La Lapa

OriginCosta Rica

Roast levelLight

ProcessNatural

Summary

La Lapa is a specialty coffee from Costa Rica's Central Valley region, produced by the Brumas del Zurquí micromill, a family-run operation in Heredia led by Juan Ramón Alvarado and family, fourth-generation coffee producers. The coffee is made from the Villa Sarchí variety (a dwarf Bourbon mutation) grown at 1400-1800 meters altitude. It undergoes dry (natural) processing, where cherries are sorted, placed on raised drying beds, and turned regularly for 30-40 days. The light roast brings out a winey, fruity complexity with flavor notes of spice, cooked cherry, mild cocoa, winey acidity, and gentle sweetness. Recommended for both filter and espresso preparation.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileOmniroast

DecaffeinatedNo

ProducerBrumas del Zurquí

Altitude1400 - 1800 m.a.s.l

VarietyVilla Sarchi

NotesCocoa, Winey, Sweet, Spice, Cherry

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The roaster

Cafetiko

Cafetiko is a small Hungarian craft roaster in Pomáz, founded in 2021 by José (from Costa Rica) and Ricsi (Hungarian) with a simple goal: bring the specialty coffee culture of their home countries to Hungary. They roast single origins from Colombia, Ethiopia, Guatemala and, naturally, Costa Rica, in a balanced light-to-medium style, and branch out into cold brew and 'café to go' bottles for the on-the-move crowd. It's a genuine two-person operation, sold online with local pickup in Pomáz. A characterful, personal pick if you want approachable single origin specialty coffee — with a real Costa Rican connection — from just outside Budapest.

AI-assisted description, based on roaster & cupping data.

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