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We are so excited to be showcasing this honey lot Finca San Francisco in Tarrazu, Costa Rica this year.
This honey processed lot is beautifully sweet and bursting with flavours of ripe pear, white grape and hints of hazelnut. The acidity is mellow but lingering and is accompanied by a creamy mouthfeel – we recommend serving this without milk via V60 or Aeropress.
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. Coffee grown in this manner 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. This year’s harvest was made somewhat easier thanks to the consistent flowering across the farm last year which enabled picking to be completed within two weeks. However, unexpected rains when picking provided some challenges when getting the coffee to the ASOPROAAA processing centre. An extra 50 raised beds had to be installed this year to assist with the influx of cherries from growers across the region. Upon delivery at the centre, the Brix reading is taken again to ascertain how to process the cherries: washed, natural or honey. We managed to secure the honey processed lot this year – this coffee has had the skin of the cherry removed before drying.
We are usually able to dispatch orders received before midnight the next day – due to the current situation with Covid-19 please understand this may take up to 4-5 working days as we are now operating with a smaller team.
Local pickups take place from the Roastery on Tong Road, please note we are still operating social distancing so ring the doorbell when you arrive and we can pass your order through the door. Please note our shutter doors will be down for security and temperature reasons but we are always in Monday-Friday between 9 and 5pm. We are offering free shipping for orders above £20 🙂
Once you have placed your order, you will receive an email to confirm it is being processed and then another one to let you know when it has been dispatched.
We use the Royal Mail First Class service to post orders and have been notified they are experiencing delays of up to 7-10 working days – we promise it will be worth the wait but appreciate your patience during these crazy times!