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.

Guatemala Don Guayo 

90%

Grown by Eddie Gomez in Ciudad Vieja, Antigua. We’ve been faithfully visiting and partnering with Guayo since 2012 before Saint Frank even launched, where Volcan de Agua draws out perfectly balanced and structured flavors of both orange fruits and chocolates.

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.

Friar Minor, offered by Saint Frank Coffee, presents a profile defined by deep, resonant sweetness and bright citrus undertones. The combination of dark chocolate and dried orange peel suggests a classic, comforting structure, while the inclusion of berries adds a layer of complexity often sought in high-quality selections. When evaluating such profiles, tasters frequently look to the flavor wheel to categorize these distinct sensory experiences, moving from the foundational cocoa notes toward the more volatile fruit-forward characteristics.

Generally, coffees that balance rich, chocolatey bases with dried fruit notes are prized for their versatility across various brewing methods. While dark chocolate often provides a grounding, heavy mouthfeel, the presence of dried orange peel and berries can introduce a necessary acidity that lifts the cup. This interplay between deep, roasted sugars and bright, concentrated fruit is a hallmark of well-balanced roasting, inviting a nuanced exploration of the cup’s evolving character as it cools.