MEET THE PRODUCER

Few names carry as much weight in Honduran specialty coffee as Benjamin Paz. A third-generation producer and key figure in the Santa Bárbara region, Benjamin’s influence spans both farming and exporting. He joined the exporting venture San Vicente in 2008, planted his first coffee trees in 2012, and has since become a multiple-time Cup of Excellence winner—including a 2024 victory that Black & White was honored to celebrate with him in person.

Beyond his own farms, Benjamin is a tireless advocate for sustainability and community. He has long championed environmental initiatives like forest conservation and regenerative practices. Through his work at San Vicente, he also helps connect local producers with specialty buyers worldwide—ensuring access to better markets and fairer prices for farmers across the region.

TRUST THE PROCESS

Cherries are handpicked at peak ripeness and carefully sorted before a 48-hour fermentation in blue barrels. Afterward, they’re dried for 18 days in solar dryers, with frequent movement to guarantee even, consistent results.

TAKE A SIP

This lot strikes a beautiful balance—fermentation-forward without tipping into wild territory. Expect layered stone fruit—think black cherry and yellow peach—framed by bright citrus tones reminiscent of fresh orange. A silky texture and milk-chocolate sweetness round out the profile, making this one of the most approachable anaerobic naturals on the table.

Expressive, structured, and deeply satisfying.

Tasting Notes: Black Cherry, Orange, Yellow Peach, Milk Chocolate

Producers - Benjamin Paz (La Leona)

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.