Spojka roastery & Sedmitchka coffee roasters collaboration

ONE COFFEE TO RULE THEM ALL

As you probably already know, coffee has a wide range of flavor profiles, which are influenced by multiple factors such as origin, variety, processing, microclimate, and many others.

This project was created so that you could taste the differences in different roasting approaches and styles.

Different roasting styles affect the resulting flavor in the cup more than you might think.

Are you ready to get to explore?

In the package you will find two 100g packs of the same coffee roasted by two roasters. One is roasted by Ondrej from Sedmitchka coffee roasters and the coffee in other pack is roasted by Viktor from Spojka roastery.

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Finca Casa de Piedra is one of two farms operated by Cafe Directo, a family business founded in 2013 by a team father and daughter Gerardo and Jennifer Arias . The farm is dedicated to producing, processing and marketing the best Costa Rican Tarrazú coffees in harmony with the environment. Directo's vision is to contribute to the development of society through fair and ethical trade.

Its founders have over thirty years of experience in producing and processing specialty microlots, including natural, yellow, red and black honey, through anaerobic, semi-washed and fully washed processes.

The farm's unique conditions – particularly its microclimate and soil type, as well as its altitude of up to 1,800m above sea level – allow a wide range of varieties to flourish, including Catuai, pacamara and gesha.

Processing

All the details of Finca Casa de Piedra's anaerobic process are a closely guarded family secret, but here's what we do know:

- Cherry selection is paramount, Brix (sugar content) is measured to ensure that the cherries are harvested at the optimal time.

- Cherries are pre-dried on terraces for 48 hours before fermentation

- Extended fermentation of cherries takes place in plastic tanks without valves.

- Temperature is controlled throughout the fermentation process and Brix is ​​monitored, as is the aroma and appearance of the pulp.

- After fermentation, the cherries are dried on African beds for an average of 30 days.