
La Lapa
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.
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