MEET THE PRODUCER

The Paz family is a pillar of Honduran coffee. You probably know Benjamin — outgoing, everywhere, a long-time partner on our menu. But there’s another side of San Vicente Coffee Exporters: his cousin, Angel Arturo Paz. Quiet, precise, and deeply dedicated to his family, Arturo is the one behind quality control. He’s also been part of the Honduras Cup of Excellence since day one.

In 2012, Arturo and Benjamin began farming small plots together in rural Santa Barbara. Now, Arturo’s steady hand guides quality at San Vicente. And when he told us about a process he called Jurassic? We knew we had to taste it.

TRUST THE PROCESS

The lot is called Jurassic DRD. The name Jurassic comes from Arturo’s farm entrance — massive trees, lush foliage, an almost prehistoric landscape. DRD stands for Dark-Room Dried, a method first coined by the Hartman family in Panama. Arturo is the first to bring it to Honduras.

Here’s how it works:

• Cherries hand-picked and sorted.

• Moved immediately into refrigerated shipping containers (sourced from Dole) outfitted with dehumidifiers + A/C.

• Inside climate: ~17°C (63°F), ~35% humidity — much cooler and drier than outside air.

• Slows fermentation, extends drying time.

• Two lots: one dried 7 days, the other 20. Both finished in open-air solar tents until stable.

TAKE A SIP

Hot: Gesha character shines — white florals, citric brightness, tea-like structure. Honduran sweetness runs through: brown sugar, cooked fruit. Tropical hints of mango and pineapple whisper the natural process.

Warm: Acidity and florality intensify. Lychee and cherry emerge. Still tea-like, but layered with fruit complexity.

Cool: Gesha at full volume — fresh, crisp, vibrant. Lychee candy, tropical punch, peach iced tea. Astonishingly expressive, yet remarkably clean.

A masterful balance of variety, place, and process.

Tasting Notes: White Flowers, Bergamot, Tropical Fruits, Fresh Citrus

Producers - Arturo Paz

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.