Roasted at origin in Ecuador · U.S. fulfillment
PIEDRA NEGRACAFÉ DE ALTURA
Ecuadorian origin
Ecuador · roasted at origin

Coffee with altitude. Character you can taste.

Third-generation coffee makers bringing Ecuador's highland character to your daily ritual—fully washed, carefully selected and precision-roasted before it ever leaves home.

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100% Arabica High-altitude grown Fully washed
Piedra Negra Medium Roast whole bean coffee bag
Best sellerMedium
Roast$19.00 · 12 oz
50+ yearsFamily heritage
1,400 mHighland grown
At originRoasted in Ecuador
Fully washedClean, balanced cup
The collection

Three expressions of Ecuador.

Choose by taste, not jargon. Every bag starts with carefully selected Ecuadorian Arabica and a roast profile made to stay delicious across your favorite brewing methods.

Specialty selectionPiedra Negra Specialty Selection whole bean coffee bag

Specialty Selection

$25.00
Silky · sweet · refined

Our most selective expression: layered sweetness and an elegant finish for slow, intentional cups.

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Best sellerPiedra Negra Medium Roast whole bean coffee bag

Medium Roast

$19.00
Chocolate · caramel · balanced

A smooth, versatile everyday cup with a velvety body. Excellent for espresso, drip and French press.

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Bright profilePiedra Negra Light Roast whole bean coffee bag

Light Roast

$19.00
Citrus · sweet · lively

A clean, aromatic cup that highlights Ecuadorian brightness—especially expressive as pour-over or drip.

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Find your roast

What sounds good today?

Pick the flavor direction you enjoy. We'll point you to the best place to start.

Piedra Negra Medium Roast coffee
Your match

Medium Roast

Balanced chocolate and caramel notes with enough body for espresso and enough clarity for drip.

Notes: chocolate, caramelBest for: espresso, drip, French press
See Medium Roast
50+years of family coffee experience.
Our story

A rare origin, refined by experience.

Ecuador is one of coffee's most compelling undiscovered origins. Piedra Negra brings its highland character forward through exacting selection, precision roasting and complete quality control at origin.

HeritageThree generations shaped by a deep, practical knowledge of coffee.
2014Piedra Negra is founded to take Ecuadorian coffee beyond commodity and into a refined daily experience.
TodayEvery batch is roasted in Ecuador, then fulfilled in the United States for a reliable path to your cup.
From origin to cup

Quality lives in the details.

Not one dramatic claim—many disciplined decisions. These are the choices that build a clean, expressive and dependable cup.

01

Highland selection

100% Arabica chosen from Ecuador's high elevations, where slower maturation develops complexity and balance.

02

Fully washed

A clean process that protects clarity, sweetness and the distinctive character inside each bean.

03

Roasted at origin

Precision roasting in Ecuador keeps quality close to the source and gives every batch a consistent profile.

The brewing studio

Make every cup your own.

A few good measurements. A better daily ritual. Choose your brewer, set your dose, and follow the recipe one step at a time.

Clarity, one slow pour at a time.
Pour over

Clarity, one slow pour at a time.

A clean, paper-filtered cup. This recipe is a starting point for a Hario V60.

What you’ll need

V60, paper filter, kettle, grinder, scale and timer.

A coffee to start withLight Roast
GrindMedium-fine
Water temperature198–205°F / 92–96°C
Brew timeAbout 2:30
Coffee : water 1:16.7
10–30 g · check your dripper capacity
Water to add250 g≈ 250 mL · 8.5 US fl oz

Weigh coffee in grams, even when displaying water in US fluid ounces.

Your brew, step by step

  1. Rinse & warm

    Rinse the paper filter with hot water and discard the rinse. Place the brewer over your cup or server.

  2. Weigh & level

    Add 15 g coffee. Level the bed and zero your scale.

  3. Bloom for 30 seconds

    Start your timer. Pour enough of your measured water to wet all the grounds, then pause for 30 seconds.

  4. Pour slowly

    Pour in small circles until the total reaches 250 g. Avoid pouring directly onto the filter.

  5. Let it finish

    Let the coffee drain, aiming for about 2:30 total at the default size. Remove the dripper, swirl and enjoy.

Make the next cup better
  • Thin or weak? Try a slightly finer grind on your next brew.
  • Draining too slowly? Go a little coarser and keep the pour gentle.
  • Taste before changing the dose. The clock is a guide, not a finish line.
Recipe notes & sources

Adapted from the linked brewer or roaster guide; these are not roast-specific lab recipes.

Hario V60 guide ↗
A fuller cup. An unhurried morning.
French press

A fuller cup. An unhurried morning.

Immersion brewing with a generous body. Pour it all out after brewing to keep the cup consistent.

What you’ll need

French press, kettle, grinder, scale, spoon and timer.

A coffee to start withMedium Roast
GrindCoarse / breadcrumbs
Water temperature205°F / 96°C
Brew time4 minutes
Coffee : water 1:15.2
14–56 g · check your press capacity
Water to add425 g≈ 425 mL · 14.4 US fl oz

Weigh coffee in grams, even when displaying water in US fluid ounces.

Your brew, step by step

  1. Warm the press

    Rinse the press with hot water and discard the rinse. Place it on a stable surface.

  2. Add coffee & first water

    Add 28 g coarse coffee. Start your timer and add 225 g water, wetting all the grounds.

  3. Stir at 1:00

    Stir gently, then add the remaining water to reach 425 g total. Put the lid on without pressing.

  4. Press at 4:00

    Move the press off the scale. Lower the plunger slowly and gently. Do not force it.

  5. Pour & serve

    Decant the coffee into your cups or another carafe so it does not keep sitting on the grounds.

Make the next cup better
  • Too silty? Try a coarser grind and a slower, gentler plunge.
  • Too strong? Keep the grind the same and dilute the finished cup with a little hot water.
  • If the plunger resists, stop. Never force it; check your brewer’s instructions.
Recipe notes & sources

Adapted from the linked brewer or roaster guide; these are not roast-specific lab recipes.

Stumptown French press guide ↗

Default quantities are half of the source recipe: 28 g coffee and 425 g water.

Small brewer. A versatile daily cup.
AeroPress

Small brewer. A versatile daily cup.

An upright recipe for the AeroPress Original. A short steep and a gentle press, with no inversion.

What you’ll need

AeroPress Original, paper filter, sturdy mug, kettle, scale, stirrer and timer.

A coffee to start withMedium Roast
GrindFine filter / table salt
Water temperature205°F / 96°C
Brew timeAbout 1:45–2:00
Coffee : water 1:12.9
17 g · one AeroPress Original brew
Water to add220 g≈ 220 mL · 7.4 US fl oz

One upright brew. Keep this recipe fixed to avoid overfilling the AeroPress Original.

Your brew, step by step

  1. Fit the filter

    Rinse a paper filter, secure the cap, and stand the brewer upright on a sturdy mug. Discard the rinse.

  2. Weigh the coffee

    Add 17 g coffee and zero your scale. Keep the brewer upright for the whole recipe.

  3. Add water & stir

    Start your timer and add 220 g water in about 10 seconds. Stir to wet the grounds.

  4. Steep to 1:15

    Insert the plunger slightly to limit dripping. At 1:15, carefully lift it out and stir again.

  5. Press gently

    Reinsert the plunger and press gently, finishing around 1:45–2:00. Stop when you hear the hiss.

Make the next cup better
  • Too concentrated? Add a little hot water to the finished cup.
  • Pressing feels difficult? Stop and try a coarser grind next time. Never force the plunger.
  • Keep the brewer upright on a sturdy mug. Inverting it increases the risk of hot-water burns.
Recipe notes & sources

Adapted from the linked brewer or roaster guide; these are not roast-specific lab recipes.

Stumptown AeroPress guide ↗ AeroPress safety guidance ↗
A little precision. A concentrated cup.
Espresso

A little precision. A concentrated cup.

A balanced starting ratio for a double shot. Match the coffee dose to your basket, then dial in the grind.

What you’ll need

Espresso machine, suitable basket, grinder, tamper and a scale that fits your drip tray.

A coffee to start withMedium Roast
GrindFine / espresso
Water temperature199°F / 93°C
Brew time25–35 seconds
Coffee : espresso 1:2
14–22 g · use your basket’s rated dose
Espresso in the cup36 g

This ratio measures dry coffee to espresso output by weight, not water poured into the machine. Use the dose your basket is designed for.

Your brew, step by step

  1. Warm & prepare

    Heat the machine as its manual directs. Clean and dry the basket.

  2. Dose for your basket

    Weigh 18 g coffee into a basket designed for that dose. Distribute evenly.

  3. Tamp level

    Tamp evenly and lock in the portafilter. Set a cup on the scale and zero it.

  4. Brew by weight

    Start the pump and timer together. Stop at 36 g of espresso in the cup, aiming for 25–35 seconds.

  5. Taste & adjust

    Keep dose and yield steady while adjusting grind for the next shot. Let the machine release pressure as instructed before removing the portafilter.

Make the next cup better
  • Shot too fast? Grind a little finer, keeping dose and target yield unchanged.
  • Shot too slow? Grind a little coarser. Avoid changing several variables together.
  • Time from starting the pump. Use taste and yield alongside the clock, and follow your machine’s instructions.
Recipe notes & sources

Adapted from the linked brewer or roaster guide; these are not roast-specific lab recipes.

La Marzocco espresso guide ↗ La Marzocco brew ratios ↗
These are starting recipes. Taste, then change one variable at a time.

Water quantities are water added, not finished drink volume. For kitchen use, 1 g water ≈ 1 mL; 1 US fl oz = 29.57353 mL. A scale gives the most repeatable result.

Stay within your brewer’s capacity and leave the headroom its manual requires. More water does not mean proportionally more brewing time. Use a stable, heat-safe surface. Follow your brewer’s instructions and handle hot water carefully.

Your everyday coffee, discovered in Ecuador.

Start with our balanced Medium Roast or use the roast finder to meet your match.

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