Costa Rica - Casa De Piedra

Origin

• 🇨🇷 Costa Rica· Tarrazú

Tasting notes

Character

• Experimental
  50
• Funky
  40

Finca Casa de Piedra is one of two farms managed by Café Directo, a family-run business established in 2013 by father-daughter duo Gerardo and Jennifer Arias. The farm is devoted to producing, processing, and promoting exceptional Tarrazú coffees from Costa Rica, all while maintaining a strong commitment to environmental sustainability. Café Directo’s mission is to support societal development through fair and ethical trade practices. With over 30 years of combined experience in specialty micro-lotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. coffee production and processing, the founders bring deep expertise to their work. The farm’s unique microclimate, rich soil, and high elevations reaching up to 1,800 meters above sea level, create ideal conditions for cultivating a diverse range of coffee varieties, including CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., Pacamara, and GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction.. Their carefully controlled anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. process begins with hand-selecting ripe cherries based on Brix readings, followed by 48 hours of patio pre-drying. Fermentation takes place in sealed plastic tanks, with close monitoring of temperature, sugar levels, aroma, and appearance. Finally, the cherries are dried on raised beds for about 30 days to develop a rich, complex flavor profile.