Finca Casa de Piedra is one of two farms operated by Café Directo, a family-run business founded in 2013 by father-and-daughter team Gerardo and Jennifer Arias. The farm is dedicated to producing, processing, and marketing exceptional Costa Rican Tarrazú coffees in harmony with the environment. Café Directo’s vision is to support the development of society through fair and ethical trade.

Its founders bring more than thirty years of experience in crafting specialty microlots using a variety of processes, including natural, yellow, red, and black honey, as well as anaerobic, semi-washed, and fully washed methods.

The farm’s unique conditions—its microclimate, soil composition, and elevations reaching up to 1,800 masl—create an ideal environment for a wide range of coffee varieties to thrive, including Catuai, Pacamara, and Gesha.

Careful cherry selection is essential, with Brix readings taken to ensure harvesting at peak ripeness. The cherries are first pre-dried on cement patios for 48 hours before fermentation begins.

Extended whole-cherry fermentation is conducted in valve-less plastic tanks, with temperature closely regulated throughout. Brix levels, along with the aroma and appearance of the pulp, are continuously monitored to guide the process.

Once fermentation is complete, the cherries are dried on raised beds for an average of 30 days.