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Summer School


Order by Jul 2 at 11am PST, roasts & ships by Jul 7

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We sought to make the perfect summer coffee, and SUMMMER SCHOOL delivers.  A great profile that is equally good served hot or iced.  

We profiled this lot, produced by Natividad Benitez on his farm El Ocotillo, to a medium-light roast level for a rounder structure, intensified sweetness and slightly softer acidity profile.


In Honduras near the town of Peña Blanca, overlooking the beautiful Lake Yojoa, Natividad Benitez grows both Pacas and Bourbon varieties on his farm El Ocotillo. In 2005, Natividad won the prestigious Honduras Cup of Excellence, a competition for the best coffee in Honduras. This win not only changed Natividad’s life, but also helped reshape how coffee is produced in the Santa Barbara region. For Natividad, the better price he received for his coffee allowed him to build a small de-pulper and tiled fermentation tanks. Both of these have helped improve the quality of his coffee even more. Since installing them he has constantly worked towards maintaining quality and creating a sustainable farm for himself and his family. Neighbouring coffee farmers were inspired by the higher price Natividad was getting for his coffee, so they went to him for advice. And with the help of Beneficio San Vicente, the local coffee exporter and agronomy expert, a large number of farmers went from producing commodity grade coffee to producing high quality specialty coffee. Present day, Santa Barbara is now famous for the distinct, delicious coffee it grows.


Brew Method

1g of coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F / 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%


  • Producer: Natividad Benitez
  • Country: Honduras
  • Region: Los Andes, Santa Barbara
  • Elevation: 1800 m.a.s.l
  • Variety: Pacas, Bourbon
  • Process Method: Washed
  • Roast Level: Light Filter Roast