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Burundi Giku Hill

Burundi Giku Hill

Saint Frank Coffee

About This Coffee

This coffee is a Bourbon-dominated single-origin coffee from Burundi, grown at about 1700 meters in Ningaland, Kayanza. It features 100% Bourbon varieties, with a 24-hour indoor wet fermentation process, density sorting, and drying on patios/covered beds for 6-10 days. Prodcuced by Long Miles Coffee Project and Saint Frank.

Origin

Ningaland (Burundi)

Flavor Notes

Peach, Raspberry, Dark Florals

Roast Level

Processing

Washed/Wet Process

Typology

Arabica
Bourbón
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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