Coffee Circle La Piedra Coffee
La Piedra is a sweet, fruity microlot from the mountains of Honduras – round, balanced, and full of warmth.
€59.60/kg incl. VAT Delivery 1 to 3 days in 🇩🇪. Free shipping for orders over € 39.
Fresh From the Oven
A slice of Grandma’s fruit crumble and a warm, leisurely afternoon: La Piedra turns every coffee break into a little slice of summer – sweet, cosy and simply lovely. This creamy microlot from the highlands of Honduras combines a caramel-like sweetness with notes of red grapes to create a well-balanced, washed filter coffee that remains intriguing right down to the very last sip.
A Microlot with Family Roots
La Piedra Farm, which gave this special Arabica its name, is situated in the small village of El Zanate in the Lempira mountain region of Honduras. It is here, at an altitude of 1,900 metres and surrounded by a tropical savannah climate, that Marisa Dilcia Vásquez grows her coffee. Marisa has only recently started working as a producer herself, but coffee has been part of her family’s history for generations. She forged her own path when she took over a plot of land from her husband and grew her very first microlot there.
The coffee impressed Café Raga, a collective of producers and coffee experts from the region. Together with Rony Gámez, Marisa has been working ever since to continuously improve both quality and production volume. Her long-term goal is to make La Piedra a benchmark for high-quality coffee in the region.
Time and Care for a Special Washed Arabica
At La Piedra, the harvest begins between January and March, as soon as the Pacas variety coffee cherries have reached full ripeness. Before processing, the cherries are sorted in a water bath – this allows less dense cherries to be weeded out.
The cherries are then pulped and fermented for 36 hours under controlled conditions. During this process, Marisa pays particular attention to water quality, the cleanliness of the cherries and the precise fermentation time. After washing, the coffee is dried for around 20 days on raised drying beds.
The result is a complex, well-balanced coffee with a caramel-like sweetness and subtle fruitiness, which comes across as clear and creamy in your cup.
Tips for Preparation
This Honduran single-origin coffee really comes into its own when brewed using the pour-over method, for example with the Hario V60. Its complex nuances also come through beautifully when brewed with the AeroPress. Whether fresh from the filter or as a cold brew, Marisa’s Arabica, with its perfect balance between sweetness and liveliness, is perfect for relaxing moments on warm days.
A microlot with a rich history and even more character – sweet, fruity and wonderfully smooth, La Piedra brings a cosy feel to your coffee break.
Freshly and Gently Roasted Every Day
In our Berlin roastery, craftsmanship merges with state-of-the-art technology. Our master roasters create precise roasting profiles that bring out the unique character of each bean using a gentle drum roasting process.
Every week, all coffees are subjected to a quality control – in a professional process called cupping. We assess taste and aroma according to international standards. So you can be sure: Every cup contains uncompromising quality – hand-picked and checked by experts.
More about our roastery
Suitable Coffees for La Piedra Coffee
What makes us so special?
Traded directly
Freshly roasted every day in Berlin
We invest €1 per kg of coffee in the growing regions
