**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 thrilled to introduce one of his coffees as our second-ever black label release from Honduras (the first was also one of Benjamin's coffees, if that gives you any idea how highly we regard this storied producer). **TRUST THE PROCESS |**This lot underwent traditional Honduran Washed processing protocols. TAKE A SIP | When hot, this coffee features soft florals and subtle stone fruit, like cherry. It's vibrant and bright, with a great acid structure that reminds us of Meyer lemons. Vanilla can also be perceived at this temperature. As the coffee approaches a pleasantly warm temperature, it becomes more tropical in character - reminding us of several yellow tropical fruits, like mango, passionfruit, and papaya. Texture softens as acidity soars, becoming zesty in nature, like green apples and orange zest. When cool, florality takes center stage, showcasing some familiar notes (like magnolia) alongside some more interesting ones (like chamomile, lavender, and rose hips). It's clean and sweet at this temperature, reminding us of all the Gesha coffees we've loved before this one - more than a few of which were cultivated by Benjamin's careful hand. ___________________________________________________________________________ **Origin |**El Cedral, Santa Barbara, Honduras Producer | Benjamin Paz Farm | La Salsa Process | Washed Variety | Gesha Elevation | 1680 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 thrilled to introduce one of his coffees as our second-ever black label release from Honduras (the first was also one of Benjamin's coffees, if that gives you any idea how highly we regard this storied producer). **TRUST THE PROCESS |**This lot underwent traditional Honduran Washed processing protocols. TAKE A SIP | When hot, this coffee features soft florals and subtle stone fruit, like cherry. It's vibrant and bright, with a great acid structure that reminds us of Meyer lemons. Vanilla can also be perceived at this temperature. As the coffee approaches a pleasantly warm temperature, it becomes more tropical in character - reminding us of several yellow tropical fruits, like mango, passionfruit, and papaya. Texture softens as acidity soars, becoming zesty in nature, like green apples and orange zest. When cool, florality takes center stage, showcasing some familiar notes (like magnolia) alongside some more interesting ones (like chamomile, lavender, and rose hips). It's clean and sweet at this temperature, reminding us of all the Gesha coffees we've loved before this one - more than a few of which were cultivated by Benjamin's careful hand. ___________________________________________________________________________ **Origin |**El Cedral, Santa Barbara, Honduras Producer | Benjamin Paz Farm | La Salsa Process | Washed Variety | Gesha Elevation | 1680 masl