MEET THE PRODUCER | Our relationship with Benjamin Paz began long before we opened the doors of Black & White. One of our owners, Kyle, first met Benjamin back in 2015 through a mutual friend (Kevin Bohlin, the mastermind behind Saint Frank Coffee in San Francisco - we can't recommend them enough!). Benjamin's mission to help roasters buy high-grown, single-producer, and (often) single-variety lots from the Santa Barbara region of Honduras has resulted in a beautiful and fruitful relationship with us, and we are so honored to call him one of our dearest friends in coffee. TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are placed in sealed plastic barrels for 72 hours. The cherries are then de-pulped and put into tanks to dry fermented for 16 hours. Once the mucilage is fermented, it is placed on raised beds for a day before moving to a solar dryer for 18 days to complete the honey process. TAKE A SIP | Similar to the washed coffee from the box set, but sweeter in its expression, this honey-processed lot still has a bit of that spice characteristic, and the fruit notes are more "cooked" in nature, reminding us of grilled mangoes and apple pie. ___________________________________________________________________________ Origin | El Cedral, Santa Barbara, Honduras Producer | Benjamin Paz Farm | La Salsa Process | Honey Variety | SL28 Elevation | 1700 masl

MEET THE PRODUCER | Our relationship with Benjamin Paz began long before we opened the doors of Black & White. One of our owners, Kyle, first met Benjamin back in 2015 through a mutual friend (Kevin Bohlin, the mastermind behind Saint Frank Coffee in San Francisco - we can't recommend them enough!). Benjamin's mission to help roasters buy high-grown, single-producer, and (often) single-variety lots from the Santa Barbara region of Honduras has resulted in a beautiful and fruitful relationship with us, and we are so honored to call him one of our dearest friends in coffee. TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are placed in sealed plastic barrels for 72 hours. The cherries are then de-pulped and put into tanks to dry fermented for 16 hours. Once the mucilage is fermented, it is placed on raised beds for a day before moving to a solar dryer for 18 days to complete the honey process. TAKE A SIP | Similar to the washed coffee from the box set, but sweeter in its expression, this honey-processed lot still has a bit of that spice characteristic, and the fruit notes are more "cooked" in nature, reminding us of grilled mangoes and apple pie. ___________________________________________________________________________ Origin | El Cedral, Santa Barbara, Honduras Producer | Benjamin Paz Farm | La Salsa Process | Honey Variety | SL28 Elevation | 1700 masl