8 oz for $15.00 ($0.0661/gram)
product_url https://metriccoffee.com/collections/featured-products/products/honduras-benjamin-paz
"Who would have thought that only 7 years ago and many visits, calls and purchases in between would have led us to this moment and yet, here we are. We are proud to announce our first Honduran coffee release of the year, a honey processed Pacas variety from our friend and producer Benjamin Paz from Beneficio San Vicente. Beneficio San Vicente is a family owned and operated dry mill and exporter located in the town of Pena Blanca in Northwestern Honduras. Founder and longtime coffee buyer Fidel Paz constructed the current milling facility in 2000 as production in the surrounding area (Santa Barbara) increased, affording the family the opportunity to connect their producing community directly to international buyers. In 2000, Don Fidel’s son Fidel and nephew Arturo joined the business, adding new dimensions of agronomy, sales and marketing expertise to the already-successful company. Single farmer “microlots” started gaining popularity around the same year as programs like the Cup of Excellence competition began showcasing coffees from the aldeas (villages) around Peña Blanca – such as El Cielito, El Cedral and Las Flores – for the first time. About the Coffee: On Benjamin Paz’s farm, which has no name, the altitude ranges as low as 1,400 meters, which is where his Paraneima lot, El Brujo resides and peaks around 1,630 meters, the highest point in the farm where Benjamin and Farm Manager Elias tend to his Pacas lot. Pacas was the third coffee planted on this farm after Bourbon and Paraneima. The Paraneima lot is named El Brujo, which we've had for the past 3 years, and which you will also see on our shelves very soon. Benjamin chose to plant a small section of Bourbon, which tends to do well in Santa Barbara, along with Paraneima which is rust resistant and has proven to show excellent results. The main star star of the farm however, is Pacas. Pacas put Santa Barbara on the map and it was his vision from day one to have an exceptional Pacas of his own. This lot is the result of that vision. Of course, the first two years were developmental, as the trees tend not to produce good quality in their early life. The cup quality was lackluster due to the dry climate and soil composition, so a decision was made to explore other practices to yield a better result. After speaking to a few industry friends and working intentionally with us on a honey processed coffee, the result was a really sweet, clean and bright cup- a beautiful example of a quality pacas with pleasant mouthfeel."