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
Etiopia Uraga
Whole beanSingle origin
Flavor notesBlack teaMilk chocolateStrawberryLavender
Black tea and milk chocolate, topped with strawberry and a hint of lavender. An Ethiopian coffee that starts like tea and finishes floral.
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
The first sip tastes like black tea with a square of milk chocolate on the side. Then comes ripe strawberry, and at the finish a soft touch of lavender, like walking past a garden bed in bloom. To us, the fruit never shouts. The tea and chocolate keep it in balance.
Etiopia Uraga comes from small family farmers in the Guji area of southern Ethiopia. At the Uraga station, only fully ripe cherries are accepted. They are sealed in airless bags for about a day, then dried whole in the sun. Coffees processed this way often bring out bold fruity and floral notes, and in this cup they show up as strawberry and lavender.
We like it best as filter coffee, from a V60, an AeroPress or a regular drip machine, served black, since milk easily buries the lavender. If you usually reach for tea over coffee, start here.
Flavor profile
Straight from the bag label — the flavors and origin of this coffee.
Black tea
Milk chocolate
Strawberry
Lavender
RegionGuji
FarmUraga Washing Station
VarietyJARC
Altitude1 925 – 1 945 m a.s.l.
ProcessingAnaerobic Natural
FarmerA group of farmers
Cupping score87 / 100
The story of your coffee
Follow the bean from the farm all the way to your cup.
Step 1 of 6
Uraga Washing Station
The Uraga Washing Station in the Uraga area of the Guji zone in Ethiopia buys cherries from smallholder farmers in the surrounding area. The average farm here is smaller than one hectare, coffee grows alongside food crops, and the work is done by hand by farming families. The station accepts only fully ripe cherries and trains farmers in how to pick and transport them.
- Region
- Guji
- Farmer
- A group of farmers
Origin & profile
🇪🇹
Ethiopia
Guji (Uraga Washing Station)
A coffee from the Uraga Washing Station in the Uraga area of the Guji zone in southern Ethiopia. Coffees from Guji were once sold under the broader Sidamo name, and today Guji is a distinct, highly sought-after origin. JARC cherries ripen at 1,925–1,945 m a.s.l. and are brought to the station by smallholder farmers whose farms average less than one hectare. The station accepts only fully ripe fruit. The coffee is processed as an anaerobic natural — the cherries ferment for 18–24 hours in sealed bags without oxygen and then dry in the sun for 2–3 weeks.
- Variety
- 100% Arabica (JARC)
- Altitude
- 1,925–1,945 m a.s.l.
- Processing
- Anaerobic Natural (anaerobic fermentation, sun-dried)
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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