Friar Minor coffee bag surrounded by berries and chocolate
Friar Minor coffee bag surrounded by berries and chocolate Friar Minor Dark Roast
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Bold flavors of Dark Chocolate, Dried Orange Peel and Berries with a Spicy yet Balanced Dark Roast Finish

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.

Honduras Arianita 50%

Grown by Kelvin Pineda just above the Los Andes community on Santa Barbara mountain.  Kelvin’s farm of mostly Pacas variety plants is situated on a exciting new terroir for this now esteemed mountain.  Kelvin recently returned to coffee production buying a new plot of land from his father-in-law after a time focused on vegetables.  Classic Santa Barbara Pacas flavors give a bright and sweet burst of citrus and stonefruit to the blend playing a lifting role.

Honduras Sebastian Martinez


3-hectare farm in El Cedral, Santa Barbara, Honduras, is run by Sebastian Martinez Cruz and Maria Susana Beltran Gómez. Specializing in Pacas (70%) and Ihcafe 90 (30%) at 1600 meters, Sebastian's coffee journey began on a small family plot. His farm, known for its meticulous processing, includes 16-18 hours of dry fermentation and 22 days in a parabolic solar dryer.

Honduras Santa Barbara Natural


Grown by a few of our friends across a handful of villages on Santa Barbara Mountain who are adventurously trying their hands at the sun dried natural process! All of these farmers are also producing more traditional washed lots the area is famous for so these naturals are fun projects that result in super intense fruit flavors.


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