{"title":"Featuring Ben Paz","description":"","products":[{"product_id":"r-bersi-sagastume-and-edwin-pineda-natural-sl-28","title":"Bersi Sagastume and Edwin Pineda - Natural SL 28","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCERS |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eWith this coffee, we have the distinct pleasure of featuring two members of the most renown producing families in Honduras - and they married each other! Bersi Sagastume is the daughter of third-generation producer and Sagastume family patriarch, Pedro Sagastume. \u003c\/span\u003eThe Sagastume family has spent decades building something of a coffee empire in the Santa Barbara region of Honduras. In recent years, Pedro has divided his farms into multiple lots and given many of them to his children to manage and cultivate for themselves - including El Pozo, which is now owned and overseen by his daughter, Bersi.\u003c\/p\u003e\n\u003cp\u003eIn turn, Edwin Pineda is a member of the beloved Pineda family, and we've featured coffees from many of its members over the years (including our friend Benjamin Paz, who also has his name on a black label release this week!). Due to some logistical hoops in Honduras, this SL28 lot had to be entered in Edwin's name at the 2023 Honduras Cup of Excellence, where it took 21st place. Nevertheless, Bersi, Edwin, and their storied families each played an important role in its production and success, and we feel their credit is due in equal parts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e The seeds which yielded the coffee trees that produced this lot were transported from Kenya to Honduras, and the resultant fruit maintains much of that characteristic Kenyan, SL28 variety. After being picked at peak ripeness, the coffee cherries were hand-sorted for quality and placed directly on raised beds for drying, until optimal moisture content was achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eIn the spirit of Cersei Lannister, this coffee has us demanding, \"More wine!\" When \u003cem\u003ehot, \u003c\/em\u003eit most reminds us of a natural red wine, with plenty of red berries, currants, and just the right amout of funk. Combined with the presence of baking spice notes and a sweetness like brown sugar, it also makes us think of mulled wine. A lovely acidity, like lime zest, is noticeable here but is about to get turned up to eleven.\u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm\u003c\/em\u003e temperature, acidity and funk factor get turned up a notch, and the coffee still reminds us of red wine, but perhaps more accurately of an orange wine. Some folks at the cupping table even likened the experience to tasting Wine Gums (yes they do exist), calling out those wine-y characteristics paired with fruit notes like red plum and blueberry. \u003c\/p\u003e\n\u003cp\u003eAcidity reaches its peak when the coffee \u003cem\u003ecools,\u003c\/em\u003e and this vibrant profile now reminds us of a natural white wine. The variety really shows off its roots here, with notes of currant and blackberry giving all kinds of Kenyan vibes.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eSanta Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Bersi Sagastume \u0026amp; Edwin Pineda\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e El Pozo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e SL28\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1550 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"Default Title","offer_id":47637467529529,"sku":"BWSO-EdP-2810","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/BersiSagastumeEdwinPineda_online_4x-100.jpg?v=1701805564"},{"product_id":"r-hermanos-sabillon-parainema-natural","title":"Hermanos Sabillon - Parainema Natural","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eThis release is a blend of two Parainema lots, one each from brothers Fredy and Merlin Sabillon. We are delighted to have the Sabillon family back on our menu!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCERS |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eFredy and Merlin Sabillon grew up in Santa Barbara, picking coffee for other farms and dreaming of one day owning their own coffee farms . At age 21, Merlin managed to purchase a 2-hectare plot of land on which to build that dream, and Fredy followed suit soon after. They began by selling commercial coffee, and it was the volatility of that market which eventually led Merlin and Fredy to pursue specialty coffee instead. Today, you can find their coffees at the Honduras Cup of Excellence alongside some of our favorite producers from that area, like Benjamin Paz (who is also responsible for introducing us to the Sabillons!). A true picture of steadfastness and resilience, we are thrilled to share their stories - and their blended Parainema lots! - with you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAfter being handpicked at peak ripeness, the coffee cherries undergo both hand-sorting and floating to ensure proper quality. Then, the cherries are immediately removed to a solar dryer to dry for 17-22 days, until 9.5-10% moisture content is achieved.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eAs far as naturally processed coffees go, this one is pretty approachable. When fresh, you can enjoy simple red fruit flavors and a nutty, almost praline-like, sweetness. But this coffee really shines as it begins to age out! Red fruit flavors like red plum, raspberry, and cherry become more distinct. The sweetness is confectionary in nature, combining with a citrus-like acidity to make us think of lemon pound cake. Most interesting and agreed upon, however, is a flavor experience that reminds us of malted milk chocolate balls - like the Whoppers candy we greedily ate from our Easter baskets as children.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eSanta Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers |\u003c\/strong\u003e Fredy \u0026amp; Merlin Sabillon\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e  Parainema\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1250-1350 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":47695396733241,"sku":"","price":22.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47695396766009,"sku":"","price":58.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47695396798777,"sku":"","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/HermanosSabillon_online_4x-100.jpg?v=1702478281"},{"product_id":"r-sagastume-pineda-2023-coe-21","title":"Sagastume \u0026 Pineda - 2023 COE #21","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCERS |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eWith this coffee, we have the distinct pleasure of featuring two members of the most renown producing families in Honduras - and they married each other! Bersi Sagastume is the daughter of third-generation producer and Sagastume family patriarch, Pedro Sagastume. \u003c\/span\u003eThe Sagastume family has spent decades building something of a coffee empire in the Santa Barbara region of Honduras. In recent years, Pedro has divided his farms into multiple lots and given many of them to his children to manage and cultivate for themselves - including El Pozo, which is now owned and overseen by his daughter, Bersi.\u003c\/p\u003e\n\u003cp\u003eIn turn, Edwin Pineda is a member of the beloved Pineda family, and we've featured coffees from many of its members over the years (including our friend Benjamin Paz, who also has his name on a black label release this week!). Due to some logistical hoops in Honduras, this SL28 lot had to be entered in Edwin's name at the 2023 Honduras Cup of Excellence, where it took 21st place. Nevertheless, Bersi, Edwin, and their storied families each played an important role in its production and success, and we feel their credit is due in equal parts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e The seeds which yielded the coffee trees that produced this lot were transported from Kenya to Honduras, and the resultant fruit maintains much of that characteristic Kenyan, SL28 variety. After being picked at peak ripeness, the coffee cherries were hand-sorted for quality and placed directly on raised beds for drying, until optimal moisture content was achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eIn the spirit of Cersei Lannister, this coffee has us demanding, \"More wine!\" When \u003cem\u003ehot, \u003c\/em\u003eit most reminds us of a natural red wine, with plenty of red berries, currants, and just the right amount of funk. Combined with the presence of baking spice notes and a sweetness like brown sugar, it also makes us think of mulled wine. A lovely acidity, like lime zest, is noticeable here but is about to get turned up to eleven.\u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003etemperature, acidity and funk factor get turned up a notch, and the coffee still reminds us of red wine, but perhaps more accurately of an orange wine. Some folks at the cupping table even likened the experience to tasting Wine Gums (yes they do exist), calling out those wine-y characteristics paired with fruit notes like red plum and blueberry. \u003c\/p\u003e\n\u003cp\u003eAcidity reaches its peak when the coffee \u003cem\u003ecools,\u003c\/em\u003e and this vibrant profile now reminds us of a natural white wine. The variety really shows off its roots here, with notes of currant and blackberry giving all kinds of Kenyan vibes.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eSanta Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Bersi Sagastume \u0026amp; Edwin Pineda\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e El Pozo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e SL28\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1550 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":47820882903353,"sku":"","price":35.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47820882936121,"sku":"","price":85.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47820882968889,"sku":"","price":221.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/SagastumeYPineda_2023COE_online_4x-100.jpg?v=1704896261"},{"product_id":"r-benjamin-paz-red-bourbon-natural","title":"Benjamin Paz - Red Bourbon Natural","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eOur relationship with Benjamin Paz began long before we opened the doors of Black \u0026amp; White. One of our owners, 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 so honored to call him one of our dearest friends in coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being handpicked at peak ripeness, the coffee cherries are transported to the wet mill and hand-sorted for quality. They are fermented for 48 hours in blue barrels. Then, they are put in a solar dryer for 18 days, where they are constantly agitated to ensure uniform drying. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eThis coffee really toes the line between fermentation impact and approachability. It's certainly a \"fermentation-forward\" cup, but not so crazy or funky as to deter certain palettes. Think black grapes and red wine, but not quite sangria. It has a smoothness and sweetness about it that's reminiscent of milk chocolate, making it one of the more approachable anaerobic naturals on the cupping table. \u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003eLa Leona, \u003cspan\u003eSanta Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Benjamin Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e La Leona\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Anaerobic Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Red Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1550 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":49171360907577,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":49171360940345,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":49171360973113,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Benjamin_Paz_Red_Bourbon_Natural_Retail.png?v=1718386204"},{"product_id":"r-benjamin-paz-salad","title":"Benjamin Paz - Salad","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur relationship with Benjamin Paz began long before we opened the doors of Black \u0026amp; White. One of our owners, 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 so honored to call him one of our dearest friends in coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e So, the story goes that Benjamin was propagating both SL28 and Gesha seedlings in a nursery located on the La Salsa property, but they weren't really thriving there. In a last-ditch effort to save the seedlings, Benjamin decided to go ahead and plant all of them together on the same lot, rather than taking precious time to separate them by variety first. Thus, when harvest time rolled around, the resultant lot was a field blend of both Gesha and SL28 cherries. Benjamin appropriately named the lot \u003cem\u003eLa Ensalada\u003c\/em\u003e and processed all of it together as a washed coffee. The result? Well, it's delicious.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eLighter in body than the other coffees from the Ben Paz Box Set, this washed field blend of Gesha and SL28 varieties is an excellent representation of each, with soft florals and subtle spice keeping the volume low. Red currants and sweet citrus can be perceived here.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEl Cedral, Santa Barbara, Honduras\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eBenjamin Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eLa Salsa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eWashed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Gesha \u0026amp;\u003cstrong\u003e \u003c\/strong\u003eSL28\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e1700 masl\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":49321703899449,"sku":"BWSO-BeP-Sa12","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Benjamin_Paz_Salad_Retail.png?v=1718386085"},{"product_id":"r-benjamin-paz-sl28-washed","title":"Benjamin Paz - SL28 Washed","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur relationship with Benjamin Paz began long before we opened the doors of Black \u0026amp; White. One of our owners, 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 so honored to call him one of our dearest friends in coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eAfter being handpicked at peak ripeness, the coffee cherries are de-pulped and put into open tanks to ferment for 20 hours. Once the mucilage is fermented the beans are rinsed four times, then they are placed on raised beds to dry for a day. Lastly the beans are put in a solar dryer for around 14 days to dry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eVibrant and juicy, this washed lot has everything we love about Kenyan coffees (like red currant!) - minus the savory part. Floral on the nose and sweet as you sip, it has a nice spiced characteristic that reminds us of cinnamon buns.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eEl Cedral, Santa Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eBenjamin Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eLa Salsa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eWashed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eSL28\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e1700 masl\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":49321706062137,"sku":"BWSO-BeP-SW12","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Benjamin_Paz_SL_Washed_Retail.png?v=1718386055"},{"product_id":"r-benjamin-paz-sl28-honey","title":"Benjamin Paz - SL28 Honey","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur relationship with Benjamin Paz began long before we opened the doors of Black \u0026amp; White. One of our owners, 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 so honored to call him one of our dearest friends in coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003eAfter being handpicked at peak ripeness, the coffee cherries are placed in sealed plastic barrels for 72 hours. The cherries are then de-pulped and put into tanks to dry fermented for 16 hours. Once the mucilage is fermented, it is placed on raised beds for a day before moving to a solar dryer for 18 days to complete the honey process. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eSimilar to the washed coffee from the box set, but sweeter in its expression, this honey-processed lot still has a bit of that spice characteristic, and the fruit notes are more \"cooked\" in nature, reminding us of grilled mangoes and apple pie.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eEl Cedral, Santa Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eBenjamin Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eLa Salsa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eHoney\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e SL28\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e1700 masl\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":49321709502777,"sku":"BWSO-BeP-SH12","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Benjamin_Paz_sl28_Honey_Retail.png?v=1718386035"},{"product_id":"r-benjamin-paz-sl28-natural","title":"Benjamin Paz - SL28 Natural","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur relationship with Benjamin Paz began long before we opened the doors of Black \u0026amp; White. One of our owners, 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 so honored to call him one of our dearest friends in coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003eAfter being handpicked at peak ripeness, the coffee cherries are transported to the wet mill and hand-sorted for quality. Then the cherries are put in a solar dryer to slowly dry for 16 days and are shaken constantly to ensure uniform drying\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eThe natural lot is where this coffee came to party! It's tropical, vibrant, and juicy - reminding us of sangria. It becomes more complex and lovely as it cools. Honestly, between you and us: it just might be the best natural we've ever tasted from Honduras. \u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eEl Cedral, Santa Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eBenjamin Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eLa Salsa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eNatural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety | \u003c\/strong\u003eSL28\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e1700 masl\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":49321734832441,"sku":"BWSO-BeP-SN12","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Benjamin_Paz_SL28_Natural_Retail.png?v=1718386000"},{"product_id":"r-benjamin-paz-washed-gesha-oct-2024","title":"Benjamin Paz - Washed Gesha","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur relationship with Benjamin Paz began long before we opened the doors of Black \u0026amp; White. One of our owners, 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 thrilled to introduce one of his coffees as our second-ever black label release from Honduras (the first was also one of Benjamin's coffees, if that gives you any idea how highly we regard this storied producer).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis lot underwent traditional Honduran Washed processing protocols.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen \u003cem\u003ehot, \u003c\/em\u003ethis coffee features soft florals and subtle stone fruit, like cherry. It's vibrant and bright, with a great acid structure that reminds us of Meyer lemons. Vanilla can also be perceived at this temperature. \u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm \u003c\/em\u003etemperature, it becomes more tropical in character - reminding us of several yellow tropical fruits, like mango, passionfruit, and papaya. Texture softens as acidity soars, becoming zesty in nature, like green apples and orange zest. \u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ecool,\u003c\/em\u003e florality takes center stage, showcasing some familiar notes (like magnolia) alongside some more interesting ones (like chamomile, lavender, and rose hips). It's clean and sweet at this temperature, reminding us of all the Gesha coffees we've loved before this one - more than a few of which were cultivated by Benjamin's careful hand.\u003c\/p\u003e\n\u003cp\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eEl Cedral, Santa Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Benjamin Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e La Salsa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e  Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1680 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50044092809529,"sku":"BWSO-BeP-WG10","price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/BenjaminPaz_onlinecard_4x_a4764b3e-28b9-4ecc-b20a-d92740807e0c.png?v=1729178245"},{"product_id":"r-arturo-paz-coe-7","title":"Arturo Paz - COE #7","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eIn specialty coffee circles, the Paz family in Honduras likely needs no introduction. Our buddy, Benjamin Paz, is likely the most familiar to you - he's been featured on the Black \u0026amp; White menu numerous times over the years. Outgoing and gregarious, you might think that Ben is the sole star of his family's dry mill and export company in Santa Barbara, San Vicente Coffee Exporters. But actually, there's a quieter, shyer unsung hero of the family business as well: his name is Angel Arturo Paz, and he took 7th place in the Honduras Cup of Excellence this year. \u003c\/p\u003e\n\u003cp\u003eA third generation coffee producer himself, Angel is quiet, charming, and very devoted to his large extended family. He and Benjamin started formally working together in 2012, when they began cultivating coffee on small plots of farmland in a very rural part of Santa Barbara. Today, Angel serves as the chief of quality control at San Vicente, and he continues to participate (and thrive!) in COE, with which he's been involved since its inception. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis lot underwent traditional Honduran Washed processing protocols. The result is a straight over-the-plate, very low-fermentation impact Gesha lot, and honestly, it couldn't be lovelier.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen \u003cem\u003ehot, \u003c\/em\u003ethis coffee makes sure you know it's a Gesha straightaway. The aroma is sweet and heavily floral, reminding us of bergamot and jasmine. Delicate stone fruit, like peaches, and citrus fruits, like oranges and lemons, are readily apparent. The sweetness is almost confectionary here, reminding us of vanilla pound cake. \u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm \u003c\/em\u003etemperature, acidity increases and the texture becomes more rounded. All those Gesha characteristics still shine, with the addition of more (dried) stone fruits this time - like peaches, plums, and cherries. We enjoy this coffee top to bottom, but it's particularly incredible at this temperature. \u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ecool\u003c\/em\u003e, acidity peaks as the whole tasting experience becomes more citric and tropical. The texture softens to silky and the florality lingers, reminding us of sipping white tea.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eSanta Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Angel Arturo Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e El Itacayo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1550-1730 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50214195396921,"sku":"BWSO-COE-AP10","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":50214195429689,"sku":"BWSO-COE-AP12","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/ArturoPaz_COE7_online_4x_59d901a3-93d9-47f5-b329-ad01ce457baa.png?v=1733323926"},{"product_id":"r-arturo-paz-washed-gesha","title":"Arturo Paz - Washed Gesha","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eIn specialty coffee circles, the Paz family in Honduras likely needs no introduction. Our buddy, Benjamin Paz, is likely the most familiar to you - he's been featured on the Black \u0026amp; White menu numerous times over the years. Outgoing and gregarious, you might think that Ben is the sole star of his family's dry mill and export company in Santa Barbara - San Vicente Coffee Exporters. But actually, there's a quieter, shyer, unsung hero of the family business as well. His name is Angel Arturo Paz, and he took 7th place in the Honduras Cup of Excellence last year (we had the tremendous privilege of featuring that coffee in our black label lineup a few months back).\u003c\/p\u003e\n\u003cp\u003eA third generation coffee producer himself, Angel is quiet, charming, and very devoted to his large extended family. He and Benjamin started formally working together in 2012, when they began cultivating coffee on small plots of farmland in a very rural part of Santa Barbara. Today, Angel serves as the chief of quality control at San Vicente, and he continues to participate (and thrive!) in COE, with which he's been involved since its inception.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e This lot underwent traditional Honduran Washed processing protocols. The result is a straight over-the-plate, very low-fermentation impact Gesha lot, and honestly, it couldn't be lovelier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eSimilar to his prized COE entry, this washed Gesha lot is a crisp, clean, lovely iteration of the variety we hold so dearly. It features soft florals on the nose and a vibrant acidity - like pomelos - throughout. White grape keeps the fruit notes delicate and sweet, while the full depth of that sweetness is experienced as dark honey - lingering, and lovely.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eSanta Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Arturo Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e El Itacayo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1550 - 1730 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":50458234192185,"sku":"BWSO-ArP-WG12","price":28.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":50458234224953,"sku":"BWSO-ArP-WG02","price":72.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":50458234257721,"sku":"BWSO-ArP-WG05","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/ArturoPaz_WashedGesha_onlinecard_4x_9f252127-9bd7-4d6f-bb0f-95c940ffe36f.png?v=1740584129"},{"product_id":"r-salad-set-benjamin-paz","title":"Benjamin Paz - Salad Set","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eBenjamin Paz is a cornerstone of Honduran specialty coffee, and we’re not just saying that because he’s a personal friend. A third generation producer with deep roots in both coffee production and exporting, Benjamin began working with the exporting venture, San Vicente, in 2008 and began growing his own coffee four years later. Since those first trees were planted, Benjamin has won the Honduras Cup of Excellence multiple times, including in 2024, when our director and head roaster had the tremendous privilege of celebrating with him in person. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAway from the cupping table, Ben is an advocate for both environmental stewardship and economic opportunity. On his own farms, he has championed sustainable farming practices and forest conservation initiatives for years. Additionally, through his work with San Vicente, Ben pours a great deal of energy into connecting other local producers to reputable specialty roasters, helping to ensure fair prices for the farmers in his beloved Santa Barbara region.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eA couple of years ago, Benjamin was propagating SL28 and Gesha seedlings in a nursery located on the La Salsa property, but they weren't really thriving there. In a last-ditch effort to save the seedlings, Benjamin decided to go ahead and plant all of them together on the same plot of land, rather than taking precious time to separate them by variety first. Other varieties were planted on that plot as well. Thus, when harvest time rolled around, the resultant lot was a true field blend of both Gesha and SL28 cherries, among others. Benjamin affectionately named the lot \u003c\/span\u003e\u003cspan\u003eLa Ensalada, \u003c\/span\u003e\u003cspan\u003eand we have had the distinct privilege of purchasing that lot in full for the last two harvests.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePreviously, Benjamin processed the whole lot as a washed coffee. But this year, as part of his ongoing experimentation with dark room drying (DRD), Benjamin separated \u003c\/span\u003e\u003cspan\u003eLa Ensalada\u003c\/span\u003e\u003cspan\u003e into three equal parts and processed each of them differently. Two of the lots are “controls,” having undergone traditional washed processing and natural processing protocols, respectively. The third underwent Ben’s proprietary DRD processing protocol. We love each of these coffees separately, but ultimately decided you deserved the chance to taste them just as we did: side-by-side.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"Producer Set - 3 x 100g bags","offer_id":51150364377401,"sku":"BWSO-SET-SS10","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/BenjaminPaz_ENsaladaSet_whitebackground.jpg?v=1758289046"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/collections\/IMG_3706.jpg?v=1747151416","url":"https:\/\/www.blackwhiteroasters.mom\/collections\/featuring-ben-paz.oembed","provider":"Black \u0026 White Coffee Roasters","version":"1.0","type":"link"}