Costa Rica La Lia Typica Amarillo

OriginCosta Rica

Roast levelLight

ProcessHoney

Summary

Single-origin light roast from Costa Rica's Tarrazu region, grown by Luis and Oscar Monge Ureña on their farm Pie San and processed at their La Lia mill using the red honey method, with trace fruit left on the bean during drying on raised beds. The Typica Amarillo variety is elegant and fruit-forward, with notes of blackberry, violet and nectarine, yielding a sweet, balanced and complex cup.

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

Brew guide

Chemex

Ratio 1:16

Coffee in: 45 g
Water: 720 g

0:0090g bloom
0:30210g pour
1:30210g pour
2:30210g pour

Kalita

Ratio 1:17

Coffee in: 23 g
Water: 390 g

0:0050g bloom
0:30140g pour
1:30100g pour
2:00100g pour

Batch brew

Ratio 1:15

Coffee in: 66 g
Water: 1000 g

1.Add filter, grounds, & water
2.Wait for water to heat
3.Select & start brew

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Filter
Decaffeinated: No
Price
Region: Tarrazú, Santa Rosa de León Cortés
Producer: Luis and Oscar Monge Ureña
Altitude: 1890 m.a.s.l
Variety: Typica
Notes: Nectarine, Blackberry, Violet

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The roaster

Equator Coffees

Equator Coffees is a California specialty coffee roaster with cafes from Sonoma to Laguna Beach. They roast the full spectrum—light to dark—covering single ori…

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

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