San Francisco was named after the grandfather of the current owner, Martin Gadea. The family grow other crops, but coffee is their main source of income. Over the past few years Martin has been learning to cup in order to better understand what buyers are looking for. For this particular lot, the cherries are pulped and fermented in wooden tanks for 15-22 hours and then delivered to a dry mill in a local town and dried on drying beds.
This washed caturra is characterised by a mandarin-like acidity, floral aromas and a tea-like finish similar to bergamot.
Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80+ points is considered specialty coffee.