Honduras | Benjamin Paz | Catuai | Natural | Espresso | 250g

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Funky
  20

Farm: El Brujo Region: Concepcion del Sur, Santa Barbara Elevation: 1650 masl VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Notes: Chocolate, cherry, & honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. About: Mr Benjamin Paz is as crazy and inquisitive as we are here at Proud Mary. He spearheads the Beneficio San Vicente operation in Pena Blanca, Honduras and supports producers by helping them improve their quality, yields, and connecting them with direct trade buyers. Whistles, waves, head nods, “MINCHO!” is yelled from the streets as he cruises through the mountainous slopes of Santa Barbara. He is a man with a big heart. The Catuai variety is a hybrid between the highly productive Mundo Novo and compact CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. varieties. Benjamin has processed his Catuai via the natural method, increasing sweetness and bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method..