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San Francisco

San Francisco

Welcoming back Edgar, a trusted partner for over four years, with another exceptional, juicy lot: cherry sweetness & dark chocolate.

£15.00
£15.00
Sale Sold out

Character

We taste cherry and dark chocolate.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
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Family run farm.

San Francisco, a district in the Cordillera Central, shares its name with a 55-year-old family farm owned by Edgar Fallas Solis, his wife Ligia, and their son Willian. Edgar, the second generation to manage the farm, will pass it on to Willian in the future.

The family cultivates 10–12 hectares of coffee intercropped with avocados, citrus, and bananas. Originally growing Caturra coffee, they have since expanded to include Catuai and Catimor varieties, sourcing their seedlings from the national coffee research centre, ICAFE.

Environmental stewardship is a priority for Edgar, who adopts biodynamic practices, intercropping, and natural pest deterrents like garlic and chili.

The Producer

Edgar and his family are members of the Asoproaaa Coop, which supports over 1,000 members, including 300 coffee producers.

The cooperative provides financial and commercial assistance, such as access to credit and a housing program that has built more than 1,400 homes for those most in need in the community.

Using a Brix meter, the family monitors cherry sugar content to ensure optimal harvesting.

Upon delivery to Asoproaaa, cherries undergo Brix measurements to determine the optimal processing method. Drying is carried out on patios and raised African beds, with an additional 50 tables acquired in 2020 specifically for honey-processed coffees. The process is complete when the coffee reaches a stable 10.5% moisture content.

  • Production Data

    Produced by Edgar Fallas Solis
    Region - San Francisco district
    Grown at 1750 masl
    Varietal - Caturra & Catuai
    Harvest - March 2024
    Process - Natural

  • Natural

    Ripe cherries are dried whole commonly on patio’s, drying beds or even the bare earth allowing the bean to ferment naturally encased by its fruit.

    The cherries are turned regularly to reduce the risk of defects and ensure even drying.

    Once the cherries resemble raisins and the target parameters are met the coffee is hulled and sorted in the dry mill.

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