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Quick Facts
All the facts about our Costa Rica SHB EP Cafe Directo Casa de Piedra Lot G2 Natural
| Region | Tarrazu |
|---|---|
| Producer | G. A. Camacho |
| Variety | Catuai, Caturra |
| Process | natural |
| Type | Unwashed Arabica |
| Category | Microlot |
| Harvest | from October to March |
| Shipping | from February to May |
| Unit | GrainPro Sack à 30kg |
Costa Rica
Cafe Directo Casa de Piedra Lot G2 Natural
natural
This coffee “Café Directo” is produced by the Arias
family. At the farm “Casa de Piedra” varieties such
as Caturra, Yellow Catuai, Red Catuai, Venecia, Villa
Sarchi and Geisha are planted. The farm’s name casa
de Piedra means Stone House. The farm has 3 rock
formations near the river that used to be inhabited
by the first settlers. the owner Gerardo Arias Camacho
has his certification in coffee process, issued by SCACR
and also a Q-grader certificate from CQI. this coffee
is Hand-picked, separated from floaters, and Dried
for 13 days on African beds. Afterwards the coffee
is taken to a Guardiola dryer for 3 hours for better
uniformity. Once dried, the coffee is stored in the
parchment for 2 Months before hulling and then going
through weight, screen, density and color sorting.
Origin
Specialty coffee from Costa Rica
Varieties
Typica, Caturra, Catuai, Villa Sarchi, Bourbon & Gesha
Processing methods
washed, natural, honey
Altitude range
1100-1800 masl
Harvest
typically October - March
Total yearly production
1.7 million bags
Coffee was planted in Costa Rica in the late 1700s, and it was the first Central American country to have a fully established coffee industry; by the 1820s, coffee was a major agricultural export with great economic significance to the population. National output was greatly increased by the completion of a main road to Puntarenas in 1846, allowing farmers to more readily bring their coffee from their farms to market in oxcarts – which remained the way most small farmers transported their coffee until the 1920s.
Main production areas: Tarrazú, Brunca, Guanacaste, West Valley, Central Valley, Turrialba, Orosi
Port of Shipment: Puerto Limón
Export bag size: 69kg
Total number of coffee farmers: about 65.000
| Region | Tarrazu |
|---|---|
| Producer | G. A. Camacho |
| Variety | Catuai, Caturra |
| Process | natural |
| Type | Unwashed Arabica |
| Harvest | from October to March |
| Shipping | from February to May |
| Unit | GrainPro Sack à 30kg |
This coffee “Café Directo” is produced by the Arias
family. At the farm “Casa de Piedra” varieties such
as Caturra, Yellow Catuai, Red Catuai, Venecia, Villa
Sarchi and Geisha are planted. The farm’s name casa
de Piedra means Stone House. The farm has 3 rock
formations near the river that used to be inhabited
by the first settlers. the owner Gerardo Arias Camacho
has his certification in coffee process, issued by SCACR
and also a Q-grader certificate from CQI. this coffee
is Hand-picked, separated from floaters, and Dried
for 13 days on African beds. Afterwards the coffee
is taken to a Guardiola dryer for 3 hours for better
uniformity. Once dried, the coffee is stored in the
parchment for 2 Months before hulling and then going
through weight, screen, density and color sorting.
