One Time Purchase -- a singular purchase that is not tied to a subscription (shipping rates apply)

Subscribe It Your Way -- our newest subscription model that allows you the most customization (shipping is free)

Subscribe By Usage -- a subscription brought to you by Bottomless. Your coffee is stored on a smart scale that will send your next order when the bag is under a certain weight (shipping is free)

MEET THE PRODUCER | Benjamin Paz is a cornerstone of Honduran specialty coffee, and we’re not just saying that because he’s a personal friend. A third generation producer with deep roots in both coffee production and exporting, Benjamin began working with the exporting venture, San Vicente, in 2008 and began growing his own coffee four years later. Since those first trees were planted, Benjamin has won the Honduras Cup of Excellence multiple times, including in 2024, when our director and head roaster had the tremendous privilege of celebrating with him in person. 

Away from the cupping table, Ben is an advocate for both environmental stewardship and economic opportunity. On his own farms, he has championed sustainable farming practices and forest conservation initiatives for years. Additionally, through his work with San Vicente, Ben pours a great deal of energy into connecting other local producers to reputable specialty roasters, helping to ensure fair prices for the farmers in his beloved Santa Barbara region.

TRUST THE PROCESS | This lot underwent a very special proprietary process named 4X Washed. Each “X” represents a unique fermentation step: first, after being picked at peak ripeness, the coffee ferments in whole cherry for 48 hours before it is de-pulped. Next, it is left to ferment in mucilage for an additional 24 hours. The coffee is then submerged in water for an additional 24 hours of fermentation. These first three rounds of fermentation take place in an anaerobic environment inside plastic barrels, but the fourth and final round of fermentation is dry and oxygenated, lasting (you guessed it!) 24 hours. After all of this, the coffee is finally washed clean and spread out to dry on raised beds. 

TAKE A SIP | When hot, this coffee bursts with floral and citrus notes. One of the more floral coffees we’ve tasted from Honduras, a lavender note greets you on the aroma, melding with the subtle bergamot of an early grey tea. Upon tasting, the bergamot transitions to complex citrus, accented by a hint of orange zest. Yellow plum and dried mango round out the profile with depth and sweetness.

When warm, sweetness and acidity grow louder. Citrus remains with a mandarin note, while tropical fruits step forward to center stage. Florality gives way to lychee, as citrus modulates into pineapple. Our sweet yellow plum shifts into cherry, and brown sugar structures the drinking experience.

When cool, acidity continues to amplify. Tropical fruit persists, with mango making a return in the form of mango nectar. Bergamot comes back in its fresh form. Florals linger in a soft form, and lychee transforms into watermelon. The finish becomes pleasantly dry, reminiscent of oolong tea.

Origin | El Cedral, Santa Barbara, Honduras

Producer | Benjamin Paz

Farm | La Salsa

Process | 4X Washed

Variety | Gesha

Elevation | 1600 MASL