Costa Rica has a long and storied history with coffee. Coffee production began in Costa Rica towards the end of the 18th century. It was first introduced to the Central American nation by its Spanish colonists, who brought it over from Ethiopia. In the early 19th century the Costa Rican government placed a strong emphasis on coffee production, and by the 1830s coffee had become a significant pillar of Costa Rica’s economy, and remained so well into the 20th century.

These days, Costa Rica’s coffee industry is less vigorous, but is still responsible for some of the best coffee in the world. The Costa Rican government enforces strict regulations on the quality of coffee crops farmers are allowed to plant, which thrive in Costa Rica’s high altitudes, volcanic soils and diverse tropical microclimates.

This particular Costa Rican coffee, roasted by our friends at Origin Coffee Roasting, comes from a family-owned farm located in Western region of Tarrazú. Of Costa Rica’s eight prominent coffee-growing regions, Tarrazú is the most renowned. A mountainous region characterised by dense vegetation and rich soils, Tarrazú is home to numerous small coffee farms, and the local economy is largely dependent on its coffee industry.

Finca Casa de Piedra is one of two Tarrazu farms owned and operated by Cafe Directo, a coffee business that belongs to Gerardo and Jennifer Arias. With over 30 years of experience in coffee, this father-daughter team is dedicated to producing quality coffee and ensuring sustainable and ethical practices throughout its supply chain. 

This particular lot from Finca Casa de Piedra has undergone natural processing, meaning that the coffee cherry was left intact throughout the drying process. This allows the cherry’s fruity flavours to infuse into the coffee seed (which is, in fact, what most people know as the coffee “bean” once it has been roasted), which can lead to bold and sometimes rather funky fruit flavours in the cup and a full body. 

Origin’s notes

• Flavour: Pink apple, pecan nuts, chocolate, cinnamon cake, red cherry
• Body: Velvety
• Acidity: Vibrant
• Roast: Medium-light
• Suggested brewing methods: Filter, espresso, milk drinks, siphon, AeroPress

Coffee details from Origin

• Country: Costa Rica
• Region: Tarrazú, San José
• Owners: Gerardo and Jennifer Arias of Cafe Directo
• Altitude: 1500 - 1800 masl
• Varieties: Venecia
• Processing: Natural