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Honduras La Salsa SL28

Honduras La Salsa SL28

Saint Frank Coffee

About This Coffee

This coffee is a single-origin offering from the La Salsa farm in El Cedral, Santa Barbara, Honduras. Produced by Benjamin Paz, it is grown at an altitude of 1700 to 1705 meters in volcanic loam soil over limestone. The coffee consists of the SL28 variety and is processed using a 12-hour dry fermentation followed by a fully washed method, then dried on raised beds. It features a floral and fruity profile with distinct tasting notes of raspberry, mango, and a lingering candied lime finish.

Origin

Santa Barbara (Honduras)

Flavor Notes

Raspberry, Mango, Candied Lime

Roast Level

Medium Light

Processing

Fully Washed

Typology

Arabica
SL-28
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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