Everyone loves San Francisco!! - and there's also a hilly town in the US with the same name too apparently. Easily in our top five most popular coffees ever and the third time we've taken it in the last four years. It's impressively similar to previous years. It's rare to find coffee that has such a fruity hit whilst being so elegant and well-balanced with an utterly dreamy, smooth and long finish that reminds us of Galaxy chocolate.
In espresso, this will blow your mind. Yes, it's fruity - but the acidity is balanced by the chocolate notes and it's an extremely addictive combo. Brewed? - think clean and classy, delicate yet complex and distinctive. Just try it, you'll love it.
Origin: San Francisco, Cordillera Central.
Varietals: Caturra and Catuai
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
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Want to know more about this coffee? Read on......
San Francisco is the name of one district in the ‘Cordillera Central’ also called ‘La Zona de los Santos’ but this is also the name of the farm from Edgar Fallas Solis, his wife Ligia and their son Willian. The family owns 10-12 hectares, intercropped with avocados, citrus and banana trees. This micro lot was grown at 1,800 + masl.
Edgar is the second generation working on this 55-year-old farm originally planted with Caturra with now the addition of Catuai and Catimore. They get seedlings from the national research center Icafe. A lot of biodynamic technics are used in the farm (use of garlic, chili, intercropping, etc.). He’s really aware of climate change and of the necessity of adapting his farming.
At the peak of the season, 15 people are working with the family to harvest all the cherries. Willian, the son, took brewing classes for 4 years and is now competing and won a national championship. He knows a lot about the coffee supply chain and quality and will take over the farm when his dad retires.
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