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Honduras La Salsa Gesha

Honduras La Salsa Gesha

Saint Frank Coffee

About This Coffee

This coffee is a Gesha from Honduras, produced by Benjamin Paz on the La Salsa farm in El Cedral, Santa Barbara. It is fully washed after a 12-hour dry fermentation, grown at high altitude on volcanic loam over limestone, and harvested as a single-origin lot. While the page highlights its coveted Gesha lineage and notes of tropical fruit and bergamot, the specific tasting terms focus on floral and fruity qualities with a bright, structured cup.

Origin

El Cédral (Honduras)

Flavor Notes

Floral, Bergamot, Tropical Fruit

Roast Level

Processing

Dry Fermentation (12hr), Washed & Dried On Beds

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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