Varietal - SL28
Processing - Washed
Altitude - 1,400 - 1,500 m.a.s.l
Region - Santa Barbara, Honduras
Tasting Notes - Orange, Yellow Peach, Black Tea
When we first visited Benjamin Paz in 2024, we instantly knew that we had met an exceptional coffee professional.
Benjamin Paz is a two-time of the Cup of Excellence in Honduras and is a key pillar in his community in Santa Barbara. Through his exporting business San Vicente, he and his team works with almost 500 smallholder producers to bring Honduran coffees to the world.
As a third-generation coffee producer who has worked in the industry all his life, he has established himself as a role model for Honduran coffee producers and is generous in supporting them with processing and operating needs. Besides that, he is a respectable leader who overseas the operations at the San Vicente mill, and manages the operations of his six farms.
This coffee was grown in a farm called La Salsa, one of Benjamin’s most well-known farms. The unique microclimate is home to rare and exotic varietals such as this SL28, which seeds were developed in Kenya in the 1930's. It is known for bright acidity and complexity and when treated with Benjamin’s meticulous harvesting and processing, results in a vibrant and expressive cup. As an espresso, it is sweet and juicy, reminding us of orange, yellow peach and a long black tea finish.
Varietal - SL28
Processing - Washed
Altitude - 1,400 - 1,500 m.a.s.l
Region - Santa Barbara, Honduras
Tasting Notes - Orange, Yellow Peach, Black Tea
When we first visited Benjamin Paz in 2024, we instantly knew that we had met an exceptional coffee professional.
Benjamin Paz is a two-time of the Cup of Excellence in Honduras and is a key pillar in his community in Santa Barbara. Through his exporting business San Vicente, he and his team works with almost 500 smallholder producers to bring Honduran coffees to the world.
As a third-generation coffee producer who has worked in the industry all his life, he has established himself as a role model for Honduran coffee producers and is generous in supporting them with processing and operating needs. Besides that, he is a respectable leader who overseas the operations at the San Vicente mill, and manages the operations of his six farms.
This coffee was grown in a farm called La Salsa, one of Benjamin’s most well-known farms. The unique microclimate is home to rare and exotic varietals such as this SL28, which seeds were developed in Kenya in the 1930's. It is known for bright acidity and complexity and when treated with Benjamin’s meticulous harvesting and processing, results in a vibrant and expressive cup. As an espresso, it is sweet and juicy, reminding us of orange, yellow peach and a long black tea finish.
