**MEET THE PRODUCER |**Benjamin Paz is a cornerstone of Honduran specialty coffee, and we’re not just saying that because he’s a personal friend. A third generation producer with deep roots in both coffee production and exporting, Benjamin began working with the exporting venture, San Vicente, in 2008 and began growing his own coffee four years later. Since those first trees were planted, Benjamin has won the Honduras Cup of Excellence multiple times, including in 2024, when our director and head roaster had the tremendous privilege of celebrating with him in person. Away from the cupping table, Ben is an advocate for both environmental stewardship and economic opportunity. On his own farms, he has championed sustainable farming practices and forest conservation initiatives for years. Additionally, through his work with San Vicente, Ben pours a great deal of energy into connecting other local producers to reputable specialty roasters, helping to ensure fair prices for the farmers in his beloved Santa Barbara region. **TRUST THE PROCESS |**After being handpicked at peak ripeness, the coffee cherries are transported to the wet mill and hand-sorted for quality. They are fermented for 48 hours in blue barrels. Then, they are put in a solar dryer for 18 days, where they are constantly agitated to ensure uniform drying. TAKE A SIP | This coffee really toes the line between fermentation impact and approachability. It's certainly a "fermentation-forward" cup, but not so crazy or funky as to deter certain palates. Stone fruit abounds in a spectrum of color, like black cherries and yellow peaches. Bright citrus, like oranges, keeps everything vibrant and fresh. And it has a smoothness and sweetness that’s reminiscent of milk chocolate, making this coffee one of the more approachable anaerobic naturals you’ll find on our cupping table. **Origin |**Santa Barbara, Honduras **Producer |**Benjamin Paz **Farm |**La Leona **Process |**Natural **Variety |**Red Bourbon Elevation | 1550 MASL

**MEET THE PRODUCER |**Benjamin Paz is a cornerstone of Honduran specialty coffee, and we’re not just saying that because he’s a personal friend. A third generation producer with deep roots in both coffee production and exporting, Benjamin began working with the exporting venture, San Vicente, in 2008 and began growing his own coffee four years later. Since those first trees were planted, Benjamin has won the Honduras Cup of Excellence multiple times, including in 2024, when our director and head roaster had the tremendous privilege of celebrating with him in person. Away from the cupping table, Ben is an advocate for both environmental stewardship and economic opportunity. On his own farms, he has championed sustainable farming practices and forest conservation initiatives for years. Additionally, through his work with San Vicente, Ben pours a great deal of energy into connecting other local producers to reputable specialty roasters, helping to ensure fair prices for the farmers in his beloved Santa Barbara region. **TRUST THE PROCESS |**After being handpicked at peak ripeness, the coffee cherries are transported to the wet mill and hand-sorted for quality. They are fermented for 48 hours in blue barrels. Then, they are put in a solar dryer for 18 days, where they are constantly agitated to ensure uniform drying. TAKE A SIP | This coffee really toes the line between fermentation impact and approachability. It's certainly a "fermentation-forward" cup, but not so crazy or funky as to deter certain palates. Stone fruit abounds in a spectrum of color, like black cherries and yellow peaches. Bright citrus, like oranges, keeps everything vibrant and fresh. And it has a smoothness and sweetness that’s reminiscent of milk chocolate, making this coffee one of the more approachable anaerobic naturals you’ll find on our cupping table. **Origin |**Santa Barbara, Honduras **Producer |**Benjamin Paz **Farm |**La Leona **Process |**Natural **Variety |**Red Bourbon Elevation | 1550 MASL