Edgar Erazo - Anaerobic Pacas

MEET THE PRODUCER | Through mutual friends Kevin Bohlin (Saint Frank Coffee) and Benjamin Paz (San Vicente), we established our very first direct-trade relationship with a producer named Edgar Erazo in 2017. In the years since that introduction, Edgar's coffees have been featured on our menu many times, and we now purchase his entire Pacas crop at every harvest! Known for their intense sweetness and comforting approachability, Santa Barbara coffees are pretty beloved around here, and this year's lot from Edgar is an archetype of the storied region’s profile.

TRUST THE PROCESS | After being handpicked at peak ripeness, whole coffee cherries are hand-sorted for quality and floated to remove lower density beans. After this, they are lovingly placed in an anaerobic environment for a short while before being thoroughly washed and spread out to dry on raised beds, until optimal moisture content is achieved.

TAKE A SIP | Super sweet and easy-drinking, this coffee is–as always–a crowd-pleaser. It's the perfect coffee to share with your Starbucks lovers and your barista friends, with a flavor profile that checks all the right boxes: intense sweetness, like dark honey; delicate stone fruit, like apricots; and a subtle acidity that reminds us of candied oranges. Edgar's Pacas lot is one of our most beloved releases every year, and we're pretty confident that you're merely a sip away from understanding why.

Origin | Santa Barbara, Honduras

Producer | Edgar Erazo

Farm | El Filo

Process | Anaerobic Washed

Variety | Pacas

Elevation | 1750 MASL

Produced by Edgar Erazo in the Santa Barbara region of Honduras, this lot showcases the potential of the Pacas varietal when subjected to precise post-harvest techniques. Roasted by Black & White Coffee Roasters, the coffee undergoes an anaerobic washed process, a method that often influences the final cup profile by altering the fermentation environment to emphasize specific acidity and sweetness. While anaerobic processing is frequently associated with heightened intensity, the resulting cup highlights notes of dark honey, apricots, and candied oranges.

Understanding the impact of processing methods is essential for any enthusiast looking to explore how controlled fermentation shapes the sensory experience. By comparing these characteristics against the flavor wheel, one can better appreciate the nuanced interplay between the Pacas varietal’s inherent qualities and the specific techniques employed by producers like Erazo. This coffee serves as a compelling example of how regional terroir and modern processing innovation converge in the cup.