'San Francisco' is a 12 hectare farm in the mountainous central region of Costa Rica. 

Working with the ASOPROAAA co-operative, owners Edgar, Ligia and their son Willian have produced three fantastic micro-lots this year. 

This coffee is the pick of the bunch, a very special naturally processed lot.

Our tasting notes: Apricot jam and fresh hazelnut. Fruity, sweet and balanced with a long finish

Producer: Edgar Fallas Solishis
Region: Los Santos, San Jose Province
Altitude: 1800 MASL
Varietal: Caturra, Catuai
Harvest: January - March
Process: Natural 

 

San Francisco is the name of Edgar Fallas Solishis' small holding; located in the mountainous central region of Costa Rica. 

Edgar, Ligia and their son Willian farm across 12 hectares, where they intercrop the coffee with avocados, citrus and banana trees. The land at San Francisco is split into a few parcels and the different growing areas are spread over a range of altitudes, from 1400 to 1800 metres above sea level. The coffee that Edgar uses in this naturally processed micro-lot was all produced at the top of the farmland, 1800 metres and above.

We have sourced this coffee through ASOPROAAA, a local co-operative who specialise in processing high quality lots of coffee in the Tarruza region. The quality from Edgar’s farm this year was so good the co-op took his entire crop! There were three lots available; a washed, a honey and a natural - the naturally processed lot was extra-special and we're thrilled to share it with you!