San Fransisco (250g)
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 Catimore varieties have been added – the family get their seedlings from ICAFE, the national coffee research centre. The farm is split into parcels, positioned from 1,400 to 2,000masl, with the coffees for the microlots grown at 1,800+ masl.
Protecting the environment is important to Edgar – he is aware of the potential impact of climate change and the necessity to adapt his practices. He uses biodynamic techniques – intercropping, and the use of garlic and chilli to deter pests – and he plans to increase the ratio of organic to chemical fertilization from its present 50:50 to 75:25.
The content of the sugar in the cherries is monitored by the family using a Brix meter. When the meter reads between 21 and 28 (depending on the variety), the cherries are harvested. At the peak of the season, 15 people work with the family to harvest the coffee.
Whole beans, Ground for espresso machine, Ground for stovetop/moka pot, Ground for filter coffee, Ground for French press & cold brew