Benjamin Paz - Anaerobic Washed

by Black & White

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