Why we like this coffee
Nicely balanced with layered fruity character
Our taste notes
Mango, Pomegranate, Funky
Description
This coffee comes from Finca Casa de Piedra in Venecia, Alajuela, a region known for high quality production and a strong focus on processing innovation. Produced using the Red Catuai variety, this lot has been processed as an anaerobic natural, a method where fully ripe cherries are sealed in a controlled, low-oxygen environment to ferment before being dried whole. This approach allows producers to carefully shape flavour development, building intensity and complexity while maintaining clarity.
Why this coffee is special
What makes this coffee stand out is how well-balanced the anaerobic process is. It brings depth, sweetness and layered fruit character, but without overpowering the cup.
The combination of Red Catuai, a variety known for its structure and sweetness, with controlled anaerobic fermentation results in a coffee that feels both expressive and precise. You get the richness and fruit-forward profile you’d expect, but with a clean finish and a sense of control throughout. It’s a great example of modern Costa Rican processing done properly.
The Process for this lot
The full details of the Finca Casa de Piedra anaerobic process are a closely guarded family secret. However here is what we do know:
- Cherry selection is paramount. Brix readings are taken to ensure the cherries are harvested at the optimum time.
- The cherries are then pre-dried on cemented patios for 48 hours, prior to fermentation
- Extended cherry fermentation is carried out in plastic tanks without valves.
- Temperature is controlled throughout the fermentation process and Brix is monitored, as well as the aroma and appearance of the pulp.
- After fermentation the cherries are dried on raised beds for an average of 30 days.
About Costa Rican coffee
Costa Rica has built its reputation on consistency, clarity and quality. High-altitude farms, fertile volcanic soils and strict production standards mean coffees from this origin are typically clean, sweet and well-structured. In recent years, producers have pushed further into experimental processing methods like anaerobic fermentation, using them not to mask quality, but to enhance it. The result is coffees that are both technically impressive and highly drinkable.
What to expect in the cup
A fruit-forward and structured cup, with notes of mango, red berries, tropical fruit and soft wine-like acidity, supported by a smooth, rounded body and lingering sweetness.
Expressive, but controlled with plenty of clarity.
From the importer
Origin : Cost Rica
Producer : Finca Casa de Piedra
Region : Tarrazu
Varietal : Red Catuai
Process : Anaerobic Natural
Altitude : 1500m - 1800m
Finca Casa De Piedra - Costa Rica Red Catuai Anaerobic
Most of our coffees are suitable for all brew methods. Some will shine more brewed certain ways but that is ultimatley down to your own personal preference. However you chose to brew your coffee always make sure your using fresh beans, weigh the amount of coffee your using, time your brew and weigh the yield of your coffee.
A guide for home double espresso could be to use 18.5g of coffee, and extract in 25-30 seconds for a yield of 35-40ml.
A guide for home filter coffee could be to use 19g of coffee, brewed in 3-4 minutes with a yield of 250ml of water.
Once you have these or any other starting point you can then experiment and adjust your recipe to acheive the taaste you want. For example, for a slightly strong cup use more coffee or try a lower yield amount.
Feel free to get in touch for some help!
Costa Rica has built its reputation on consistency, clarity and quality. High-altitude farms, fertile volcanic soils and strict production standards mean coffees from this origin are typically clean, sweet and well-structured. In recent years, producers have pushed further into experimental processing methods like anaerobic fermentation, using them not to mask quality, but to enhance it. The result is coffees that are both technically impressive and highly drinkable.