Benjamin Paz - Anaerobic Washed

MEET THE PRODUCER | 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 - truly - one of our favorite people in coffee, and his renowned washed Gesha lots (which have taken top honors at Honduras COE in years past) is easily one of our favorite coffees year after year.

TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries undergo two 48-hr rounds of anaerobic fermentation: first, in whole cherry, and then in mucilage. Once fermentation is complete, the lot is thoroughly washed and spread out to dry on raised beds until optimal moisture content is achieved.

TAKE A SIP | When hot, this coffee is floral on the nose, like white flowers. It’s both citric and sweet, combining with vanilla to give us something like lemon pound cake. Stone fruit - like peaches and cherries - hint at those two rounds of anaerobic fermentation. The body is smooth and round throughout. 

As the coffee approaches a pleasantly warm temperature, everything ticks up: it’s more floral, more acidic, brighter and fresher here. It’s still sweet in taste and round in body, and that peach note perseveres.

When cool, tropical fruits and melon finally emerge, paying homage to this coffee’s fermentation journey (think: mango, watermelon). The citrus is more complex and almost candy-like at this temperature, and cherry re-emerges - in fermented form this time.. The body is still round, and the texture has softened. The whole cup is perfumed in nature, retaining its variety characteristics to the very last sip.

---

Origin | El Cedral, Santa Barbara, Honduras

Producer | Benjamin Paz

Farm | La Salsa

Process | Washed

Variety | Gesha 

Elevation | 1700 MASL

This lot from producer Benjamin Paz represents a sophisticated intersection of high-altitude cultivation and meticulous post-harvest technique. Grown in the Santa Barbara region of Honduras, this coffee features the Gesha varietal, which is widely celebrated in the specialty industry for its distinct floral aromatics and tea-like clarity. By utilizing an anaerobic washed processing method, the producer has sought to amplify the inherent complexity of the cherry.

Roasted by Black & White Coffee Roasters, this selection highlights a vibrant profile ranging from delicate white flowers to dense, fruit-forward notes of mango, peach, and watermelon. While anaerobic fermentation can often introduce unique, punchy acidity, the washed process typically preserves a clean, refined finish. To better understand how these specific descriptors align with broader industry standards, you can reference the flavor wheel to explore the nuances of these bright, citrus-leaning and stone-fruit characteristics.