San Francisco, Costa Rica

36.00 лв. Sale Save
Good for Еспресо and Филтър
Weight: 250 g

TASTING NOTES

Juicy, rich brown sugar and stone fruits.

VARIETY

Caturra & Catuai

METHOD

Natural

ORIGIN

San Francisco District

ALTITUDE

1750 М

PRODUCER

Edgar Fallas Solis

ABOUT THE COFFEE

Edgar Fallas Solis’ natural is remarkably juicy, reminiscent of ripe plum.
Three years of partnership.
Obadiah have worked with Edgar’s San Francisco varieties for the past three years, enjoying both his washed and natural coffees. This latest natural lot is the most refined yet, and each year they enjoy its unique complexity.

Edgar’s approach to sustainable farming inspires Obadiah, and protecting the environment is important to him. He is aware of the impact of climate change and the necessity to adapt his practices. Using biodynamic techniques, intercropping, and the use of garlic and chilli to deter pests, and he plans to increase the ratio of organic to chemical fertilisation from its present 50:50 to 75:25.
The Producer
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 Catimor varieties have been added. The family get their seedlings from the national coffee research centre, ICAFE. The farm is split into parcels, positioned from 1,400 to 2,000masl, with the coffees for the micro-lots grown at 1,800+ masl.

The content of the sugar in the cherries is monitored by the family using a Brix meter and cherries are harvested only when they reach the optimum range of sugar content. The dry milling is done on site and bags leave the warehouse only when ready for export.

ABOUT Obadiah

Obadiah са наши гости за отново. Обожаваме опаковката им, а съдържанието не разочарова също.
След като се преместват от Австралия в Шотландия през 2017 г., Сам и Алис Янг създават пекарната за спешълти кафе Obadiah в Единбург. Преди да пристигне от Пърт, Сам е пекар в Seven Seeds, една от емблематичните спешълти кафе пекарни в Австралия, които са основоположници на кафе културата там. Obadiah е библейско теофорично име, което означава „слуга на Бога“ и Сам обяснява, че първоначално е избрано като име за групата, която иска да основе. За съжаление тази група така и не се реализира, но името се запечата в съзнанието му. До момента, в който попада в Единбург и получава възможността да отвори pop up кафене за пет месеца и успява да набере клиентела, която цени високо кафетата, които предлага. Вследствие на този успех, решава да се установи там и да създаде своя собствена пекарна.

OUR COFFEE SELECTION
With Drekka, we embark on the adventure of roasting specialty coffee with a lot of enthusiasm and desire. As always, we will be uncompromising with selection and quality. #88pointsandabove

Taf Coffee, Athens, is the constant roster we have been working with for over five years. They are always present in our selection.

Every month we present one or more guest roasters because we believe that one should constantly try new coffees and roasting profiles from the best roasters in Europe.