Vanilla, Chocolate, Green Apple

Producer: Finca Casa de Piedra
Origin: Tarrazu, Costa Rica
Varietal: Venecia
Elevation: 1800 masl

The Process

Cherries are selectively harvested by hand to select only ripest. These are then separated by floatation to further select only the densest, highest quality cherries for processing.

These cherries are then depulped, fermented and washed, followed by drying on a mixture of raised bed and patio for an average of 8 days.

After drying the coffee is rested in parchment prior to secondary processing at the farm (hulling, sorting, grading)

The History of Costa Rican Coffee

Coffee came to Costa Rica as early as 1779 and within 50 years was generating more revenue than any other crop, but by the 1830’s they were growing more coffee than the ships heading south could take. And virtually no infrastructure existed for transporting even a small amount of green coffee to the east coast of Costa Rica (where London was a mere 5,000 miles away). The distribution woes of Costa Rican coffee producers reached the ears of an up-and-coming shipping magnate named William Le Lacheur in 1841 and on Christmas day, 1841 he sailed The Monarch into port at Puntarenas, Costa Rica, and thus began a long and mutually beneficial relationship. On one voyage to London in late in 1843, the Monarch carried more than half a million pounds of Costa Rican coffee.