Little Brother Espresso

An uncommon balance between bright and sweet stone fruits with lower toned flavors of rich milk chocolate, caramel, and honey

Little Brother always features relationship coffees that stand on their own as single origin offerings from small scale producers we know, so the overall quality, balance and consistency is rarely matched in an espresso blend. Even with such consistent coffees, we also roast each component separately to align their development and solubility for the most even extraction possible. Always a breeze to dial in as espresso and easy to brew using your favorite filter method. 

Little Brother is our reference to the company of Saint Francis as well as an expression of our vision in sourcing and sharing coffees. Francis affectionately called his group of friends as the “little brothers” never taking themselves too seriously while at the same time serving one another and the world with a familial connection. Little Brother Espresso is our attempt to give you something unassuming and humble yet inherently special and significant, sweet and approachable yet still compelling. We always comprise Little Brother with coffees from small family farmers, the true source of the coffee stream flowing throughout the world.

Guatemala Don Guayo 

50%

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.

Guatemala Cachajines

50%

Grown by the five Cachajines siblings in Ciudad Vieja, Antigua. In our fourth season working with this family we have fallen in love with their dense and sweet Catuai plots that lend a classic regional profile of cocoa and caramel. 

Learn how to make Little Brother Espresso at home with Owner and Founder Kevin Bohlin:

Little Brother Espresso, crafted by Saint Frank Coffee, highlights the classic profile of the Catuai varietal grown in the renowned Guatemala · Antigua region. This espresso offering balances the deep, comforting sweetness of milk chocolate, cocoa, and caramel with the bright, nuanced acidity of stone and orange fruits, finished with a touch of honey.

While individual lots vary, coffees from Antigua are often celebrated for their consistent, balanced cup profiles that bridge the gap between traditional sweetness and vibrant fruit character. When evaluating these complex layers, drinkers may find it helpful to reference the flavor wheel to better identify the specific transitions between the cocoa-forward base and the lighter, citrus-toned top notes. This selection serves as a versatile example of how careful roasting can highlight the inherent harmony found in high-quality Guatemalan beans, making it an approachable yet sophisticated choice for espresso preparation.