Friar Minor
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
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.
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Burundi Giku Hill 50% |
Giku Hill is a new terroir discovery, standing out for its intense flavor and structure compared to neighboring Ninga and Bumba Hills. Previously, this remote community was part of the larger Ninga Hill classification, but in 2019 we partnered with Long Miles to establish a new washing station at Ninga, reducing the distance farmers had to travel to deliver their cherries. This new site is a blessing for these remote communities, still lacking electricity and clean water. As we expand our reach, we look forward to the positive transformation that unites us. |
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Honduras Sebastian Martinez 40% |
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. |
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Honduras Santa Barbara Natural 10% |
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. |
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