Costa Rica-La Lapa

The La Lapa region in Costa-Rica has rich volcanic soil which assists in producing this rich and delightful coffee. Note the prominent sweetness and balanced citric acidity with subtle nectarine notes. Great as espresso and filter.

Strength Meter (5/10)


Costa Rica-La Lapa

Product Info

Roast level: Light
Acidity: Citric
Body: Medium-Light
Origin: Costa Rica
Brewing Method: Espresso, Filter
Peak Flavour: 7-33 days after roast date
Strength: 5
Tasting Notes: Currently in season and tasting divine

Follow us @aromascoffee