When roasted fuller, Antigua coffees are renowned for their rich chocolate aromatics and creamy, dense, almost ganache like mouthfeel. We’ve taken this approach with Bosques de San Francisco and a rich dusted cocoa note runs through the flavour profile from beginning to end. This is balanced by flavours of amaretto, dark forest fruit and rich caramel. The supporting orange citrus like acidity is soft and muted, allowing the boldness of flavour to take centre stage.

A tip for brewing this coffee for most enjoyment is to let the water temperature come off the boil to around 90 - 92 °C. Brewing at this lower temperature with a French press (and even lower with an aeropress) helps the luxurious chocolate aromas and supporting almond notes come to the fore. In a filter look for more of the caramel aromatics, along with the dark forest fruit notes and roasted coffee flavours.

Of course, this developed roast style lends itself perfectly to espresso. Again, if you can control the temperature of your machine brewing at a lower 90°C - 91°C brings out the best of Bosques de San Francisco. The following recipe is a suggested starting point based around the idea that darker roasts work well with a shorter, ever so slightly faster extraction than our other lighter single origins

Three vast volcanoes, Fuego, Agua, and Acetenango form a ring around the region and their shelter provides a cool and dry micro-climate perfect for coffee growing.

Bosques de San Francisco is one of the farms that blends with the old city, and is an offshoot of Filidelphia, a farm though to be one of the regions first. With such a central location in the region Bosques de San Francisco bears all the hallmarks of Antiguan coffee quality and represents the typical flavour profile perfectly.