COSTA RICA, Pie San, San Lorenzo, Tarrazú

Producer: Luis & Oscar Monge. 

Growing altitude: 1900-2000m above sea level.

Botanical variety: Geisha.

Process: Red Honey.

Tasting notes: Chocolate, rose water, cranberry, orange rind flavours.

Roast date: PLEASE NOTE!!! This coffee is roasted on demand, so please keep in mind it will take longer to ship. 

Produced by the Monge family at La Lia Beneficio in the celebrated coffee-growing region of Tarrazú, Costa Rica, this Geisha represents the marriage of one of the world's most sought-after coffee varieties with one of Costa Rica's signature processing methods.

Since establishing Beneficio La Lia in 2007, the Monge family has become one of Costa Rica’s most respected specialty coffee producers. Their meticulous approach to cultivation and processing has earned repeated recognition in the prestigious Costa Rica Cup of Excellence, the country’s highest competition for quality coffee. Over the years, coffees from La Lia have achieved numerous Cup of Excellence placements. Their pursuit of quality continues today, with Geisha lots from La Lia once again featuring amongst Costa Rica’s highest-scoring coffees in recent Cup of Excellence competitions. 

Originally discovered in the forests of Ethiopia and later cultivated in Panama, the Geisha variety has earned an international reputation for its extraordinary elegance and complexity. Rather than relying on body or intensity, Geisha captivates with refined floral aromatics, delicate tea-like characteristics and remarkable clarity in the cup. When grown at high elevations and carefully processed, it reveals vibrant layers of citrus, tropical fruit and jasmine-like florals that have made it one of the most celebrated varieties in specialty coffee.

To complement the elegance of the variety, the Monge family processes this coffee using the traditional Costa Rican Red Honey method. Despite its name, no honey is added during processing. Instead, after the cherries are depulped, a generous layer of the fruit's natural sugars (mucilage) is intentionally left on the parchment while the coffee dries. As the mucilage slowly dries, those sugars contribute additional sweetness, a silky mouthfeel and greater complexity, while still preserving the clean, vibrant character for which Costa Rican coffees are renowned.

The result is a beautifully balanced coffee that captures both the unmistakable elegance of Geisha and the sweetness of the Red Honey process. Expect expressive floral aromas, notes of jasmine, ripe yellow tropical fruits, citrus and honeyed sweetness, finishing with a refined tea-like delicacy that lingers long after the final sip.