Located in the interior mountains of Costa Rica, the Tarrazú coffee-growing region is the most famous in the country. These beans come from La Lia, a micromill founded by brothers Luis Alberto and Oscar Adolfo Monge, who have mastered what’s known as honey processing. Like painters selecting from a palette, they can calibrate how much fruit remains on the bean as it dries. The more fruit, the darker the “honey” and the more richly fruited the brew. Processed with nearly all the fruit scrubbed off the seed, this coffee is considered a “white” honey. On the spectrum, it's the most refined and results in laser-focused flavors from first sip to last.