Santa Barbara, Honduras, is a fascinating coffee-growing region. It is home to many Cup of Excellence winners, the famous San Vicente Exporters, as well as microclimates unlike any other coffee-producing country. We visited our friend Benjamin Paz at San Vicente for the first time this year and were blown away by his hospitality and the quality of the coffees. Each time a producer drops off coffee at the mill, it's logged as an independent 'day lot.' That lot is then roasted and cupped so they can assign sensory information to the lot. We spent three days cupping at San Vicente, each sample only represented by a day lot code, making the cupping anonymous. Each day lot logged by Miguel was distinct from other coffees on the table with its grapefruit-like acidity and complex sweetness. Finca Los Robles is mixed with old growth Pacas trees, as well as bourbon, creating a diverse mix of varieties. Over the past few years, Miguel has been expanding his farm, and we hope to see more of his coffees in the future.