COSTA RICA FINCA CASA DE PIEDRA
LOCATION: Costa Rica, Tarrazu
VARIETY: Venecia
PROCESS: Natural and washed
ALTITUDE: 1500-1800m
TASTING NOTES: Pink wafer, rich chocolate, green apple, rounded and sweet.
The Finca Casa de Piedra farm is dedicated to the production, processing, and marketing of the finest Costa Rican Tarrazú coffees.
Coffee 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)
LOCATION: Costa Rica, Tarrazu
VARIETY: Venecia
PROCESS: Natural and washed
ALTITUDE: 1500-1800m
TASTING NOTES: Pink wafer, rich chocolate, green apple, rounded and sweet.
The Finca Casa de Piedra farm is dedicated to the production, processing, and marketing of the finest Costa Rican Tarrazú coffees.
Coffee 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)
LOCATION: Costa Rica, Tarrazu
VARIETY: Venecia
PROCESS: Natural and washed
ALTITUDE: 1500-1800m
TASTING NOTES: Pink wafer, rich chocolate, green apple, rounded and sweet.
The Finca Casa de Piedra farm is dedicated to the production, processing, and marketing of the finest Costa Rican Tarrazú coffees.
Coffee 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)