Finca Casa De Pierda, meaning stone house, has been owned and operated by the Arias family since 2013. The farm spans 50 hectares at an altitude between 1400-1500 meters. The coffee cherries are hand-picked and fermented for 6 days, then dried on raised beds for approximately 30 days. The variety is Red Catuai, processed using the anaerobic natural method. The flavor profile is sweet with notes of sugar cane, caramel, and berries.
An Örebro-based roastery born from a love of coffee, using a "slow roast" method in small batches to allow each coffee's unique flavor and character to develop.
