Costa Rica Casa De Piedra Washed
Summary
Costa Rica Casa de Piedra is a washed single-origin coffee from the Tarrazú region of Costa Rica, produced by Gerardo and Jennifer Arias. Grown at 1,600 metres from the Red Catuai variety, it offers a silky-bodied espresso with sweet vanilla, crisp apple, and juicy cherry notes, delivering a balanced and sophisticated cup.
Espresso
- Coffee in
- 14 g
- Coffee out
- 35 g
- Time
- 20 s
- 1.Weigh freshly ground coffee (e.g., 14g)
- 2.Pour the coffee into a dry and clean portafilter, distribute evenly, and tamp
- 3.Always purge hot water from the group head before and after extraction, attach the lever, and start extraction
- 4.Let the resulting extraction in the cup run onto the scale; with 14g coffee and a 1:2.5 brew ratio, the yield should be 35g in 20-25 seconds
If the espresso extracts too quickly, grind finer; if too slowly, grind coarser.
Moka pot
Grind: slightly coarser than espresso
- 1.Pour pre-heated water into the bottom chamber just below the safety valve
- 2.Fill the filter basket to the top with freshly ground coffee; do not tamp
- 3.Assemble all parts and place on heat
- 4.When you hear a gentle gurgling, the coffee is ready
- 5.Cool the bottom chamber to stop extraction
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Espresso
- Decaffeinated
- No
- Producer
- Gerardo and Jennifer Arias
- Altitude
- 1600 m.a.s.l
- Variety
- Red Catuai
- Notes
- Vanilla, Cherry, Apple
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The roaster
Goriffee is a specialty coffee roaster in Bratislava, Slovakia, with roots in Rwanda—co-founder Erik first fell for coffee there as a volunteer, and the name f…
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