a bit about the coffee
Family grown
Finca Casa de Piedra is one of two exceptional farms operated by Café Directo, a family owned business founded in 2013 by the father daughter duo, Gerardo and Jennifer Arias. With a deep rooted passion for coffee cultivation, the farm is dedicated to producing, processing, and sharing the finest Costa Rican Tarrazú coffees, whilst maintaining a steadfast commitment to environmental harmony.
Café Directo’s guiding vision is to foster societal development through fair and ethical trade practices, ensuring that every cup of coffee tells a story of sustainability and integrity.
Backed by over three decades of expertise, Gerardo and Jennifer bring unparalleled knowledge to the art of specialty coffee production. Their mastery extends to crafting microlot coffees of exceptional quality, including naturals, and yellow, red, and black honey processes, alongside innovative anaerobic, semi-washed, and fully washed methods.
a bit about the region
Costa Rica
Costa Rica is one of the few countries that mandates the cultivation of 100% Arabica coffee beans, the highest quality variety known for its superior flavour, complexity, and aroma.
The varied geography and climate create distinct growing regions, each imparting unique characteristics to the coffee, high altitudes, volcanic soil, and tropical weather provide the ideal environment for coffee plants.
Costa Rica is a leader in sustainable coffee production. Many farms focus on eco-friendly practices that include; using renewable energy sources like solar or hydroelectric power, reducing water usage in coffee processing, and reforesting land to promote biodiversity.
a bit about the process
'Top Secret' Anaerobic Natural
Finca Casa de Piedra's exact anaerobic process remain a closely guarded family secret. However, there are some details we do know about this method:
- Cherry Selection: Meticulous cherry selection is the foundation of the process. Brix readings (precise sugar measurements of the fruit) are taken to ensure that only perfectly ripened cherries are harvested at their peak sweetness.
- Pre-Drying: The cherries are pre-dried on cement patios for 48 hours to prepare them for fermentation.
- Fermentation: Extended fermentation takes place in plastic tanks without valves, creating the oxygen-free environment essential to the anaerobic process.
- Monitoring & Control: Throughout fermentation, strict attention is given to temperature control. Brix level monitoring, the aroma, and the appearance of the pulp to ensure precision and consistency.
- Drying: Once fermentation is complete, the cherries are carefully dried on raised beds for an average of 30 days, allowing for slow and even drying that enhances flavor development.
This combination of precision, tradition, and innovation contributes to the exceptional quality and distinctive flavor profile of Finca Casa de Piedra's anaerobic coffee.