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Bolivia Golondrina Anaerobic Gesha

Bolivia Golondrina Anaerobic Gesha

Saint Frank Coffee

About This Coffee

This Gesha coffee originates from Copacabana, Caranavi, Bolivia, grown by producer Celso Mayta on a steep 2.5-acre slope at 1550-1600m altitude with diverse clay, loam, and limestone soils. The coffee undergoes a distinctive anaerobic process with 24-hour fermentation in tank, channel sorting, and sun-drying on raised beds for 8-10 days. Tasting notes include sweet poached apples, black tea, and subtle white florals, alongside hints of Fruit Loops or Fruity Pebbles cereal, expressing the complexity characteristic of the prized Gesha variety.

Origin

Caranavi (Bolivia)

Flavor Notes

Black Tea, White Floral, Fruity Pebbles, Fruit Loops, Poached Apple

Roast Level

Medium

Processing

Anaerobic Fermentation

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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