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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 a quieter, shyer, unsung hero of the family business as well. His name is Angel Arturo Paz, and when he told us about a processing method he lovingly referred to as “Jurassic,” well… we simply couldn’t help ourselves.

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, with which he's been involved in since its inception.

TRUST THE PROCESS | The process name lovingly assigned to this lot is Jurassic DRD. The first of those descriptors has less to do with the science behind the process itself and more to do with the aesthetic in which this coffee flourished: the entrance to Arturo’s farm genuinely other-worldly, with massive trees shading the gate and foliage so large and lush, we wouldn’t have been surprised to find one of Big Foot’s beloved tree stars.

The DRD acronym, however, has everything to do with processing science. Originally coined by the Hartman family in Panama about 10 years ago, DRD stands for “dark-room dried,” and it refers to the re-purposing of refrigerated shipping containers as UV-free coffee-drying facilities. To our knowledge, Arturo and his team are the first producers to attempt this nuanced processing method in Honduras—and they knocked it out of the park.

After being hand-picked and hand-sorted, whole coffee cherries are immediately transported to the dry mill and spread out in refrigerated shipping units that Arturo acquired from Dole. The containers are outfitted with de-humidifiers and miniature a/c units. Inside, the climate is much cooler (about 17 degrees Celsius, or 63 Fahrenheit) and drier (about 35% humidity) than the Honduran air outside, conditions which slow fermentation and increase drying time. This coffee is composed of two lots: one that spent seven days in the container and another that spent twenty. After their respective stays, each lot was transferred to open-air solar tents to finish drying, until optimal moisture content was achieved. 

TAKE A SIP | When hot, this coffee showcases all three of its unique properties: variety, origin, and processing. Floral like white flowers, tea-like, and citric, there’s no mistaking this coffee is a Gesha. Like any good Honduran coffee, it’s also delightfully sweet, reminding us of brown sugar and cooked fruits. And there are subtle nods to its natural processing as well, in the form of tropical fruit notes like mango and pineapple.

As the coffee approaches a pleasantly warm temperature, florality and acidity intensify, and more tropical fruits can be perceived, like lychee. Stone fruits, like cherry, emerge at this temperature. It is here that you really start to believe this coffee might’ve undergone a natural processing method, but that similarity to sipping a cup of tea may still give you pause. 

When cool, Gesha variety characteristics get turned up to eleven: everything about this cup is fresh, vibrant, and crisp. The tropical fruits sweeten here, reminding us of lychee candy and tropical fruit punch. Those subtle stone fruits and that lingering tea quality combine to give us an experience akin to sipping peach iced tea. From top to bottom, this coffee is astonishingly expressive and remarkably clean—a true feat in both production and processing from one of our favorite friends in coffee.

Origin | El Sauce, Santa Barbara, Honduras

Producer | Arturo Paz

Farm | El Itacayo

Process | DRD

Variety | Gesha

Elevation | 1550–1730 MASL