Each year some coffees are so special that they return to the goodboybob coffee menu - like this unique coffee from Angela Dominguez’s La Bendición farm in Santa Barbara, Honduras. The farm’s proximity to Santa Barbara Mountain, a national park protecting which is primarily a virgin forest reserve, lends a unique terroir to Angela’s coffee.

After the loss of her husband over ten years ago, Angela Dominguez took the reins of La Bendición. With only 1.3 acres in production, a focus on high-yielding and high-quality varieties like this Pacas lot is an essential component of her successful farm. The clean and consistent cup we love comes from her unique approach to processing. Each afternoon the fresh-harvested coffee fruit is brought to the mill, then it undergoes  16 hours of fermentation, followed by careful rinsing and washing four times to remove any residual fruit, before heading to the solar drying for approximately 12 days, and finally, a hand sorting to remove any coffees that don’t meet her standard.

This coffee has a dominant black cherry flavor, with lingering nuances of dark chocolate and a sweetness of roasted almonds.

• Farm: La Bendición
• Region: Santa Barbara
• Variety: Pacas
• Processing: Washed
• Altitude: 1,740 meters