Friar Minor

About This Coffee

This dark roast blend consists of 40% Bolivia Mery Avircata, 50% Bolivia Joel Condori, and 10% Honduras Santa Barbara Natural. Mery Avircata is a new coffee producer in Bolivia's Alto Beni region with experience as a cacao production manager. Joel Condori cultivates Catuai and Typica varieties on his mountainside farm in Caranavi, Bolivia, between 1650-1750 meters altitude, using 24 hours of semi-anaerobic fermentation followed by washing and sun-drying on raised beds. The Honduras component is a natural process coffee from Santa Barbara Mountain. Most of the blend is processed using the traditional washed method, with a small proportion of natural and honey process coffees added. The coffee features flavors of dark chocolate, dried orange peel, and berries with a spicy yet balanced dark roast finish.

Origin

Santa Barbara (Honduras) • Caranavi (Bolivia) • Alto Beni (Bolivia)

Flavor Notes

Berry, Dark Chocolate, Orange Peel

Roast Level

Dark

Processing

Washed, Honey, Natural, Semi-Anaerobic Fermentation

Typology

Arabica

Typica, Catuai

Buy from Roaster

Saint Frank Coffee

Kevin Bohlin founded Saint Frank Coffee in San Francisco in 2013 after years as a middle school teacher and a formative stint at Ritual Coffee Roasters. His background in theology and cultural anthropology informs a sourcing philosophy he calls relational sourcing: buying exclusively from small scale producers through committed, long term relationships and paying well above market rates. Bohlin travels regularly to origin farms, building connections grounded in mutual accountability rather than third party certifications. Saint Frank also partners with Not For Sale, a nonprofit combating human trafficking, through its St. Clare Coffee program, which provides barista training and employment to survivors. The roastery's mission is flavor, meaning, and connection, pursued with the kind of humility that lets the people behind each coffee remain at the center of the story.

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