Friar Minor

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 Jesus Sabillon

40%

Jesus Sabillon began cultivating coffee, leveraging the knowledge and experience passed down from his own father. In 2015, he passed down a plot of land to his son, David, as part of his heritage, encouraging him to establish his own farm. Later, Jesus in turn inspired David by starting to prepare specialty coffee in 2018, which David followed suit in 2020.

Bolivia Richard Condori

50%

Grown by Richard Condori in the Kantutani community of Caranavi, Bolivia. Richard cultivates a small plot planted to Catuai. He is the son of an incredibly humble and earnest producer we also work with, Jaime Condori. They are both inspired by the success of their neighbors in such a remote region. We are thrilled with his ongoing progress where wildy fruited rustic flavors are becoming more and more refined with great length and structure.

Honduras David Lopez

10%

Grown by David Lopez in El Socorro de la Peñita, Comayagua, this natural-processed Parainema comes from silt and loam soils over limestone, shaded by Guama and Inga trees on a forest-framed bench of land. Ripe, burgundy cherries are carefully handpicked over multiple passes and dried on covered raised beds for 14–21 days, resulting in a beautifully expressive and refined cup.