Our Coffees


We carefully craft Don Francisco's coffees to be aromatic and well-balanced in body, acidity and flavor - coffees that make you crave that second cup.

It begins with sourcing coffee beans from the world’s best growing regions. We then roast the beans so that they fully develop to bring out each coffee’s distinctive aroma, natural sweetness and optimal flavor. Even our dark roast coffees are smoky and intense, never charred or burnt.

This craftsmanship, passed down through the generations, is what sets Don Francisco’s family crafted coffee apart.  We hope you enjoy each cup. Salud!

Our Coffees - Origin
Our Coffees - Sourcing
Our Coffees - Roasting
Our Coffees - Cupping


Since our ancestors planted their first coffee trees in 1870, our family has been involved in every aspect of coffee preparation guaranteeing that you get the highest quality cup of coffee. We begin at the source, on the farm, called a finca or hacienda. There, seedlings are carefully planted and nurtured as they grow into fruit-bearing shrubs known as Coffea Arabica or Coffea Robusta. Don Francisco’s Coffees are 100% Arabica, the highest quality beans.

Pedro and Michael Gaviña visit the farms that grow our coffees to monitor growing, picking, processing and sorting. When selecting coffees for the Don Francisco’s brand, we pay close attention to the climate, rainfall and soil conditions, which also contribute to the flavor characteristics and quality of each coffee.

We’ve built long-term relationships with the farmers, millers, exporters and importers who help maintain quality control standards at every stage of production. This direct contact allows us to communicate our specific requirements with everyone along the “seed to cup continuum.” It also provides us with transparency and traceability, so we know where each of our coffees is grown and by whom.

Pedro and Michael Gaviña work alongside our green coffee buyers and Quality Assurance team to ensure that the coffees purchased for the Don Francisco’s brand meet our family’s stringent guidelines. Once the green (unroasted) coffee arrives at our plant, we “cup” a sample of each shipment for quality, aroma and flavor. The term “cupping” refers to the standard step-by-step evaluation method used by coffee professionals.

A total of six members of our team, including Michael Gaviña Leonor Gaviña-Valls and Lisette Gaviña Lopez are “Licensed Q Graders.” That means they have passed a rigorous certification program developed by The Coffee Quality Institute®, a nonprofit organization devoted to improving coffee quality.

Each shipment must be approved for it to be roasted as Don Francisco’s Coffee.


The roasting process profoundly affects the taste, flavor and aroma of the coffee you drink. Our master roaster has been roasting fine quality specialty coffees for more than thirty years. He uses his experience and Don Francisco’s top-of-the-line Probat Burns roasting equipment to bring out the fullest flavor and aroma of Don Francisco’s carefully-selected beans.

We package Don Francisco’s coffees in cans and re-sealable bags. All of our whole bean and ground coffees are nitrogen flushed or vacuum-sealed to ensure that the coffee will remain fresh until the package is opened.


Arabica coffee is primarily grown in five distinct regions, all located between the tropics of Cancer and Capricorn around the equator. The climate, elevation, and soil characteristics where the coffee is grown, collectively known as terroir, affect the taste and lend unique flavor profiles to the coffee.

Coffees grown in Eastern Africa (e.g. Ethiopian, Kenyan, Tanzanian, Zimbabwean, and Yemeni coffees) tend to be fruity, high in acidity and medium-bodied with strong hints of berries, dried fruit and citrus.


Coffees that come from Latin America, the region including northern Mexico and extending south through Central America (i.e. Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, and Panama) and even into the South American countries of Colombia and Peru tend to be floral, fruity and medium-bodied coffees with good acidity and an occasional dark chocolate note.

Coffees from Brazil, the world’s largest coffee producing country, are known for their full-bodied flavor with mild acidity and a pronounced nuttiness, which makes them a perfect selection for inclusion in various coffee blends.

Coffees grown on the islands between the Indian and Pacific oceans (e.g. Java, Sumatra, Sulawesi, Papua New Guinea and some parts of India) have a thunderous body, and can range in mouthfeel from earthy and viscous to smooth and full. Acidity levels tend to be lower with a subtle yet spicy nuance of flavor.

Coffees from Hawaii and its famed Kona Coast, Jamaica, Puerto Rico, and the Galapagos Islands tend to be mild and neutral with just a hint of acidity. These coffees have a smooth, medium-body and a mellow, clean finish.