Description
Producer: Benjamin Paz
Location: Finca La Salsa/La Orchidea, El Cedral, Santa Bárbara, Honduras
Process: Fully washed
Variety: Pacas
Altitude: 1600 – 1700m
Tasting notes: PEACH JAM | VANILLA | LINGERING
Benjamin Paz, winner of Honduran Cup of Excellence in 2022 and 2024, with Gesha variety from Finca La Salsa, is well known in coffee world for his work at Beneficio San Vicente and promotion of incredible Santa Barbara producers to the world. For anyone who’s serious about coffee and following the people shaping its future, he is absolutely a producer to watch.
Santa Barbara, located in the western part of Honduras, is one of the most renowned coffee-growing regions in the country. It’s known for its rich, fertile soils and high elevations, which create ideal conditions for growing exceptional coffee. The region has earned a reputation for producing coffees with a distinct profile, often characterized by bright acidity, complex flavour notes, and a clean cup.
This lot is fully washed processed, Pacas variety from both La Salsa farm and lower part called La Orchidea. Roasted for espresso extraction primarily, means roast profile is designed to increase coffee solubility to help with minimizing channeling. As a brew, it will taste heavier than filter roast.
Espresso guide
Straight shot:
94-95°C group temperature
20g dry mass in, 48-51g liquid out
26-28s total time
Peak group pressure 9 bar
For Americano and milk drinks:
94-95°C group temperature
20g dry mass in, 45-48g liquid out
28-31s total time
Peak group pressure 9 bar
