02/07/2026
We are lost in El Sauce 🔥
Introducing Franklyn Madrid Anaerobic Washed Honduras, originating from El Sauce farm in Santa Barbara.
Coffee at El Sauce is grown within a protected mountain region, where farming has shaped local culture since the mid-20th century.
Cherries are hand-picked, then undergo extended fermentation—first whole, then as parchment—before careful washing and slow drying on solar beds for up to 18 days. Each stage is closely managed, with hand-sorting to ensure consistency and clarity in the final cup.
TASTE: Bramble jam, currant flower, lemon sorbet
VARIETAL: Geisha
PROCESS: Anaerobic washed
ALTITUDE: 1700 MASL
ORIGIN: Santa Barbara, Honduras
FARM/ MILL: El Sauce
PARTNER: Langdons