COSTA RICA Venice

FLAVOR PROFILE

COMPLEX, JUICY, SWEET - LAVENDER, PLUM JAM, MELON LIQUEUR, CHERRY

ORIGIN

TARRAZU, COSTA RICA

FARM

STONE HOUSE FINCA

FARMER

GERARDO & JENNIFER ARIAS

PROCESSING

ANAEROBIC NATURAL

VARIETY

VENICE

MASL

1800

PURCHASE

COVOYA

TRANSPARENT REPORT

8/10

Finca Casa de Piedra is one of two farms operated by Cafe Directo, a family business founded in 2013 by father and daughter team Gerardo and Jennifer Arias. The farm is dedicated to producing, processing and marketing the finest Costa Rican Tarrazú coffees in harmony with the environment. Directo’s vision is to contribute to the development of society through fair and ethical trade.

Its founders have over thirty years of experience in producing and processing specialty microlots, including natural, yellow, red and black honey, through anaerobic, semi-washed and fully washed processes.

The farm's unique conditions – particularly its microclimate and soil type, as well as its altitude of up to 1,800m above sea level – allow a wide range of varieties to flourish, including Catuai, pacamara and gesha.

Processing

All the details of Finca Casa de Piedra's anaerobic process are a closely guarded family secret, but here's what we do know:

- Cherry selection is paramount, Brix (sugar content) is measured to ensure that the cherries are harvested at the optimal time.

- Cherries are pre-dried on terraces for 48 hours before fermentation

- Extended fermentation of cherries takes place in plastic tanks without valves.

- Temperature is controlled throughout the fermentation process and Brix is ​​monitored, as is the aroma and appearance of the pulp.

- After fermentation, the cherries are dried on African beds for an average of 30 days.