Costa Rica - San Francisco Community - Natural - Espresso
Costa Rica - San Francisco Community - Natural - Espresso Costa Rica - San Francisco Community - Natural - Espresso Costa Rica - San Francisco Community - Natural - Espresso Costa Rica - San Francisco Community - Natural - Espresso Costa Rica - San Francisco Community - Natural - Espresso Costa Rica - San Francisco Community - Natural - Espresso
San Francisco Community is the first of our new season Costa Rican coffees - a natural process of the Catuai & Caturra varietals. SFC are a group of 40 small holder farmers working closely with the hugely successful coffee co-operative Coope Tarrazu R/L. It's a fantastic example of a well processed natural regional lot, which we are extremely proud of.


San Francisco Community is a great natural process coffee that is accessible / crowd-pleasing whilst also being interesting / complex. It has a rich muscavado like body, supported by layers of cherry and raspberry fruits, with a creamy consistency and a subtle citric acidity. It's not overly boozy or fermented as a natural, but more punchy and vibrant.

Tasting notes:


How you can brew this coffee:
Espresso, Cafetiere, Stove Top (Moka Pot), Aeropress and Drip Machine (Moccamaster, Wilfa Classic etc).

The farmers:

The San Francisco community is located in San Francisco de León Cortes. The community has grown from 12 producer families in 2014, to 40 producers in 2017. Each of these 40 producer families contributed to this lot of community coffee since the 2016/2017 harvest. The families cultivate Caturra and Catuaí varieties at altitudes ranging between 1700 to 1950masl in the district of Llano Bonito. The production capacity of the community has grown to 250 bags.

The people of this community are characterised by a passion for coffee and the desire to consistently produce a high quality, sustainable product. They are proud to be participants in the Coope Tarrazú Community Coffees program. Each of the producing families depend on coffee as a livelihood, and are committed to working together through all stages of the coffee process to ensure the coffee that is harvested is of excellent quality.

The Coop:

Coope Tarrazu RL was founded way back in 1960 and today count around 5000 members. The board of directors is still made up of farmers. During the last 15 years, the number of partners has increased by 50% and production by 70%. Its comprehensive partner service package includes credit, preferential price payment, technical assistance, measured support, etc.

In 2012, they successfully launched the ‘Café de Comunidades’ program (The communities program). The communities program has been running with Coope Tarrazu since 2012, and was designed to help promote the individual characteristics of the coffee in ‘micro-zones’ of the Tarrazu region. San Francisco is one of those communities that each year contribute to our line up of Costa Rican coffees.

The Coop sustainability focus:

Coffee pulp is converted into organic fertiliser, coffee trees are given to farmers to maintain crop health, and power for the office is generated from solar panels. The businesses that the coop also owns to maintain these activities – gas stations and supermarkets - also generates a reward to the cooperative members at the end of the year. 


Tarrazu is a region within the San Jose Province, located in the mid west of Costa Rica. It's the only region in Costa Rica where coffee production is actually growing.

The coffee in this region is one of the most recognised in Costa Rica and in the world and represents 40% of the national production. This production is between 1,200 and 1,900 meters above sea level, in ideal climate and soil conditions for cultivation. Most of the plantations are under shade, with different trees in the area.

Around 19,000 pickers come to the area during harvest time, of which 10,000 will pick for the coop. Young Costa Ricans don’t want to farm because they would like a constant source of income and picking is seasonal. However in the Tarrazu region it is all about coffee, and young people and women are more interested in coffee. The co-operative provides nurseries, agronomy support and training and a whole host of services.


Your coffee will be roasted within 5-10 days of purchase, with a shelf life of 6 weeks (optimum serving point of 10-36 days). We recommend letting this coffee rest for at least 12 days before using.
    • Farmers: San Francisco Community 
    • Varietal: Cataui & Caturra
    • Process: Natural
    • Elevation: 1200-1900 MASL
    • Weight: 250g / 1KG
    • Roast: Espresso
  • If you are interested in serving this coffee in your business, please get in touch on either or call us on 0131 656 9565