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Honduras La Guamera Gesha

Honduras La Guamera Gesha

Saint Frank Coffee

About This Coffee

This coffee is a Gesha variety grown by Jose Anael Enamorado in El Cedral, Santa Barbara, Honduras, at an altitude of 1450 meters. The coffee is grown in humus and volcanic loam soil over limestone. It undergoes a complex processing method: cherries are depulped immediately, sealed for 48 hours of anaerobic fermentation, followed by 12 hours of traditional fermentation in concrete tanks, and finally washed and dried on raised beds for 8-12 days. The flavor profile features complex white florals, peach, nectarine, and a bergamot finish.

Origin

El Cédral (Honduras)

Flavor Notes

Peach, White Floral, Bergamot

Roast Level

Processing

Anaerobic Washed

Typology

Arabica
Red Gesha
SF

Saint Frank Coffee

Kevin Bohlin founded Saint Frank Coffee in San Francisco in 2013 after years as a middle school teacher and a formative stint at Ritual Coffee Roasters. His background in theology and cultural anthropology informs a sourcing philosophy he calls relational sourcing: buying exclusively from small scale producers through committed, long term relationships and paying well above market rates. Bohlin travels regularly to origin farms, building connections grounded in mutual accountability rather than third party certifications. Saint Frank also partners with Not For Sale, a nonprofit combating human trafficking, through its St. Clare Coffee program, which provides barista training and employment to survivors. The roastery's mission is flavor, meaning, and connection, pursued with the kind of humility that lets the people behind each coffee remain at the center of the story.

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