MEET THE PRODUCER | In specialty coffee circles, the Paz family in Honduras likely needs no introduction. Our buddy, Benjamin Paz, is likely the most familiar to you - he's been featured on the Black & White menu numerous times over the years. Outgoing and gregarious, you might think that Ben is the sole star of his family's dry mill and export company in Santa Barbara, San Vicente Coffee Exporters. But actually, there's a quieter, shyer unsung hero of the family business as well: his name is Angel Arturo Paz, and he took 7th place in the Honduras Cup of Excellence this year. A third generation coffee producer himself, Angel is quiet, charming, and very devoted to his large extended family. He and Benjamin started formally working together in 2012, when they began cultivating coffee on small plots of farmland in a very rural part of Santa Barbara. Today, Angel serves as the chief of quality control at San Vicente, and he continues to participate (and thrive!) in COE, with which he's been involved since its inception. TRUST THE PROCESS | This lot underwent traditional Honduran Washed processing protocols. The result is a straight over-the-plate, very low-fermentation impact Gesha lot, and honestly, it couldn't be lovelier. TAKE A SIP | When hot, this coffee makes sure you know it's a Gesha straightaway. The aroma is sweet and heavily floral, reminding us of bergamot and jasmine. Delicate stone fruit, like peaches, and citrus fruits, like oranges and lemons, are readily apparent. The sweetness is almost confectionary here, reminding us of vanilla pound cake. As the coffee approaches a pleasantly warm temperature, acidity increases and the texture becomes more rounded. All those Gesha characteristics still shine, with the addition of more (dried) stone fruits this time - like peaches, plums, and cherries. We enjoy this coffee top to bottom, but it's particularly incredible at this temperature. When cool, acidity peaks as the whole tasting experience becomes more citric and tropical. The texture softens to silky and the florality lingers, reminding us of sipping white tea. ___________________________________________________________________________ Origin | Santa Barbara, Honduras Producer | Angel Arturo Paz Farm | El Itacayo Process | Washed Variety | Gesha Elevation | 1550-1730 masl

MEET THE PRODUCER | In specialty coffee circles, the Paz family in Honduras likely needs no introduction. Our buddy, Benjamin Paz, is likely the most familiar to you - he's been featured on the Black & White menu numerous times over the years. Outgoing and gregarious, you might think that Ben is the sole star of his family's dry mill and export company in Santa Barbara, San Vicente Coffee Exporters. But actually, there's a quieter, shyer unsung hero of the family business as well: his name is Angel Arturo Paz, and he took 7th place in the Honduras Cup of Excellence this year. A third generation coffee producer himself, Angel is quiet, charming, and very devoted to his large extended family. He and Benjamin started formally working together in 2012, when they began cultivating coffee on small plots of farmland in a very rural part of Santa Barbara. Today, Angel serves as the chief of quality control at San Vicente, and he continues to participate (and thrive!) in COE, with which he's been involved since its inception. TRUST THE PROCESS | This lot underwent traditional Honduran Washed processing protocols. The result is a straight over-the-plate, very low-fermentation impact Gesha lot, and honestly, it couldn't be lovelier. TAKE A SIP | When hot, this coffee makes sure you know it's a Gesha straightaway. The aroma is sweet and heavily floral, reminding us of bergamot and jasmine. Delicate stone fruit, like peaches, and citrus fruits, like oranges and lemons, are readily apparent. The sweetness is almost confectionary here, reminding us of vanilla pound cake. As the coffee approaches a pleasantly warm temperature, acidity increases and the texture becomes more rounded. All those Gesha characteristics still shine, with the addition of more (dried) stone fruits this time - like peaches, plums, and cherries. We enjoy this coffee top to bottom, but it's particularly incredible at this temperature. When cool, acidity peaks as the whole tasting experience becomes more citric and tropical. The texture softens to silky and the florality lingers, reminding us of sipping white tea. ___________________________________________________________________________ Origin | Santa Barbara, Honduras Producer | Angel Arturo Paz Farm | El Itacayo Process | Washed Variety | Gesha Elevation | 1550-1730 masl