Franks Coffee ♡

The AeroPress Go will make a delicious, quick and consistent coffee, no matter where you are. Whether you own the original version or not, the AeroPress Go is more compact and even lighter, to be the ideal portable brewing device.The AeroPress Go portable coffee maker includes all your equipment in ...

The Latest Aerobie AeroPress has become a brewing device known world wide for its outstanding coffee with simplicity in mind. Using an AeroPress is a fast, easy and convenient way to brew excellent coffee when you’re out and about or at home. Aeropress heightens the sweetness and body in each c...

The AeroPress Go will make a delicious, quick and consistent coffee, no matter where you are. Whether you own the original version or not, the AeroPress Go  is more compact and even lighter, to be the ideal portable brewing device.The AeroPress Go portable coffee maker includes all your equipment i...

The Latest Aerobie AeroPress has become a brewing device known world wide for its outstanding coffee with simplicity in mind. Using an AeroPress is a fast, easy and convenient way to brew excellent coffee when you’re out and about or at home. Aeropress heightens the sweetness and body in each ...

This coffee was grown by Jairo Arcila at the farm Villarazo. This coffee was carefully hand-picked in order to select only the ripest cherries and then hand sorted to remove any defects. The coffee was sundried on raised beds in temperature controlled conditions until the ideal moisture content is a...

For this upcoming Christmas, rumour has it that Frank Clause has come up with a blend that is both festive and delicious - coffee that tastes and scented like the familiar flavours of ChristmasWith milk, it tastes like roasted hazelnut, milk chocolate, cinnamon and nutmeg. As black coffee, it tastes...

Frank’s House Blend is roasted in-house and served as espresso for all coffee with milk in both the Terrace and Newtown stores. The blend is made up of beans from two origins: Brazil and Colombia.With m ilk we think it tastes like cereal, marshmallows, roasted nuts and milk chocolate. Drunk by ...

Popayán is located in the department of Cauca at 1,700 m.a.s.l. This regions topography is perfect to grow exceptional coffee!The so-called Meseta de Popayan is sheltered by the Andes mountain range which helps generate homogeneous climatic and altitudinal characteristics. The result is a balance...

Planadas municipality is located in the Tolima department. Its weather conditions make it an ideal area to grow high-quality coffee. 95% of coffees are grown in low temperatures which produces a higher sugar concentration during the ripening process, resulting in a sweeter and more complex cup profi...

Gera Estate coffees are now famous for being roasted by major industrial and micro roasters around the world.Gera Estate is the major farm owned by Tracon in Oromia region with around 1000 hectares of land where large scale farming of coffee is done. It's located at highland altitude from 1900-2100 ...

This coffee is produced by the Cortez family in the region of Cajamarca, Peru. Their farms are beautiful and surrounded by pine and guama trees that provide shade for the coffee plantation. The shade trees help to maintain cooler temperatures allowing the cherries to mature slowly and develop more s...

Produced by smallholders in rural areas in Aponte, Nariño. Most of the coffee growers we work with belong to an indigenous reserve called Aponte. We work with approximately 200 coffee growers from different associations across this region. Coffee farmers who are part of this Regional Plus program...

This coffee was grown by Luis Aldana at the farm La Granja. This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22C. Then the whole cherries were placed on raised beds until 11% moisture content was achieved.S...

This coffee was grown by Luis Aníbal Calderón at the farm Villa Betulia. This coffee was exposed to a dry aerobic fermentation of 24 hours and then placed inside Grainpro bags for 50 hours at a temperature below 22ºC. In this environment, the bacteria feedon carbohydrates and sugars in the mucila...

This coffee was grown by Luis Aníbal Calderón at the farm Villa Betulia. This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gen...

This coffee was grown by Diofanor Ruiz at the farm La Divisa. This coffee was exposed to a dry aerobic fermentation of 24 hours and later placed inside Grainpro bags for 90 hours maintaining a temperature below 22c. In this environment, the bacteria feed on carbohydrates and sugars in the mucilage w...

This coffee was grown by Leonid Ramirez at the farm La Cortina de Hierro. This coffee was carefully hand-picked following strict ripeness criteria. Later, c herries were exposed to a dry anaerobic fermentation period of 40 hours. The cherries were then pulped, gently washed, and sundried on raised b...

Produced by smallholders in rural areas in Aponte, Nariño. Most of the coffee growers we work with belong to an indigenous reserve called Aponte. We work with approximately 200 coffee growers from different associations across this region. Coffee farmers who are part of this Regional Plus program...

This coffee was grown by Luis Aldana at the farm La Granja. This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22C. Then the whole cherries were placed on raised beds until 11% moisture content was achieved.S...

This coffee was grown by Luis Aníbal Calderón at the farm Villa Betulia. This coffee was exposed to a dry aerobic fermentation of 24  hours and then placed inside Grainpro bags for 50 hours at a  temperature below 22ºC. In this environment, the bacteria feedon carbohydrates and sugars in t...

This coffee was grown by Luis Aníbal Calderón at the farm Villa Betulia. This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gen...

This coffee was grown by Diofanor Ruiz at the farm La Divisa. This coffee was exposed to a dry aerobic fermentation of 24 hours and later placed inside Grainpro bags for 90 hours maintaining a temperature below 22c. In this environment, the bacteria feed on carbohydrates and sugars in the mucilage w...

This coffee was grown by Leonid Ramirez at the farm La Cortina de  Hierro. This coffee was carefully hand-picked following strict ripeness criteria. Later, c herries were exposed to a dry anaerobic fermentation period of 40  hours. The cherries were then pulped, gently washed, and sundried on rais...

This coffee is produced by the Cortez family in the region of Cajamarca, Peru. Their farms are beautiful and surrounded by pine and guama trees that provide shade for the coffee plantation. The shade trees help to maintain cooler temperatures allowing the cherries to mature slowly and develop more s...