In the vibrant highlands of Tarrazú, Costa Rica, the La Lia farm sits at 1700 meters—right where altitude, soil, and innovation meet. It’s here, under the care of Luis Alberto Monge, that one of the coffee world’s most elegant varieties, Geisha, takes on a new dimension through a technique known as red honey processing.
But what does “red honey” really mean—and how does it transform the cup?
The Sweet Science of Honey Processing
Honey processing is a spectrum—and where a coffee falls on that scale makes a huge difference in the cup.
In Costa Rica, producers like Luis Alberto Monge have mastered this method, which involves removing the coffee cherry’s skin but leaving some of its sticky fruit layer—called mucilage—on the bean during drying. The amount of mucilage left on determines whether it’s classified as white (or yellow), red, or black honey.
White honey (sometimes called yellow honey) is the most lightly processed version: only a thin layer of mucilage remains. This results in a clean, crisp cup—bright acidity, floral aromatics, and a light body. White honey processing is ideal for highlighting a coffee’s origin and varietal clarity.
Red honey, by contrast, leaves significantly more mucilage on the bean. As the coffee dries, the sugars caramelize into deeper flavors and a richer mouthfeel. The cup becomes fruit-forward, sweet, and complex, but still retains structure and balance. It’s the sweet spot between washed and natural—especially when done well, as it is at La Lia.
Our 2024 La Lia Geisha was intentionally processed as a red honey to bring out the lush notes of passion fruit, coffee cherry, and guava—flavors that would be subtler or absent with a white honey approach.
In other words, red honey isn’t just a process—it’s a flavor decision.
A Flavor Spectrum Unfolds
Our 2024 La Lia Geisha bursts with passion fruit, coffee cherry, and guava—a profile directly shaped by this nuanced process. The mucilage left behind acts like a natural fermenter, enhancing fruity acidity and creating a syrupy body without overshadowing the variety’s elegance.
It’s a balancing act of drying times, humidity, and airflow—all of which require deep expertise. At La Lia, that knowledge has been honed over generations.
Why It Matters
In the specialty coffee world, red honey processing is more than a trend—it’s a reflection of intent. It’s a way for producers like Monge to express terroir, varietal, and personal philosophy all in one cup. That makes every sip of this Geisha not just delicious, but meaningful.