Black & White - Edgar Erazo - Anaerobic Pacas | Honduras
Honduras — Edgar Erazo El Filo Pacas (Anaerobic Washed)
Tastes Like — 🍯 Dark Honey • 🍑 Apricot • 🍊 Candied Orange
DETAILS
- Producer: Edgar Erazo
- Farm: El Filo
- Region: Santa Bárbara, Honduras
- Varietal: Pacas
- Process: Anaerobic Washed
- Altitude: 1750 MASL
- Size: 340g (12oz)
INTRO
Edgar Erazo's Pacas lot is one of Black & White's most beloved recurring releases — and for very good reason. Sourced from the El Filo farm in Santa Bárbara, Honduras, this coffee represents the best of what the storied region has to offer: intense sweetness, comforting approachability, and a clean, crowd-pleasing cup that works equally well for seasoned baristas and first-time specialty drinkers alike.
Black & White have purchased Edgar's entire Pacas crop at every harvest since establishing their direct-trade relationship in 2017, and this year's lot is an archetype of Santa Bárbara's celebrated profile.
THE PRODUCER
Edgar Erazo's relationship with Black & White began through mutual friends — Kevin Bohlin of Saint Frank Coffee and Benjamin Paz of San Vicente — who facilitated their very first direct-trade partnership back in 2017. In the years since, Edgar's coffees have appeared on Black & White's menu regularly, and the roaster now commits to purchasing his entire Pacas harvest each year without exception.
Santa Bárbara is one of Honduras's most celebrated coffee-growing regions, prized for its high altitude, rich volcanic soils, and a microclimate that yields coffees with a complexity and vibrancy more typically associated with Colombian high-grown lots. Edgar's farm, El Filo, sits at 1,750 MASL and consistently produces Pacas lots of remarkable sweetness and depth.
THE PROCESS
The Anaerobic Washed process at El Filo involves:
- 🍒 Hand-picking — cherries selected at peak ripeness
- ✅ Hand-sorting & floating — defect removal and density selection
- 🧪 Anaerobic fermentation — whole cherries rested in a sealed, oxygen-free environment to develop flavour complexity
- 💧 Thorough washing — parchment thoroughly rinsed after fermentation
- ☀️ Raised-bed drying — spread on African raised beds until optimal moisture content is reached
The short anaerobic phase amplifies sweetness and adds a subtle ferment-driven complexity, whilst the subsequent washing stage keeps the cup clean and transparent.
THE CUP
Sweet, clean, and deeply approachable, this coffee is the rare lot that bridges the gap between specialty enthusiasts and everyday coffee drinkers. The anaerobic fermentation drives up sweetness without introducing any funk, resulting in a cup that is honey-like in body and stone-fruit bright in character.
Flavour Notes
- 🍯 Dark Honey
- 🍑 Apricot
- 🍊 Candied Orange
Honduras — Edgar Erazo El Filo Pacas (Anaerobic Washed)
Tastes Like — 🍯 Dark Honey • 🍑 Apricot • 🍊 Candied Orange
DETAILS
- Producer: Edgar Erazo
- Farm: El Filo
- Region: Santa Bárbara, Honduras
- Varietal: Pacas
- Process: Anaerobic Washed
- Altitude: 1750 MASL
- Size: 340g (12oz)
INTRO
Edgar Erazo's Pacas lot is one of Black & White's most beloved recurring releases — and for very good reason. Sourced from the El Filo farm in Santa Bárbara, Honduras, this coffee represents the best of what the storied region has to offer: intense sweetness, comforting approachability, and a clean, crowd-pleasing cup that works equally well for seasoned baristas and first-time specialty drinkers alike.
Black & White have purchased Edgar's entire Pacas crop at every harvest since establishing their direct-trade relationship in 2017, and this year's lot is an archetype of Santa Bárbara's celebrated profile.
THE PRODUCER
Edgar Erazo's relationship with Black & White began through mutual friends — Kevin Bohlin of Saint Frank Coffee and Benjamin Paz of San Vicente — who facilitated their very first direct-trade partnership back in 2017. In the years since, Edgar's coffees have appeared on Black & White's menu regularly, and the roaster now commits to purchasing his entire Pacas harvest each year without exception.
Santa Bárbara is one of Honduras's most celebrated coffee-growing regions, prized for its high altitude, rich volcanic soils, and a microclimate that yields coffees with a complexity and vibrancy more typically associated with Colombian high-grown lots. Edgar's farm, El Filo, sits at 1,750 MASL and consistently produces Pacas lots of remarkable sweetness and depth.
THE PROCESS
The Anaerobic Washed process at El Filo involves:
- 🍒 Hand-picking — cherries selected at peak ripeness
- ✅ Hand-sorting & floating — defect removal and density selection
- 🧪 Anaerobic fermentation — whole cherries rested in a sealed, oxygen-free environment to develop flavour complexity
- 💧 Thorough washing — parchment thoroughly rinsed after fermentation
- ☀️ Raised-bed drying — spread on African raised beds until optimal moisture content is reached
The short anaerobic phase amplifies sweetness and adds a subtle ferment-driven complexity, whilst the subsequent washing stage keeps the cup clean and transparent.
THE CUP
Sweet, clean, and deeply approachable, this coffee is the rare lot that bridges the gap between specialty enthusiasts and everyday coffee drinkers. The anaerobic fermentation drives up sweetness without introducing any funk, resulting in a cup that is honey-like in body and stone-fruit bright in character.
Flavour Notes
- 🍯 Dark Honey
- 🍑 Apricot
- 🍊 Candied Orange
Description
Honduras — Edgar Erazo El Filo Pacas (Anaerobic Washed)
Tastes Like — 🍯 Dark Honey • 🍑 Apricot • 🍊 Candied Orange
DETAILS
- Producer: Edgar Erazo
- Farm: El Filo
- Region: Santa Bárbara, Honduras
- Varietal: Pacas
- Process: Anaerobic Washed
- Altitude: 1750 MASL
- Size: 340g (12oz)
INTRO
Edgar Erazo's Pacas lot is one of Black & White's most beloved recurring releases — and for very good reason. Sourced from the El Filo farm in Santa Bárbara, Honduras, this coffee represents the best of what the storied region has to offer: intense sweetness, comforting approachability, and a clean, crowd-pleasing cup that works equally well for seasoned baristas and first-time specialty drinkers alike.
Black & White have purchased Edgar's entire Pacas crop at every harvest since establishing their direct-trade relationship in 2017, and this year's lot is an archetype of Santa Bárbara's celebrated profile.
THE PRODUCER
Edgar Erazo's relationship with Black & White began through mutual friends — Kevin Bohlin of Saint Frank Coffee and Benjamin Paz of San Vicente — who facilitated their very first direct-trade partnership back in 2017. In the years since, Edgar's coffees have appeared on Black & White's menu regularly, and the roaster now commits to purchasing his entire Pacas harvest each year without exception.
Santa Bárbara is one of Honduras's most celebrated coffee-growing regions, prized for its high altitude, rich volcanic soils, and a microclimate that yields coffees with a complexity and vibrancy more typically associated with Colombian high-grown lots. Edgar's farm, El Filo, sits at 1,750 MASL and consistently produces Pacas lots of remarkable sweetness and depth.
THE PROCESS
The Anaerobic Washed process at El Filo involves:
- 🍒 Hand-picking — cherries selected at peak ripeness
- ✅ Hand-sorting & floating — defect removal and density selection
- 🧪 Anaerobic fermentation — whole cherries rested in a sealed, oxygen-free environment to develop flavour complexity
- 💧 Thorough washing — parchment thoroughly rinsed after fermentation
- ☀️ Raised-bed drying — spread on African raised beds until optimal moisture content is reached
The short anaerobic phase amplifies sweetness and adds a subtle ferment-driven complexity, whilst the subsequent washing stage keeps the cup clean and transparent.
THE CUP
Sweet, clean, and deeply approachable, this coffee is the rare lot that bridges the gap between specialty enthusiasts and everyday coffee drinkers. The anaerobic fermentation drives up sweetness without introducing any funk, resulting in a cup that is honey-like in body and stone-fruit bright in character.
Flavour Notes
- 🍯 Dark Honey
- 🍑 Apricot
- 🍊 Candied Orange
