Arturo Paz Itacayo Gesha

About This Coffee

MEET THE PRODUCER | In specialty coffee circles, the Paz family in Honduras needs no introduction. Our buddy, Benjamin Paz, is likely the most familiar to you—he's been featured prominently on our menu 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 there's also a quieter, shyer, unsung hero of the family business as well. His name is Angel Arturo Paz, and his are the hands behind this stunning washed Gesha offering. A third generation coffee producer, Arturo 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, Arturo serves as the chief of quality control at San Vicente, and he continues to participate (and thrive!) in Honduras Cup of Excellence, which he's been involved in since its inception. TRUST THE PROCESS | This lot underwent traditional Honduran washed processing protocols. The result is a straight over-the-plate, low-to-no-fermentation impact Gesha lot— honestly, it couldn't be lovelier. TAKE A SIP | Delicate and beautiful, this coffee shares a lot of characteristics with the flower it emanates on the nose—magnolia. It’s floral, citrusy, and tea-like, reminding us of some of our favorite Ethiopian Gesha coffees. But it’s also remarkably sweet, alluding to its Honduran origin. This coffee sips like oolong tea that’s been stirred with Meyer lemon and served alongside a vanilla cookie, making us dream of enjoying afternoon tea in the English countryside.