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
Cuba Sierra Maestra
Whole beanSingle origin
Flavor notesBittersweet chocolateCocoaNutsSweet tobacco
A full-bodied coffee with notes of nuts, sweet tobacco, dark chocolate, and cocoa.
Size
Grind
Whole bean (unground) — freshness stays in the bean. Or we’ll grind it for your brew method (+1 €).
Currently unavailable
11,90 €incl. VAT · 10,00 € excl. VAT (19%)
1
✕ Currently sold out — get in touch and we’ll gladly suggest an alternative
✓ Free in-store pickup in Banská Bystrica
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About this product
Cuba Sierra Maestra offers a deeper, darker, earthy profile with a pleasantly full body. It is the perfect choice for lovers of more traditional flavors with a tobacco, cocoa, and chocolate character.
Flavor profile
Straight from the bag label — the flavors and origin of this coffee.
Nuts
Sweet tobacco
Bittersweet chocolate
Cocoa
RegionSierra Maestra
Altitude200 – 700 m a.s.l.
ProcessingWashed
The story of your coffee
Follow the bean from the farm all the way to your cup.
Step 1 of 5
Sierra Maestra
Coffee has been grown in the Sierra Maestra mountains of southeastern Cuba since the 18th century — the plantations were founded by French growers who fled Haiti. To this day the cherries are picked by hand and processed by the washed method (lavado); Cuban production is small these days, which makes it all the more precious.
- Region
- Sierra Maestra
Origin & profile
🇨🇺
Cuba
Sierra Maestra
A rare Cuban Arabica from the Sierra Maestra mountains in the island's southeast, where coffee has been grown since the 18th century — the plantations were first established by French growers who fled Haiti in the late 1700s. The beans ripen at around 200–700 m a.s.l. in soil rich in copper and manganese, sheltered by mountain forests; the Typica variety has traditionally been grown in the area. The cherries are hand-picked and processed using the washed method (lavado); Cuban production is small these days, which makes this coffee all the more precious.
- Variety
- 100% Arabica (typically Typica)
- Altitude
- 200 – 700 m a.s.l.
- Processing
- Washed (lavado)
- Roast
- Medium to dark
Best for
EspressoMoka pot
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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