our Costa Rican export partners at Exclusive Coffees, and the producers they have connected us with just keep on delivering excellent and transparent coffee experiences.

Technical Data

  • Producer

    Luis and Oscar Monge
  • Region

    Tarrazu
  • Altitude

    1900 masl
  • Varietal

    Geisha
  • Process

    Honey
  • Harvest

    March 2022

Honey Process

With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.

Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.


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Thailand

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Mon - Fri: 08:00 - 17:00

Sat - Sun: 09:00 - 18:00

Graven 20

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

Borggade 4F

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 07:00 - 18:00

Sun: 07:00 - 17:00

152 2nd Ave

New York

United States

Opening Hours:

Mon - Sun: 08:00 - 18:00

813 Charoen Krung Rd, Talat Noi, Samphanthawong

Bangkok 10100

Thailand

Opening Hours:

Mon - Fri: 08:00 - 17:00

Sat - Sun: 09:00 - 18:00

Contact

Webshop

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

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Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

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Please write us here

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

Please write us in the chat.

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

Please write us here