Costa Rica Casa de Piedra
A bold coffee with notes of mango, salted caramel, port wine, and orange.
MangoOrangePort wine
Currently unavailableSize: 250 g
11,90 €10,00 € excl. VAT
Our Coffee
Costa Rica Paraiso
Whole beanSingle origin
Flavor notesCocoa beansCherryPlumOrange
Tastes like cherries rolled in cocoa, with plum and a bright lift of orange. Sweet and silky, for espresso or filter.
Size
Grind
Whole bean (unground) — freshness stays in the bean. Or we’ll grind it for your brew method (+1 €).
In stock
11,90 €incl. VAT · 10,00 € excl. VAT (19%)
1
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About this product
It's sweet from the very first sip. Cocoa meets cherry and plum, and a touch of orange keeps it bright, so the coffee doesn't feel heavy. It's smooth and gentle in the mouth and drinks more like a fruit dessert.
On the Alvarado family farm, high in the mountains below Chirripó, Costa Rica's tallest peak, the ripe coffee fruit is dried whole, pulp and all. The beans dry wrapped in sweet fruit, which is part of why the cup tastes so fruity and sweet.
Reach for Costa Rica Paraiso if you love a coffee with cocoa notes but want some fruit in it too. As espresso, we find the cocoa and cherry shine, while filter gives the plum and orange more room. Try it with a slice of walnut or poppy seed roll, or on its own after dinner instead of dessert.
Flavor profile
Straight from the bag label — the flavors and origin of this coffee.
Cocoa beans
Cherry
Plum
Orange
RegionPérez Zeledón
FarmFinca Vista Paraiso
VarietyCatigua
Altitude1 700 m a.s.l.
ProcessingNatural
FarmerAlvarado Family
Cupping score87 / 100
The story of your coffee
Follow the bean from the farm all the way to your cup.
Step 1 of 6
Finca Vista Paraiso
Finca Vista Paraiso in the Pérez Zeledón region is run by the Alvarado Fonseca family, who have processed their coffee at their own Corazón de Jesús micromill since 2015. The family calls the farm their biggest project: on 22 hectares of virgin land they grow more than 15 varieties in the shade of native trees and farm regeneratively. In 2025, the farm won the washed category at Costa Rica’s Cup of Excellence (with a different coffee than this one).
- Region
- Pérez Zeledón
- Farmer
- Alvarado Family
Origin & profile
🇨🇷
Costa Rica
Pérez Zeledón (Finca Vista Paraiso)
Finca Vista Paraiso lies in the Pérez Zeledón region of southern Costa Rica, beneath Chirripó, the country's highest peak. The Alvarado Fonseca family grows the coffee here and processes it at their own Corazón de Jesús micromill. The farm covers 22 hectares, with coffee plants growing in the shade of native trees. This coffee is grown at 1,700 m a.s.l., in the highest reaches of the region. It is Catigua, a variety less common in Costa Rica, bred in Brazil by crossing Catuaí with the Timor Hybrid. It ripens late, so the cherries build up more sugars. The coffee is processed using the natural method — whole ripe cherries are dried on raised beds and then rest for about two months before hulling.
- Variety
- 100% Arabica (Catigua)
- Altitude
- 1,700 m a.s.l.
- Processing
- Natural (dried on raised beds)
Best for
FilterEspresso
Which grind size?
Grind size determines how quickly water passes through the coffee and how much flavor it pulls out. Grind too fine and the coffee turns bitter (over-extracted); too coarse and the cup ends up watery and sour (under-extracted) — the right grind size is the foundation of a balanced flavor.
Want it ground? We will grind your coffee for your brew method when you order — +1 €
Fine
Espresso / espresso & bean-to-cup machines
A fine grind with a texture somewhere between fine sand and flour. The dense puck of ground coffee resists the water, so under 9 bars of pressure a concentrated, rich flavor with crema is pulled in just a few seconds.
A fine grind and ~9 bars of pressure — a concentrated, rich flavor with thick crema in 25–30 seconds. A bean-to-cup machine doses itself.
Browse coffee machinesMedium-fine
Moka pot
A touch coarser than espresso, roughly like fine crystal salt. The lower steam pressure in a moka pot calls for a slightly more permeable grind — otherwise the coffee would overheat and turn bitter.
About 15–17 g for a 3-cup pot — fill the basket loosely to the rim (don't tamp), water up to the valve
Bialetti moka potMedium
Filter / V60 / drip brewer
A medium grind like table salt or sand. The water flows through by gravity alone, so it needs enough time and flow — this method really lets the clean, aromatic flavor of single origin coffees shine.
15 g of coffee per 250 ml of water (1 cup, 1:16 ratio), water at 92–96 °C
Hario V60Coarse
French press
A coarse grind like sea salt or breadcrumbs. The coffee steeps directly in the water for a long time, so the coarser particles keep it from over-steeping and the metal mesh holds them back when you press, leaving your cup clean.
30 g of coffee per 500 ml of water (2 cups) — steep for 4 minutes, then press the plunger down slowly
French pressMedium-fine
AeroPress
A versatile method — for a short steep, reach for a medium to medium-fine grind. Hand pressure and a paper filter give you a clean cup with no sediment, and it handles a wide range of recipes.
15 g of coffee per 220 ml of water (1 cup) — steep for about 1–1.5 minutes and press for 30 seconds
AeroPressExtra coarse
Cold brew
The coarsest grind of all, like cracked peppercorns. Cold water extracts slowly over many hours, so the coarse particles keep the brew from turning bitter and give you a smooth, naturally sweet drink with low acidity.
80 g of coffee per 1 liter of cold water (made in a batch) — steep for 12–18 hours in the fridge, then strain
Cold BrewerWhole bean coffee holds on to its aroma and flavor far longer than ground coffee, because grinding dramatically increases the surface area exposed to air and the volatile compounds start escaping within minutes — that's why we grind just before brewing.
Goes well with it
Brew it in a Nivona bean-to-cup machineFreshly ground before every cup — espresso and milk drinks alikeEspresso cupsThe perfect way to serve it at homeCoffee & tea gift setsCoffee and tea in one package — the perfect giftLearn to brew it like a baristaCourses at our roastery — basic, latte art, and pro
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