Sweet and tropical notes of fresh Kiwi are followed by an almost tooth aching sweetness of spun sugar. It's held together in a juicy and bouncy mouthfeel.

Roast Level

• Coffee Details

  Producer

  Aurto “Angel” Paz

  Country

  Honduras

  Region

  Las Flores, Santa Barbara

  Cultivar

  Catuai

  Years of Purchase

  6 Years 
  

  Process

  Natural
  

  Elevation

  1600-1800 Meters

  Harvest

  December-May

  Tasting Notes

  Kiwi, Spun Sugar, Juicy

  Brew Method

  Hario V60
  

  Brew Recipe

  Ratio: 1:17
  Coffee: 218 grams
  Water: 306 grams
  Total Brew Time: 3:00 minutes
  

• Farmlevel Story

  Farmlevel

  La Colmena - Spanish for “beehive” - sits perched at one of the highest points in one of our favorite municipalities within the Santa Barbara region, Las Flores. Arturo Paz gave his farm this name upon noticing a reoccurring honey-like sweetness in the coffees — We couldn’t agree more.
  
  Paz represents a generation of young coffee producers in the Santa Barbara region committed to producing world-class organic specialty coffee. Having placed in the Cup of Excellence year-after-year, Paz' La Colmena is one of the top-producing farms in the country, and his coffee, a personal favorite of ours at Verve.
  
  Not only is Arturo an exemplary producer, but a formidable cupper as well. In addition to overseeing his well-manicured lots of Yellow Catuai, Pacas, Bourbon, and now Gesha, he’s responsible for quality control at his uncle's Beneficio San Vicente where he - and hundreds of other local farmers - deliver and dry-mill their coffee for export.