Honduras Arturo Paz *Very Limited*

Limited Lot Subscriber Exclusive 

Only 150 bags are available through the weekend or until Sold Out, 12oz only

 

 

Flavor Notes of Passion Fruit, Grape Drink, Hibiscus

 

-100% Red Catuai Varietal

-1630 Meters Elevation

-Santa Barbara, Honduras

We were only able to get our hands on 200lbs from his 2.5 hectare farm, and we are roasting all of it this weekend. One of our favorite Seattle cafes bought up a certain amount, and the rest is available to you.  

This very limited lot comes from Cup of Excellence 7th place winner Arturo Paz and his farm La Colmena. A third generation coffee farmer, Arturo bought this plot of land in 2007 and planted it with 100% red catuai coffee shrubs, a distinctive choice compared to the dominant Pacas variety of the region. 

He’s competed many seasons in the Cup of Excellence, always placing in the top 10, his coffee also placed 2nd in the Late Harvest National Competition in 2016. His passion is to grow his crop in harmony with the nature around it, keeping shade trees and other crops planted throughout the farm.  

Please enjoy this special offering! Peter Mark and the Kuma team.

Produced by Arturo Paz in the Santa Barbara region of Honduras, this Red Catuai lot represents a focused expression of high-altitude cultivation. Grown at 1630 masl, the coffee is roasted by Kuma Coffee to highlight a distinct profile characterized by notes of passion fruit, grape drink, and hibiscus. While Red Catuai is often recognized for its balanced acidity and reliable sweetness, the specific terroir of Santa Barbara frequently contributes to the complex, vibrant profiles found in these limited releases.

When evaluating the nuances of such a specific origin, tasters often find it helpful to reference a flavor wheel to categorize the interplay between the bright, tropical fruit acidity and the deeper, floral undertones present in the cup. This Very Limited offering from Arturo Paz serves as a compelling example of the meticulous processing and careful roasting required to preserve the delicate characteristics inherent in this particular harvest.