Some coffees are simply too special not to return year after year,  like this standout from Angela Dominguez’s La Bendición farm in Santa Barbara, Honduras. Nestled near Santa Barbara Mountain, a protected national park of largely untouched forest, the farm benefits from a unique terroir that shapes the character of every cup.

After the passing of her husband more than a decade ago, Angela took over La Bendición and has continued to refine its quality with remarkable care. With just 1.3 acres in production, she focuses on high performing varieties like this Pacas lot, ensuring both quality and consistency.

Her meticulous processing plays a key role in the cup profile. Freshly harvested cherries are brought to the mill each afternoon, fermented for 16 hours, then carefully rinsed and washed multiple times before drying in the sun for about 12 days. A final hand-sorting ensures only the best beans make it through.

The result is a clean, balanced cup with notes of black cherry, layered with dark chocolate and a warm sweetness reminiscent of roasted almonds