MEET THE PRODUCER | Through mutual friends Kevin Bohlin (Saint Frank Coffee) and Benjamin Paz (San Vicente), we established our very first direct-trade relationship with a producer named Edgar Erazo in 2017. In the years since that introduction, Edgar's coffees have been featured on our menu many times, and we now purchase his entire Pacas crop at every harvest! Known for their intense sweetness and comforting approachability, Santa Barbara coffees are pretty beloved around here, and this year's lot from Edgar is an archetype of the storied region’s profile. TRUST THE PROCESS | After being handpicked at peak ripeness, whole coffee cherries are hand-sorted for quality and floated to remove lower density beans. After this, they are lovingly placed in an anaerobic environment for a short while before being thoroughly washed and spread out to dry on raised beds, until optimal moisture content is achieved. TAKE A SIP | Super sweet and easy-drinking, this coffee is–as always–a crowd-pleaser. It's the perfect coffee to share with your Starbucks lovers and your barista friends, with a flavor profile that checks all the right boxes: intense sweetness, like dark honey; delicate stone fruit, like apricots; and a subtle acidity that reminds us of candied oranges. Edgar's Pacas lot is one of our most beloved releases every year, and we're pretty confident that you're merely a sip away from understanding why. Origin | Santa Barbara, Honduras Producer | Edgar Erazo Farm | El Filo Process | Anaerobic Washed Variety | Pacas Elevation | 1750 MASL

MEET THE PRODUCER | Through mutual friends Kevin Bohlin (Saint Frank Coffee) and Benjamin Paz (San Vicente), we established our very first direct-trade relationship with a producer named Edgar Erazo in 2017. In the years since that introduction, Edgar's coffees have been featured on our menu many times, and we now purchase his entire Pacas crop at every harvest! Known for their intense sweetness and comforting approachability, Santa Barbara coffees are pretty beloved around here, and this year's lot from Edgar is an archetype of the storied region’s profile. TRUST THE PROCESS | After being handpicked at peak ripeness, whole coffee cherries are hand-sorted for quality and floated to remove lower density beans. After this, they are lovingly placed in an anaerobic environment for a short while before being thoroughly washed and spread out to dry on raised beds, until optimal moisture content is achieved. TAKE A SIP | Super sweet and easy-drinking, this coffee is–as always–a crowd-pleaser. It's the perfect coffee to share with your Starbucks lovers and your barista friends, with a flavor profile that checks all the right boxes: intense sweetness, like dark honey; delicate stone fruit, like apricots; and a subtle acidity that reminds us of candied oranges. Edgar's Pacas lot is one of our most beloved releases every year, and we're pretty confident that you're merely a sip away from understanding why. Origin | Santa Barbara, Honduras Producer | Edgar Erazo Farm | El Filo Process | Anaerobic Washed Variety | Pacas Elevation | 1750 MASL