The Czech roastery Tribes of Mokha has prepared a real treat for lovers of sweet, subtly spicy, and fruity espresso. In their coffee from Costa Rica— sourced from the family-run Finca Casa de Piedra farm—you’ll be greeted by fruity and subtly tart notes of pomegranate, complemented by the sweetness and earthiness of cocoa beans. The finish reveals a subtle spiciness and the sweetness of mulled wine. The coffee tastes like Indian summer slowly setting in—sweet, subtly spicy, yet still fresh.
Finca Casa de Piedra is one of two farms belonging to the family-owned business Cafe Directo, founded in 2013 by father and daughter Gerard and Jennifer Arias. The company is committed to sustainable coffee cultivation in the Tarrazú region, based on the principles of fair and ethical trade. Their coffee cultivation draws on more than thirty years of experience producing micro-lots using a wide variety of processing methods, ranging from washed to natural, honey, and anaerobic. The coffee’s character is further shaped by the region’s nutrient-rich climate and an elevation of 1 ,800 meters above sea level.
Casa de Piedra coffee has undergone anaerobic natural processing. The specific processing method is a family secret, but we do know a few things about it. The coffee cherries are harvested at the optimal point of ripeness, determined by Brix measurement. The cherries are then hand-picked, sorted, and pre-dried for 48 hours. After pre-drying, the cherries are fermented in sealed plastic tanks, where their temperature, color, aroma, and Brix value are monitored. The final step is drying the beans on raised beds for 30 days.
- Farm: Finca Casa de Piedro
- Producers: Gerard and Jennifer Arias
- Elevation: 1,500 to 1,800 meters above sea level