Finca Casa De Piedra (Stone House) takes its name from the large cavelike stones nestled near the farm’s river. For producer Gerardo Arias, these stones are more than a landmark; they represent a lifelong connection to the land where his ancestors once lived.

Now a fifth generation caficultor, Gerardo leads the family owned micro-mill alongside his daughter Jennifer. By managing every stage of production from soil to milling, the Arias family has successfully transitioned from traditional farming to high-precision specialty coffee, consistently yielding cupping scores above 84 points on the SCAA scale.
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The result is a cup defined by structural balance and vibrant clarity. Whether it is a Red Catuai, Pacamara, or Gesha, Casa de Piedra SHB coffees are celebrated for their dense sweetness, often yielding notes of dark chocolate, blackberry jam, and toffee, underpinned by the bright, citric acidity typical of the Tarrazú terroir.

On our visit to the estate, the Arias family emphasized the importance of bridging historical legacy and modern coffee standards.
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