250g/ bag


  • OriginCOSTA RICA
  • RegionSan Jerónimo de Naranjo
  • Producer Eduardo Pacheco
  • Score 86
  • Type Arabica
  • Varietals Catuai
  • ProcessingFully Washed
  • Altitude: 1200 MASL
  • PrepGood Hard Bean


Flavor Profile Summary Juicy, cherry, nectarine, peach, dark chocolate

Brewing Recipe

  • Grind size: Course grounds (30 click CMD)
  • Dose: 15g Water: 250g  Temp(93C)
    • 0.00 Pour 40g of water
    • 0.30 pour another 70g slowly
    • 1.00 pour 70g
    • 1.30 pour 70 g

2.30 mins  TBT



Hacienda Pilas is located in the Costa Rica’s West Valley in the Naranjo area with its rich volcanic soils and an altitude of 1000 to 1200 metres. West Valley is known for its high-quality coffee, helped its climate and distinct dry and wet seasons.Owned and managed by Eduardo Gurdian Pacheco, a passionate and experienced coffee agronomist with extensive experience in Costa Rica and Sumatra. Eduardo’s family have generations of coffee growing experience in Costa Rica, something that shows in the quality of the estate’s coffee. The attention to detail on the estate is eye-opening especially as climate change begins to make an impact. Rains are not as predictable which means different varietals are being tried and trees that struggle are removed and replaced. Eduardo has brought in bees to help with pollination and even they are looked after carefully. [“they are my little workers, part of the family”] Even the plants that are grown to halt erosion have suffered, Eduardo has found another type that is hardier, faster growing and can be used for animal feed.

Costa Rican Hacienda Pilas -Washed


    • Origin ETHIOPIA
    • Region Gedeyo Zone , SNNPR Region
    • Producer Selected local farms, processed at Bojiie wet mill
    • Packing 60 kg GrainPro
    • Harvest November - January
    • Type arabica
    • Varietals Heirloom [Known locally as 74/1/10]
    • Processing Fully washed
    • Altitude 1800-2200 MASL
  • Kochere Farms


    Our Kochere Natural Grade 1 comes from selected farmers in the Kocher, Werda, Beloya and  Kebele areas in the Gerdeyo Zone. The loamy soil is rich in nitrogen and slightly acidic helped  high humidity  and an annual rainfall of 1190 – 1500 mm. The coffee is processed at a dry mill in an area known as Bojiie. It’s owner, Israel Degfa has built a dedicated, enclosed greenhouse like structure so the drying coffee is protected from rain, smoke or other odours. 


    Our sister company in Ethiopia has worked closely with the farmers and Israel to help build quality and recognition for their coffees. They have also distributed over a million coffee trees from a nursery known for the quality for their varietals.