Casa de Piedra

About This Coffee

Casa de Piedra is a single-origin coffee from Tarrazú, Costa Rica, produced by Gerardo Arias at altitudes of 1,500-1,800 meters. The coffee uses the Venecia variety and is processed using an Anaerobic Natural method. The beans feature a distinctive sensory profile with tasting notes of melon, grape, molasses, and sherry wine. The producer employs a carefully controlled fermentation process, including cherry pre-drying, prolonged anaerobic fermentation in sealed plastic tanks with temperature monitoring, and 30-day drying on raised beds.

Origin

Tarrazú (Costa Rica)

Flavor Notes

Grape, Molasses, Melon, Sherry Wine, Mango, Naranja, Oporto, Port, Port Wine

Roast Level

—

Processing

Natural Anaerobic, Anaerobic Natural, Natural Anaerobico

Typology

Arabica

Venezia, Red Catuai, Venecia

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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