Benjamin Paz - Anaerobic Honey - Pacas - Honduras

One of our seasonal favourites from Benjamin Paz is a coffee we get from him every year. This is an Anaerobic Honey processed lot from his farm La Orquidea based in Santa Barbara, Honduras.

Compared to the traditional Washed processed Pacas profile from the area this Honey lot has a strange and very creamy mouthfeel sifting to almost fizzy with the high acidity, juicy apricot and peach and overall wilder character with  minor fermented and ripe fruits in the finish. 

Perfect timing to brew: 

Filter: 3-4 weeks off roast 
Espresso: 5-6 weeks off roast