Costa Rica - La Lia White Honey Catuai - Omni/Espresso

Roasted to order — ships within 1 week of your roast date. These beans hit their peak 2 to 3 weeks after roasting, so give them a few days to rest.

A clean, sweet White Honey single origin from Tarrazu, Costa Rica

La Lia is a single origin from the Monge family farm in the highlands of Tarrazu, Costa Rica. Grown at 1,700 masl and prepared with the White Honey process, it pours sweet and gentle — nougat, crisp apple and vanilla. An approachable, balanced cup that works equally well as espresso or filter, made for everyday home brewing.

Tasting Notes

Nougat · Apple · Vanilla
Soft, rounded body with a gentle apple acidity and a smooth, sweet vanilla finish. Approachable and balanced rather than punchy.

Coffee Details

About This Coffee

La Lia sits in the heart of Tarrazu, one of Costa Rica's most celebrated coffee regions. The farm and its micro mill are run by brothers Luis and Oscar Monge, who took over production in 2008 and named the mill after their mother, Lia. The family has farmed this land for almost 70 years.

The 60-hectare farm is split into seven plots, the highest reaching up to 2,100 masl. At that altitude the cherries ripen slowly and build a high concentration of sugar, which shows up as the natural sweetness in the cup. Red Catuai grows on the highest ground here, alongside a range of other varieties.

Every lot is kept separate by plot, variety and picking date. A team of pickers, many returning to the farm year after year, handpick only the perfectly ripe cherries and sort them again after harvest. It is slow, careful work — and exactly why this coffee tastes as clean and sweet as it does.

How to Brew La Lia White Honey

This coffee is built for both espresso and filter. Use the starting points below, then dial to taste.

If espresso tastes sharp or sour, grind finer to slow the shot; if it tastes bitter or hollow, grind coarser. For filter, slow the drawdown with a slightly finer grind to lift sweetness.

How Much Coffee Is in a Bag?

A 250g bag makes roughly 14 double espressos at about 18g each, or closer to 16 cups brewed as filter at 15g. The 1.5kg bag scales that up to around 83 espressos — enough to keep a Tarrazu single origin on your bar for weeks of daily brewing, and a rare honey-processed lot you won't find on every shelf.

Frequently Asked Questions

Is this better as espresso or filter?
Both. It is roasted as an omni, so it is dialled to work either way. As espresso it is sweet and rounded with nougat and vanilla; as filter it shows more of the crisp apple and clarity.

What does La Lia taste like?
Sweet and approachable. Expect nougat, crisp apple and vanilla, with a soft body and a smooth finish. It is balanced and easy-drinking rather than loud or sharply acidic.

How fresh is it?
We roast to order and ship within one week of your roast date. These beans are at their best 2 to 3 weeks after roasting, so let them rest a few days before you brew.

What is the White Honey process?
Honey processing dries the bean with some of its sweet fruit mucilage still attached. White Honey removes most of that mucilage, giving a cleaner, more delicate cup that keeps a gentle sweetness without heavy fruit.

Do you offer free shipping?
Yes. Free shipping within Malaysia on orders over RM80. Everything is roasted fresh in Kuala Lumpur.

Want to try before committing? Explore the Taster Box. Buying for an office or café? See Bulk & Office Orders.