When roasted darker, Antigua coffees express deep cocoa aromatics and a dense, almost ganache-like body. In Bosques de San Francisco, this indulgent base is balanced by notes of amaretto, dark forest fruits, and a decadent caramel finish. 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:

Fully washed and sun-dried, this lot reflects the balance and structure typical of Antigua’s terroir. The process preserves clarity while supporting the chocolate-driven sweetness that develops during a longer, slower roast.