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Pablo Jose Ferrigno Figueroa's roots were in coffee: his grandfather came from Italy and had established several farms alongside a coffee exporting business. His father also had a farm. Pablo had cultivated an interest in coffee from an early age and had worked on his family’s farms for years as a young adult. However, all of the family’s experience was with low grown coffee in Guatemala’s warm coastal areas. Speciality coffee required a different climate, not to mention a different approach!
The only question was where to begin this new endeavour. Being a young entrepreneur and something of a maverick, Pablo opted for Alta Verapaz – a region that despite its wet cool climate gathered together all the growing conditions he was looking for. He found a medium sized plot of land for sale in the town of Tactic - not at all a common place for coffee production due to its unusually cold weather. Many friends and family (not to mention other coffee farmers) were skeptical about the location and his plans, and Pablo knew that the road ahead would be difficult. Nonetheless, on October 15th 1991, he carried a bag of coffee seeds to the area in order to start his nursery and, in that moment, Finca Santa Sofia was born. Pablo named the farm for his first daughter, who was born in the same year.
Even today, Santa Sofia is the only coffee farm in the immediate micro-region and produces one of the best coffees in the region. Today the farm produces Caturra, Catuai, Typica and Catimor with a total annual production of some 500 bags per year, 100% of which is sold as speciality coffee.
This coffee drinks like a guilty little pleasure. It's just you, a bottle of Willamette Valley Pinot, some Coudforest Chocolate, and season one of Battlestar Galactica for the third time. You have on bunny slippers.
Light roasted for drip and press.
Small orders ship in one business day, large orders ship in 2 business days.
If your delivery address is within 2 miles of NW Portland, input the discount code "LOCAL" at checkout for a small discount.
We are happy to grind your coffee for you; please include all details for your order in order notes. We will contact you shortly after you check out if we have any questions.
We serve this coffee as both espresso and drip in our shops. We use 20g ground espresso to produce 33g brewed espresso in 28 to 30 seconds. If you don't have a scale and the espresso is between 7 and 14 days old, just aim for a volume a little over 1.5 ounces for a double. Please note this coffee is delicious as straight espresso but can get lost in milk; if you prefer a stronger espresso for milk drinks we recommend using the Blendo Stupendo. Of course, feel free to experiment with the parameters to find your perfect coffee. If our parameters make the espresso tastes sour or bitter to you, just increase your brewed amount a few grams up if it's sour or a few grams down if it's bitter. For our drip coffee, the parameters vary a little because we use a refractometer to control strength at 1.35% TDS, but if you don't have a refractometer just use about 12 grams of coffee for every 8 ounce of water. Please contact us with any brewing related questions!
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