La Lia, Costa Rica

Behind this harvest are brothers Luis and Oscar Monge, whose beans—processed using the white honey method—produce a cup that works equally well in an espresso machine or a drip coffee maker. Finca La Lia is located in the heart of Tarrazú—a region in southern Costa Rica that ranks among the most respected coffee-growing areas in Central America. The plantations stretch across an elevation of 1,700 meters above sea level, where significant temperature differences between day and night slow down the ripening process and allow for the development of complex flavor profiles. The Red Catuai variety, processed using the white honey method—that is, leaving part of the mucilage layer on the parchment—gives the coffee a rounded body and sweetness without overpowering its natural freshness. In the cup, it all comes together surprisingly elegantly: nougat-like depth, the gentle acidity of a ripe apple, and a vanilla finish that lingers for a moment after the last sip.

The Omni version is designed to work across brewing methods—espresso made with it has a velvety texture, while pour-over offers clarity and lightness. However, we recommend it primarily for espresso.