Costa Rica · Red Honey · light
Costa Rica La Lia Typica Amarillo
Roasted by Equator Coffees
This light roast Typica Amarillo from Costa Rica's Tarrazu region is elegant and fruit-forward with notes of blackberry, violet, and nectarine.
From the roaster
This light roast Typica Amarillo from Costa Rica's Tarrazu region is elegant and fruit-forward with notes of blackberry, violet, and nectarine, processed using the red honey method at the renowned La Lia mill.
— Equator Coffees
Context
Sourced from the renowned Tarrazu region, the Costa Rica La Lia Typica Amarillo represents a meticulous collaboration with the producers at La Lia. This lot features the Typica Amarillo varietal, a rare yellow-fruited mutation of the classic Typica lineage. To highlight the inherent sweetness of the cherry, the coffee undergoes a Red Honey process, a technique where a portion of the mucilage is left on the bean during drying to influence the final cup profile.
Roasted by Equator Coffees, this selection showcases a vibrant sensory experience defined by notes of blackberry, violet, and nectarine. While honey-processed coffees often exhibit a syrupy body and heightened sweetness compared to their washed counterparts, the specific expression of these flavors can be further explored using our flavor wheel. This coffee serves as a compelling example of how regional terroir and careful post-harvest handling converge to create a distinct, nuanced profile.
In the Encyclopedia
Frequently asked questions
Where is Costa Rica La Lia Typica Amarillo grown?
Costa Rica La Lia Typica Amarillo, roasted by Equator Coffees, is sourced from Tarrazú, Costa Rica.
What does Costa Rica La Lia Typica Amarillo taste like?
Expect tasting notes of blackberry, violet, and nectarine.
How is Costa Rica La Lia Typica Amarillo processed?
Costa Rica La Lia Typica Amarillo uses the Red Honey process.
What roast level is Costa Rica La Lia Typica Amarillo?
It is roasted to a light level.
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Last verified: October 14, 2026 · Browse all beans.