Franciny Vargas brings us a sweet, creamy lot accentuated with an orange & praline finish.

Franciny is a passionate and joyful coffee producer with innovative practices and a strong desire to preserve her family legacy.

Franciny runs the mill at San Marcos, one of the oldest mills in the region. Nowdays thanks to her progessive approach, the farm has evolved into producing almost entirely specialty grade lots.

We’re enjoying the rich and creamy qualities this coffee has to offer.


Producers Notes

Being part of the pioneers of micro-milling in the region, the family provides support to their neighbours from providing them with wet-mill support to dry-mill services. In 2020, her son, Facundo joined as a Care Facilitator, leading a learning group for 20 women in the region. Her daughter, Ivonne also joined the training group as she wished to improve her knowledge in coffee to support the family business.

San Marcos is part of the Bean Voyage program, a feminist, non-profit organization working with women coffee producers with the objective of eradicating gender gap in farming communities. They have created women-only discussion groups to strengthen the women producers confidence and create a safe space for them to share their experience and support each other. They have created communities like this in many areas in Costa Rica.

A huge part of the curriculum is focused on preserving biodiversity and the environment in general to tackle climate change and to produce more in education with the endemic ecosystems. On average, smallholder farming families see a 300% increase in farm income from farm-related activities after joining Bean Voyage, due to better quality coffees and better market chains.

Production Data







Franciny Vargas

San Marcos, Tarrazu



Feburary 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 ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 21 days before espresso brewing or at least 7 days for filter brewing.