A soft lime acidity and brown sugar notes in this bright coffee from Edgar Fallas Solis.

San Francisco is the name of a district in the Cordillera Central, also called La Zona de Los Santos, but it is also the name of the farm owned and run by Edgar Fallas Solis, his wife Ligia and their son Willian.

This is the second year in a row we have worked with Edgar's coffee. Last year we enjoyed the natural process, this year we're enjoying the washed.

Edgar's coffees are a joy to work with, this washed lot in particular is unique in character with its soft citrus acidity and rich sweetness.


Producers Notes

Edgar is the second generation of his family to work on this 55-year-old farm and Willian, his son, will take over when he retires. The family owns 10-12 hectares of coffee, intercropped with avocados, citrus and banana trees.

The original coffee variety grown was Caturra, but Catuai and Catimore varieties have been added – the family get their seedlings from ICAFE, the national coffee research centre. The farm is split into parcels, positioned from 1,400 to 2,000masl, with the coffees for the microlots grown at 1,800+ masl. Protecting the environment is important to Edgar – he is aware of the potential impact of climate change and the necessity to adapt his practices. He uses biodynamic techniques – intercropping, and the use of garlic and chilli to deter pests – and he plans to increase the ratio of organic to chemical fertilisation from its present 50:50 to 75:25.

The content of the sugar in the cherries is monitored by the family using a Brix meter. When the meter reads between 21 and 28 (depending on the variety), the cherries are harvested. At the peak of the season, 15 people work with the family to harvest the coffee. Edgar and his family are members of Asoproaaa Coop, which counts more than 1,000 members, of which 300 are coffee producers. It offers financial and commercial help to members, distributing $1 million for coffee, $1 million for citruses, $1 million for cattle and $1 million for all entrepreneurship projects (which can be linked to coffee), as well as providing producers with access to credit. The association also runs a housing programme, with over 1,400 houses built for those most in need in the community.

Once the cherries have been delivered, Brix measurements are taken to help the team to make a decision on the process to apply. Patios and African (raised) beds are used. In 2020 they bought an extra 50 tables for honeys. The drying stops when the coffee reaches a stable 10.5% moisture content. The lower grades are separated off after green sorting and are roasted and packaged on site to be sold to the local market. The dry milling is done on site and bags leave the warehouse only when ready for export.

Production Data







Edgar Fallas Solis

Cordillera Central

1750 masl

Caturra & Catuai

January 2021


Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend keeping your coffee sealed in it's bag for a minimum of 21 days before espresso brewing or at least 7 days for filter brewing.