Friar Minor coffee bag surrounded by berries and chocolate
Friar Minor coffee bag surrounded by berries and chocolate Friar Minor Dark Roast
$16.00
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sold as whole bean

Bold flavors of Dark Chocolate, Dried Orange Peel and Berries with a Spicy yet Balanced Dark Roast Finish

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Friar Minor presents all of flavors we love in a bolder, more robust package retaining the concentrated structure that only well produced and crafted coffees can offer.  Most of the coffee in this blend is processed in the traditional washed method for a coveted clean and crisp finish.  But we also love to add a small proportion of natural and honey process coffees to push some lifted fruit through the deeper roast for a wonderful balance that is perfect for adding cream but sweet and clean enough to enjoy on its own.

This old school dark roast is crafted from new emerging pioneer producers and takes its name from the old school name for the followers of Francis of Assisi, the Order of Friars Minor who live fraternally and peacefully in solidarity with the natural world and the poor. In some ways this is the darker old school counterpart to Little Brother in the earlier stages of a journey toward holistic sustainability and expression. We prioritize early stage opportunities for Pioneer Partners to empower their potential through relationships toward a connection in the flow of everyday extraordinary coffee you can believe in.

Bolivia Pauchinta Miel

50%

Grown by Juan Jose Machicadi in Kantutani, Caranavi. We met JJ in 2015 on our second visit to Bolivia and partnering in his growth has been a joyful experience.  This is his first honey process microlot of Catuai on his farm Pauchinta.  This is an indigenous Aymara word for water fall. 

Bolivia Olvidio Paco

40%

Grown by Olividio Paco in Siete Estrellas, Caranavi.  We've worked with this village since 2014 and love the cheerful optimism from our friend Olvidio.  His Catuai is a great pairing with the Honey Catuai from Juan Jose Machicado!

Honduras Adan Sagastume Natural

10% 

Grown by Adan Sagustume in El Dorado, Santa Barbara.  This parainema variety in the sun dried natural process adds a kiss of deep fruit component to the blend from one of our most favorite regions in the world.

 

Brewing Recommendations:

We recommend 1 part ground coffee to 15 parts filtered water (1:15)

Pour Over: 20g coffee med-fine | 300g water off boil | 3:00min duration

Bona Vita Recipes:
4 Cups: 44.5g coffee (7 tbsp.) med-course grind (15/40 Encore) | 4 cups water 
6 Cups: 66g coffee (10 tbsp.) med-course grind (17/40 Encore) | 6 cups water 
8 Cups: 89g coffee (14 tbsp.) med-course grind (18/40 Encore) | 8 cups water 

 *1 cup = 5oz