Little Saint - Pompilio Ramos

About This Coffee

This single-origin coffee is produced by Pompilio Ramos Archila at El Cielito in Santa Barbara, Honduras at 1600 meters altitude. It features the heritage Pacas variety, processed using the fully washed method with 18-20 hours of cold fermentation, three rinses, and 20 days of slow drying on covered beds. The coffee offers sweetly fruited flavors with mixed berries, brown sugar, and a ripe baked apple finish. Pompilio Ramos, at 74 years old, manages an 8-acre farm producing specialty coffee with heritage Pacas and Catimor trees picked at peak ripeness.

Origin

Santa Barbara (Honduras)

Flavor Notes

Brown Sugar, Mixed Berry, Baked Apple

Roast Level

—

Processing

Washed

Typology

Arabica

Catimor, Pacas

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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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