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Costa Rica - Casa De Piedra
Costa Rica - Casa De Piedra
Regular price
£14.00
Regular price
Sale price
£14.00
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per
Shipping calculated at checkout.
Tasting Notes : Amaro, Chocolate Truffle, Juniper
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Description
Description
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-lot 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 Catuai, Pacamara, and Gesha.
Their carefully controlled anaerobic 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.
Process
Anaerobic Natural
Variety
Red Catuai
Altitude
1500 -1800 masl
Region
Tarrazú
Farm
Finca Casa De Piedra
Costa Rica - Casa De Piedra
Finca Casa de Piedra, one of two farms run by Café Directo—a family business founded in 2013 by Gerardo and Jennifer Arias—produces exceptional Tarrazú coffees with a focus on ethical trade and sustainability. With over 30 years of combined experience, the team cultivates varieties like Catuai, Pacamara, and Gesha at elevations up to 1,800 meters in ideal growing conditions.
Filter Brewing
What you'll need:
15g Coffee (Medium-fine Grind) per 250g Water
V60 Dripper
Filter Papers
Digital Scales
Mug or Carafe
Coffee Grinder
Kettle (Ideally one with a gooseneck)
Step-by-step:
1. Rinse your filter paper and then empty your carafe.
3. Grind your coffee so it's fresh.
2. Add coffee to your filter and gently shake to flatten the bed.
3. Bloom. Pour 50g of hot water over the grounds, swirl and wait 30 seconds.
4. Pour to up to 150g at 1 minute, then the remaining water by 2 minutes.
5. Give the brewer a little swirl, aiming for the total brew time to be 2.5 to 3 minutes.
6. Enjoy!
If you'd like to mix things up, try a Clever Dripper.
Mastering a Cafetiere
What you'll need:
15g Coffee (Coarse Grind) to 250g Water
Cafetiere
Digital Scales
Coffee Grinder
Kettle
Step-by-step:
1. Pre-heat your cafetiere so it's up to temperature.
2. Add coffee and begin pouring the hot water into the cafetiere in a circular motion.
3. Stir the top later gently to break up the top later.
4. Place the lid on without pushing down the plunger. Leave to brew for 4 minutes.
5. Plunge slowly and steadily to the bottom.
6. Serve straight away!
If you'd like to step out of your comfort zone, try an Aeropress.
Dialing in Espresso
What you'll need:
18g Coffee (Fine Grind)
Espresso Machine
Digital Scales
Coffee Grinder
The Golden Ratio:
For espresso, you'll normally see a 1:2 ratio. A double shot of espresso will commonly require 18g of finely-ground coffee, giving you 36g of espresso. The total shot time should be between 25-30 seconds.
Top Tips:
- Evenly distribute your ground coffee when it's in your portafilter.
- When you tamping your coffee, ensure your press hard and flat.
Dialing in:
If your espresso is running through too fast (under 25 seconds) then adjust your grind size to finer. If it's running through too slowly, make your grinds coarser, allowing the water to run through faster.
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