Angel Arturo Paz Ramirez is a Specialty coffee producer who owns the 3-hectare Itacayo farm, located in the famous Santa Bárbara region of Honduras. He primarily cultivates 70% Pacas and 30% Gesha varieties. He harvested his first crop in 2021 and, after just a few years, won an award at the Cup of Excellence (COE). The COE 2025 award-winning coffee lot was processed using the 48/48 anaerobic fermentation method. Whole coffee cherries are anaerobically fermented for 48 hours, then pulped and continue anaerobic fermentation for another 48 hours. After the fermentation stage, the coffee is washed four times and then dried in a greenhouse for 18 days, combined with manual sorting in the final stage to remove defective and low-quality beans. Le J' chose a light roast level to highlight the bright floral and fruity notes of the Gesha variety. The coffee stands out with white floral aromas and bright acidity of apple and grape, with a delicate tea-like finish; the overall profile is balanced and deep - an elegant, refined, yet approachable Geisha.