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San Francisco, Costa Rica

San Francisco, Costa Rica

Edgar Fallas Solis’ natural is remarkably juicy, reminiscent of ripe plum.
Regular price £13.00
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Character

Juicy, rich brown sugar and stone fruits.

Brewing

Filter and espresso.

Resting

Before brewing, rest beans for a minimum of 7 days for filter and 14 days for espresso.

Volume
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Three years of partnership.

We have worked with Edgar’s San Francisco varieties for the past three years, enjoying both his washed and natural coffees. This latest natural lot is the most refined yet, and each year we enjoy its unique complexity.

Edgar’s approach to sustainable farming inspires us, and protecting the environment is important to him. He is aware of the impact of climate change and the necessity to adapt his practices. Using 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 Producer

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. 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 Catimor varieties have been added. The family get their seedlings from the national coffee research centre, ICAFE. The farm is split into parcels, positioned from 1,400 to 2,000masl, with the coffees for the micro-lots grown at 1,800+ masl.

The content of the sugar in the cherries is monitored by the family using a Brix meter and cherries are harvested only when they reach the optimum range of sugar content. The dry milling is done on site and bags leave the warehouse only when ready for export.

  • Production Data

    Produced by Edgar Fallas Solis
    Region - San Francisco District
    Grown at 1750 masl
    Varietal - Caturra & Catuai
    Harvest - March 2022
    Process - Natural

  • Natural Process

    Natural coffees (also referred to as sun-dried or dry-processed coffees) are dried in the fruit that surrounded them when they grew. With the natural process, after the cherry has been picked it is laid out on patios or drying tables.

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