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 de-pulped and put into open tanks to ferment for 20 hours. Once the mucilage is fermented the beans are rinsed four times, then they are placed on raised beds to dry for a day. Lastly the beans are put in a solar dryer for around 14 days to dry. TAKE A SIP | Vibrant and juicy, this washed lot has everything we love about Kenyan coffees (like red currant!) - minus the savory part. Floral on the nose and sweet as you sip, it has a nice spiced characteristic that reminds us of cinnamon buns. ___________________________________________________________________________ Origin | El Cedral, Santa Barbara, Honduras Producer | Benjamin Paz Farm | La Salsa Process | Washed 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 de-pulped and put into open tanks to ferment for 20 hours. Once the mucilage is fermented the beans are rinsed four times, then they are placed on raised beds to dry for a day. Lastly the beans are put in a solar dryer for around 14 days to dry. TAKE A SIP | Vibrant and juicy, this washed lot has everything we love about Kenyan coffees (like red currant!) - minus the savory part. Floral on the nose and sweet as you sip, it has a nice spiced characteristic that reminds us of cinnamon buns. ___________________________________________________________________________ Origin | El Cedral, Santa Barbara, Honduras Producer | Benjamin Paz Farm | La Salsa Process | Washed Variety | SL28 Elevation | 1700 masl