Franco Escalante — Restaurant in Carmen

Franco is an artisanal cafeteria in Barrio Escalente, which is an area less than 15 minutes walk from the Museum of National Costa Rica, being abundant with many cafeterias, bars, and restaurants serving craft coffee and beers. If you are stopping by in San José for a day or two before visiting the coast area, this is the café I would recommend, and I’ll write in detail below as to why.

The Craftsmanship: Like single-estate, single-origin extra virgin olive oil from Tuscany, tasting coffee from a small farm in Medellín, Colombia last year helped me to learn that the foods/drinks that I had thought as a commodity tasting consistently the same was conceptually wrong and my previous bias was a result of being used to mass-produced products. Restaurante Franco embodies the experience not just by the flavor of the coffee, but by the craftsmanship of the barista I’ve met, Oscar, who evolved my experience steps above.

Maria José from Pollen Keepers (a small-batch bee products producer) at Feria Verde (a farmers’ market in Aranjuez on Saturday mornings) is the one who recommended me. When an artisanal producer who develops incredibly tasty products recommends another (try their honey), I had to try. So, I walked down and arrived a few minutes after they opened around 7:00 am.

The Barista, Oscar: Upon the entrance, Oscar introduced me to the characteristics of 5 different beans that were available (he’s bilingual). When he described the flavor of the second one in blue as a note of green tea, my mind exploded (how???). Then, the fourth one (Anaeróbico Occidental) as whiskey, I automatically knew this was my choice. By the way, this is when I bet I can trust his professionalism as he said the ideal conditions of the beans after being roasted varies and it’s his incentive to maximize it by each.

I asked for Filtrado (or pour over in English). While brewing, you sense Oscar’s eyes calculating the condition of the coffee like how a sushi chef’s fingers are calculating rice and fish in his hands. Moreover, he’s calculating the conditions of the beans, the humidity in the air, and the weather like the chef in Ginza is calculating the seasonality of the fish to pickle.

Oscar said he used to be a graphic designer and decided to rather be a barista, where a cup of genuine coffee represents his country of Costa Rica. Watching his every action to brew the coffee, I would not be surprised if he was a great designer with his methodological mind.

Anaeróbico Occidental: Frankly, I am still having a hard time to find the exact words to describe the taste of the flavor. The first note is fruity while bold at the same time. Subtle, yet assertive. As a whiskey fanatic, I can understand why Oscar describes this flavor as whiskey. It’s of course not peaty and not even smoky, but the combination of nuttiness and fruitiness elevating to the complex flavor with the floral aftertaste does make me miss genuine small-batch whiskey from Hudson Valley. By around 8:00-8:30, I started to smell the food they were preparing for the day. It was a great ambivalent feeling that my nose was sensing bacon (I think they bake everything in house and smoke pork belly and trout homemade, as well) while still wanting to enjoy the coffee aroma from the cup.

Conclusion: Watching Oscar brewing the coffee was no different from watching a great athlete performing at his/her finest level. Perhaps the ball on the court is the same (or the beans), but the result (or taste) will greatly vary by the performer. When I was about to leave and said thank you to Oscar for the great experience, he said if I like, he would be delighted to introduce me to other quality cafés in the area. What a humbled attitude and a great way for me to start the day!

Through the cup, I felt like I was communicating with Costa Rica, the country Oscar said he changed his career to devote for. It was an experience of life, perhaps of which is what Costa Ricans describe as Pura Vida. Thank you. You are proud of your country and I fully tasted it in the...

I had been wanting to go to this place since before the pandemic. A few friends had recommended it about two years ago. I decided to go today and it was a bit of a let down.

First, although all the staff members were using face masks, but the enforcement of the use for the costumers was beyond lax. Although they have posters outside telling you that everyone has to wear face mask, in the half an hour we waited to be seated, I saw at least three parties go to their respective tables where some or all of the members of such parties were not wearing masks as they got into the restaurant. Once I got to the table, pretty much all the costumers, except for a dad with two kids and our table, were unmasked, whether their food had been already served or not.

Second, I did not properly measured the distance between tables, but given that I am 1.83 meters tall and I have a sense of whether or not I could lie down in a given space, I am fairly certain the distance between both tables are much closer than the recommended 1.8 meters.

Third, with respect to the food, they did not have half of the things in the menu. I am not sure if it is because today is Easter's Sunday. I asked for about four things and they did not have them, or their fryer was broken, or something so they could not fulfill the order. I ended up ordering something finally, to have them come fifteen minutes later to tell me that they could not fulfill that order either. After that, I asked for something I had already seen someone get a few tables over.

Don't get me wrong, the food I ended up having was fairly good. I might been expecting a bit too much, as my friends had described it as one of the best brunch places they had ever been, but still, it was several notches above decent. Also, I would say it was more than reasonably priced given the location (though, the portions were , in my opinion, a bit small).

In conclusion, I would not go there again before I get my vaccine, and I would not go there after a long weekend holiday, not on Sundays. But maybe I will venture there in the future. But for a while, I...

Franco – A Coffee Experience That Feels Like Home, with World-Class Quality.

From the moment I walked into Franco, I knew I had found something special. I ordered their flat white, and it was truly one of the best I’ve ever had. The texture was smooth and velvety, with creamy microfoam that blended perfectly into the espresso. The balance between the rich, bold coffee and the gentle sweetness of the milk was absolute perfection. Served in a beautiful handcrafted clay cup, it made the entire experience feel thoughtful and personal.

A huge shoutout to Ramiro and Arlett, who made me feel so welcome from the start. They patiently spoke in English, took time to explain their entire process, and shared the story of how Franco came to life. Their passion for coffee and genuine hospitality made this experience so much more than just a cup of coffee—it felt like being part of their community.

Franco uses a La Marzocco machine, ensuring every espresso shot is clean, consistent, and expertly crafted. You can taste the difference in every sip—precision without losing warmth or soul.

The vibe here is just incredible. There’s a beautiful outdoor space where you can relax in the sun, a coffee bar where you can chat with the baristas and watch them work their magic, and a menu full of fresh, healthy food options I’m excited to try next.

I enjoyed it so much that I’m already planning to visit their other location before I leave. If you’re passionate about coffee—or just want an exceptional experience in a welcoming space—Franco is the place. This isn’t just a coffee shop; it’s a place you’ll remember long after your...