Saint Frank Coffee

An experimental 2.5-acre plot of the rare Java variety planted by Celso Mayta, a Saint Frank partner of more than a decade, beside his new wet mill at Asunción (1550–1600m). 24-hour tank fermentation, then 8–10 days on raised beds. A force of sweetness: ripe mango and honey with strawberry compote and peach preserves. Source: saintfrankcoffee.com (roaster’s own copy).

Ripe mango, honey, strawberry compote, peach preserves

Pacamara from Ruben Caceras’ steep Finca Rustica in San Ignacio (1300–1400m), a farm that improved season by season on agronomist advice until it graduated from Saint Frank’s blends to a single origin. Sweet plum and black raspberry over a broad, nougat-like structure with milk chocolate and a cacao-nib finish. Source: saintfrankcoffee.com (roaster’s own copy).

Plum, black raspberry, nougat, milk chocolate, cacao nib

Gesha from the topmost plot of Juan José “Juanjo” Machicado’s farm in Kantutani, named Huellas de Jaguar for the prints left by the jaguars that share the land (up to 1600m). Fermented 12–24+ hours in covered tanks and sun dried 8–14 days. Juicy clementine and peach leading to jasmine and Earl Grey tea. Source: saintfrankcoffee.com (roaster’s own copy).

Clementine, peach, jasmine, Earl Grey

Catuaí from Juvenal Quijhua’s family farm in El Progreso, Caranavi, picked near-purple ripe and driven overnight to La Paz, where it ferments, washes and dries slowly in the cold night air at 12,000 feet before oxygen-infused milling. Roasted for espresso: deeply fruited and candied, like maraschino cherries with tropical popsicles and crisp green apple. Source: saintfrankcoffee.com (roaster’s own copy).

Maraschino cherry, tropical popsicle, green apple

Pacamara from a renovated 4-acre plot (1300–1400m) belonging to Porfilio Mamani, a leading figure in Caranavi’s San Ignacio community and an early Bolivia Cup of Excellence participant. 12-hour fermentation in wood and tile, sun dried 8–10 days. Layered and concentrated, like pear cider with warming spices, raisins and confectioners’ sugar. Source: saintfrankcoffee.com (roaster’s own copy).

Pear cider, warming spices, raisin, confectioners’ sugar

A lighter-bodied “breakfast blend” of 50% Burundi Giku Hill and 40% Burundi Ninga Hill from the Long Miles Coffee Project, plus 10% natural Parainema from David Lopez in Comayagua, Honduras. A soft, gentle opening into vibrant citrus and deep red berries with a smooth medium-roast finish; great as drip and as cold brew. Source: saintfrankcoffee.com (roaster’s own copy).

Citrus, red berries, stone fruit

A Swiss Water decaf of Bourbon from around 770 farming families on Gikungere and Bumba Hills (1700m), processed by the Long Miles Coffee Project after a record harvest at the new Ninga station. A mix of fully washed and anaerobic honey lots. Sweet like an Almond Joy and orange candy, finishing with dark chocolate. Source: saintfrankcoffee.com (roaster’s own copy).

Almond Joy, orange candy, dark chocolate

An old-school dark roast named for the Order of Friars Minor: 90% Guatemala Don Guayo with 10% natural Parainema from David Lopez in Honduras, mostly washed coffee with a little natural and honey for lift. Bold dark chocolate, dried orange peel and berries with a spicy yet balanced finish; made for cream but clean enough black. Source: saintfrankcoffee.com (roaster’s own copy).

Dark chocolate, dried orange peel, berries

A perennial favourite from Eduardo “Guayo” Gomez, the first Hunapu producer Luis Pedro Zelaya singled out for Saint Frank in 2012. Bourboncito, Bourbon and Caturra from 2 acres of volcanic slopes on Volcán de Agua at 1650m, processed by the Zelcafe team at Bella Vista. Bright and clean with orange and milk chocolate and a bodied caramel finish. Source: saintfrankcoffee.com (roaster’s own copy).

Orange, milk chocolate, caramel

SL28 from Benjamin Paz’s La Salsa, a cult farm on Santa Barbara Mountain with two first-place Cup of Excellence finishes in three years. Grown at 1700m on volcanic loam over limestone; 12-hour dry fermentation, fully washed, dried 8–12 days on covered raised beds. Fresh, floral and deeply fruited with raspberry, mango and a lingering candied-lime finish. Source: saintfrankcoffee.com (roaster’s own copy).

Raspberry, mango, candied lime

Saint Frank’s house espresso, named after the “little brothers” of Saint Francis: 50% Guatemala Don Guayo and 50% Guatemala Cachajines (Catuai from the five Cachajines siblings), each component roasted separately for even extraction. Bright, sweet stone fruit balanced with rich milk chocolate, caramel and honey; also easy to brew as filter. Source: saintfrankcoffee.com (roaster’s own copy).

Stone fruit, milk chocolate, caramel, honey

From Saint Frank’s value-priced Little Saint line: Pacas grown at 1600m by 74-year-old Pompilio Ramos in El Cielito on Santa Barbara Mountain, cold-fermented 18–20 hours, rinsed three times and dried slowly for 20 days on covered beds. Sweetly fruited with mixed berries and brown sugar and a ripe baked-apple finish. Source: saintfrankcoffee.com (roaster’s own copy).

Mixed berries, brown sugar, baked apple

Saint Frank’s “house coffee”, currently 100% Guatemala Don Guayo from Eddie Gomez in Ciudad Vieja, Antigua. Soft and round, with cocoa and toffee balanced by dried fruits and toasted hazelnuts in a medium roast. Source: saintfrankcoffee.com (roaster’s own copy).

Cocoa, toffee, dried fruit, toasted hazelnut