La Salsa, Benjamin Paz
La Salsa, Benjamin Paz
La Salsa, Benjamin Paz

La Salsa, Benjamin Paz

Cherry Ganache, Sweet Citrus, Floral Aroma

Sale price$22.00

Introducing our latest instalment of our wonder series - La Salsa, produced by Benjamin Paz. Benjamin Paz is a true legend in the coffee world, having won the Cup of Excellence in both 2022 and 2024 for coffee grown at his farm, La Salsa, in El Cedral, Honduras. Scroll down to discover more about this coffee! 

 Due to the limited quantity of this coffee, please expect your coffee may be rested up to three weeks post roast date. If you have any questions or concerns, please get in touch.

Size: 100g
Grind: Wholebean

Dive into the coffee world

La Salsa, Benjamin Paz

Benjamin Paz

Benjamin is a third generation coffee producer, having returned to Honduras after University to work full time as a coffee producer in 2008, he knew he'd want to return to help out with the family business. Benjamin owns and manages 8 farms, and is dedicated to sustainable coffee faming, pioneering sustainable practices for the future of coffee production.

Benjamin harvests around 170-180 69kg bags per year, over 11,000kg of green coffee, making him a midsize producer for Honduras.

Benjamin works alongside his dad, Fidel Paz, who owns San Vicente, along with his brother and sister. Benjamin grew a deeper appreciation for higher quality lots after cupping these coffees. He has received encouragement and support from producing partners in Santa Barbara to grow and cultivate higher quality and more exclusive varietals. He was the first person to grow Parainema, a varietal widely grown in Honduras, above 1500 masl.

El Cedral, Honduras

This coffee was grown at La Salsa, a coffee farm in El Cedral, Santa Barbara in Honduras.

The coffee farm has dense, steep forestry, with sweeping coffee trees atop the hills. It's also located near the second largest mountain in Honduras, Montaña de Santa Barbara, which makes for ideal coffee growing conditions.

La Salsa is one of eight coffee farms that Benjamin manages. La Salsa produces his highest quality coffee on this farm, which has resulted in winning the CoE in 2022 and 2024.

Washed

The washed coffee process, also known as the wet process, is a method of coffee production that emphasises the clarity and brightness of a coffee bean's flavour. In this process, the outer skin and pulp of the coffee cherry are removed before fermentation. The beans are then fermented in water for 12-48 hours to break down the remaining mucilage. After fermentation, they are thoroughly washed to remove any residue and then dried. This method results in a cleaner, more consistent flavour profile, highlighting the bean's natural acidity and fruity notes.

Our Relationship:

Benjamin Paz x Cairngorm Coffee

We met Benjamin back in 2023 for a cupping with the folks at Langdon Coffee Merchants at our café in Edinburgh, and are so honoured to finally be roasting one of his coffees! With the help of Benjamin, we're able to offer Ilama, 50% of our Guilty Pleasure blend.

Varietal

Gesha

Growing Altitude

1,680 masl

Brewing Suggestion

Filter

Recommended Resting Period

At least 10 days

Grab some gear to get started

Get Brew Ready

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