Every espresso and latte at Frannie's starts with beans from Giobean, a roaster here in the Okanagan Valley. People ask about the coffee often enough that it deserves a proper introduction.
Rooted in Italy, roasted in the Okanagan Valley
That line is printed on the back of every Giobean bag, and it sums up the approach: Italian-style coffee, roasted close to home. The beans are Arabica, slow-roasted in small batches, and each coffee is named for an Italian town.
The three we carry
- Taormina, dark roast. Dark and strong, with a hint of sweet chocolate and a woody, earthy depth.
- Siena, medium roast. Treacle-toffee sweetness, marzipan, a little spicy chocolate and roasted almond, with a smooth finish.
- Portofino, decaf. A medium-to-dark roast with citrus, walnut, blackberry and dark chocolate, decaffeinated with the Swiss Water Process.
All three are whole bean, in 400 g bags.
Which one to pick
If you drink your coffee with milk, or you pull espresso at home, start with Taormina. If you drink it black from a drip machine or a pour-over, Siena is the everyday choice. Portofino is for the evening cup, when you want the taste without the caffeine.
Try it first
The simplest way to decide is to come in. Giobean is what we pour at both cafés, in Kelowna and Princeton. Then take a bag home, and read how to brew it properly.