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A family business with over 30 years of experience in coffee production!
Finca Casa de Piedra is one of two farms run by Cafe Directo, a family business founded in 2013 by father and daughter, Gerardo and Jennifer Arias. The farm is dedicated to the production, processing and marketing of the finest Costa Rican tarrazú coffees in harmony with the environment. Directo’s vision is to contribute to the development of our society through fair and ethical trade. The founders have over thirty years of experience in the production and processing of specialty grades in micro-lots, including natural honey, yellow, red and black honey, as well as anaerobic, semi-washed and fully washed processes. The unique conditions of the farm – in particular its microclimate and soil type, as well as altitudes up to 1,800 meters above sea level – allow a wide range of varieties to thrive, including Catuai, pacamara and gesha.
The processAll the details about Finca Casa de Piedra's anaerobic process are a closely guarded family secret. But here's what we do know:
* Cherry selection is of utmost importance. Brix values are taken to ensure that the cherries are harvested at the optimal time.
* The berries are then dried on cemented patios for 48 hours before fermentation.
* Extended fermentation is carried out in plastic tanks without valves.
* The temperature is controlled throughout the fermentation process and Brix is monitored, as well as the aroma and appearance of the pulp.
* After fermentation, the berries are dried on raised beds for an average of 30 days.
Coffee arrived in Costa Rica as early as 1779, and within 50 years it was generating more revenue than any other crop, but by the 1830s they were growing more coffee than the ships sailing south could carry. And there was virtually no infrastructure to transport even a small amount of green coffee to Costa Rica’s east coast (where London was only 500 miles away). The distribution problems facing Costa Rican coffee producers reached the ears of an up-and-coming shipping magnate named William Le Lacheur in 1841, and on Christmas Day 1841 he sailed The Monarch into the port of Puntarenas, Costa Rica, beginning a long and mutually beneficial relationship. On a voyage to London in late 1843, the Monarch carried more than two hundred thousand kilograms of Costa Rican coffee.
- Score: 88/100
- Grows: 1800 m.a.s.l.
- Arabica: Venecia
- Process: Natural Anaerobic
- Flavors of dark syrup, Liqueur, melon
We send coffee that has rested up to three weeks after roasting when available, and roast to order when needed. We ship coffee within a week of ordering. Free shipping on orders over 699 SEK.
