Honduras Angel Arturo Paz - Washed Pacas (PRESALE - FIRST BATCH 12/9)
HONDURAS
ÁNGEL ARTURO PAZ - WASHED PACAS
LEMON DROP, ORANGE MELON, HOPS, SPRITE
BEAN DETAILS:
ORIGIN: Santa Bárbara, Honduras
PRODUCERS: Angel Arturo Paz
VARIETY: Pacas
ALTITUDE: 1600 masl
PROCESS: Fully washed
TASTING NOTES: lemon drops, orange melon, hops, sprite
ROAST TYPE: Light
Farm Level
Arturo Paz - Santa Bárbara, Honduras
Arturo Paz comes from a long lineage of coffee producers in Honduras, with his family's coffee story beginning over 60 years ago when his grandfather planted the first trees in Peña Blanca. Today, the Paz name remains widely respected in the Santa Bárbara region, where Arturo manages six farms throughout the mountainous terrain at elevations between 1,600-1,650 meters above sea level.
Arturo is focused on producing high-quality coffees and is no stranger to the Cup of Excellence Honduras winners list—most recently placing 7th for a Gesha from his Itacayo farm. He is not interested in quantity but quality, having divided his farms into smaller plots, each cultivating a different variety and aiming for unique flavor profiles. His steep hillside farms are surrounded by shrouding clouds hanging thick around deeply green trees, where year-round humidity and slope-specific microclimates combined with rich volcanic soil give Santa Bárbara coffees their complex cup profiles.
In addition to being a producer, Arturo is a trained agronomist and highly skilled cupper. His work at the San Vicente mill helped pioneer the practice of separating day lots into distinct microlots. He recently completed a wet mill at El Guaco, giving him greater control over processing and quality. El Guaco—one of his flagship farms—was named after a childhood horse gifted by his uncle. Originally called "El Guapo," the horse was affectionately renamed "El Guaco" after sustaining an ear injury, and the name stuck with the land.
Outside of farming, Arturo runs a fertilizer store and pursues woodworking as a hobby. He is passionate about forest conservation and hopes to link his protected land to nearby national parkland to support biodiversity. While open to innovation, Arturo refuses to grow varieties he doesn't love—especially Parainema—and focuses only on coffees he's proud to drink and share. His deep-rooted legacy, agronomic expertise, and meticulous care for both land and cup make every lot from Arturo Paz a reflection of dedication to excellence.
General Brewing Instructions
- Filtered water. Spring water is ideal. Removing chloride, sulfur, and iron is essential.
- A burr grinder. The more even the coffee particles, the better the coffee. Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders. Invest in a burr grinder. Your taste buds (and coffee roaster) will thank you.
- A scale. I know using a scale can seem a bit like you're doing something you shouldn't be. Trust me, you can only brew consistently great coffee with a scale. Water and coffee are hard to measure without one.
- Clean equipment. Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup. Please keep your equipment clean. The sooner and more often you clean your gear, the easier it will be in the long run. Add it to your ritual and thank us later.
- Delicious and freshly roasted Color Coffee
- Hario V60 02. Check out Scott Rao's video on how to brew a better pourover than your local cafe does.
- French Press. Check out James Hoffman's video on how to brew a next level cup.
- Aeropress. Check out Tim Wendelboe's video on how to brew an exceptionally easy and delicious cup.
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?