COSTA RICA HAS BUILT AN INCREDIBLE REPUTATION FOR SPECIALTY COFFEE OVER THE LAST DECADE OR SO BECOMING INFAMOUS FOR ITS MICRO LOT PRODUCTION. IT IS ALSO QUICKLY BECOMING AN AMAZING LEADER ON ENVIRONMENTAL ISSUES TOO.

Traditionally, coffee from Costa Rica was bulked and sold – however the higher production costs made it impossible for the country to compete with neighbouring Nicaragua. Specialty coffee production has therefore become the focus. Finca San Francisco is a 12 hectare farm that has been owned by the Solis family since 1965 – Edgar, his wife Ligia and son Willian are the second generation to take over production here. Edgar is very passionate about issues of environmental responsibility and he is working towards organic production, much of what he does right now is in line with biodynamic farming principles – he champions intercropping and agroforestry by planting coffee trees with avocado, banana and citrus trees.

Perhaps more excitingly, Edgar’s son Willian has made quite a name for himself competing nationally in coffee competitions having dedicated his time to brewing the past four years. It is really encouraging to hear of younger interest in coffee and so nice to know Willian is planning to take over the farm when his dad retires.

Coffee grown on San Francisco tends to benefit from a slower maturation of cherries. Edgar and his team of 15 pickers religiously take the Brix reading of the cherries throughout the season to understand when is best to harvest them based on the sugar content. Processing has become streamlined thanks to the extra 50 raised beds that had to be installed last year to assist with the influx of cherries from neighbouring growers across the region. Upon delivery at the centre of ASOPROAAA (featured in the video), the Brix reading is taken again to ascertain how to process the cherries: washed, natural or honey. This year we have chosen this deliciously sweet syrupy honey processed lot.