Santa Bárbara, Honduras

Ripe, vibrant, and beautifully layered, this Geisha from Ángel Arturo Paz brings an exceptional range of fruit to the cup. Expect expressive notes of pineapple, red wine, and watermelon, with hints of grape jelly, strawberry, and rhubarb. A lively, tart acidity keeps the finish bright and refined.

This coffee undergoes two 48-hour anaerobic fermentations: first as whole cherries, then again after depulping, with some mucilage still surrounding the seeds. The parchment is then fully washed.

For the final stage, Ángel dries the coffee slowly in a dark room with controlled temperature and humidity. Known as Dark Room Dried, or DRD, this approach helps create the coffee’s distinctive character. The process is described as double anaerobic white honey, with flavors that sit between those often associated with washed and natural coffees.

A third-generation coffee farmer, Ángel Arturo Paz grows this Geisha at Itacayo, his three-hectare farm in Honduras’s Santa Bárbara region. He harvested Itacayo’s first crop in 2021 and went on to earn Cup of Excellence recognition.

Tasting notes: Pineapple, red wine, watermelon, grape jelly, strawberry, rhubarb

Variety: Geisha

Process: Double anaerobic white honey; dark room dried

Origin: Santa Bárbara, Honduras

Producer: Ángel Arturo Paz