Prodigal Coffee

El Itacayo

Angel Arturo Paz's El Itacayo farm sits in Santa Bárbara, Honduras, planted with 70% Pacas and 30% Geisha at 3 hectares. The coffee underwent a 48/48 anaerobic method: whole cherries fermented anaerobically for 48 hours, then post-depulping the parchment-covered seed fermented another 48 hours, followed by four rinses and 18 days of solar drying with hand-sorting. The result is refined and delicate, with focused fruit notes of clean melon and peach leather and minimal process flavor—a limited lot from a third-generation farmer and recent COE winner.