From the Ureña family’s 30 ha farm in the Tarrazú region, grown at an altitude of 1400 to 1600 m.
Given a relatively short roast at moderate heat to just into 1st crack.
It’s not as lifted or citrusy as some Costa Ricans, but it is bright and does have good acidity – all of which I expect in a good Costa Rican. Very light in the mouth and a little weak on (caramel) flavour.
Either this deserves to be taken well into 1st crack (or perhaps even beyond), or it’s just not great Costa Rican; and the former could well be the case.
Costa Rica Finca la Lia roasted just into 1st crack (foreground)