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Little Brother Espresso

Little Brother Espresso

Saint Frank Coffee

About This Coffee

This espresso blend combines relationship coffees from small scale producers. It consists of 50% Guatemala Don Guayo grown by Eddie Gomez in Ciudad Vieja, Antigua, where Volcan de Agua produces balanced flavors of orange fruits and chocolates, and 50% Honduras El Cedral from Santa Barbara Mountain with sweet stone fruit flavors and brown sugar sweetness. Each component is roasted separately to align development and solubility for even extraction. The coffee features bright and sweet stone fruits balanced with rich milk chocolate, caramel, and honey notes.

Origin

Ciudad Vieja (Guatemala)
El Cédral (Honduras)

Flavor Notes

Orange, Chocolate, Brown Sugar, Caramelized, Honey, Stone Fruit, Milk Chocolate

Roast Level

Processing

Typology

SF

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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