Black & White, Onyx, Proud Mary, and Verve have joined forces to bring you something truly next level:

Benjamin Paz’s Finca La Salsa Gesha — First Place in the 2024 Honduras Cup of Excellence and the highest price ever paid for coffee in the competition.

Benjamin’s commitment to quality is matched only by his dedication to his community — supporting fellow producers and building something bigger than himself. In that same spirit, we’ve come together to celebrate this incredible coffee and the people behind it.

Four roasters. One legendary coffee.

Each package contains a total eight ounces of whole-bean coffee, split into four 56-gram portions of coffee from each roaster.

This pre-order will be shipped from Onyx Coffee Lab on Thursday, July 31.

Our relationship with Benjamin Paz began long before we opened the doors of Black & White. One of our founders, Kyle, first met Benjamin back in 2015 through a mutual friend (Kevin Bohlin, the mastermind behind Saint Frank Coffee in San Francisco—we can't recommend them enough!). Benjamin's mission to help roasters buy high-grown, single-producer, and (often) single-variety lots from the Santa Barbara region of Honduras has resulted in a beautiful and fruitful relationship with us, and we are delighted to call him both a colleague and a friend. 

Benjamin is one of our favorite people in coffee, and his renowned washed Gesha lots top our favorite coffees year after year.

This Gesha lot undergoes one of Benjamin’s signature processes, which he calls his 4X method. Each X represents an individual fermentation step.

After harvest, Benjamin’s coffee stays in its whole cherry for 48 hours before pulping. In open air, the coffee ferments its mucilage for 24 hours before spending an equal amount of time submerged in water. Each of these first three steps take place in blue barrels, lidded to create an anaerobic environment for the coffee. For the final step, the fermentation process concludes with another 24 hours of dry fermentation, this time with oxygen introduced.

After this four-step fermentation concludes, the coffee is washed clean, then dried on raised beds.

For this tasting experience, we’re leaving the contemplation of flavor to you. Enjoy this phenomenal coffee, comparing and contrasting our roasting style with the approach of  three other incredible roasters. Enjoy the experience of lovely Gesha and see why Benjamin Paz has earned the highest honor in Honduran coffee production.