Honduras | Benjamin Paz | Geisha | Triple Anaerobic Washed | Filter | 100g

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Region: Concepcion del Sur, Santa Barbara Elevation: 1650-1850 masl About: In addition to his work at Beneficio San Vicente (his family's business), Benjamin is also a coffee producer in his own right. His farm, Finca La Salsa, is planted with varieties not typically associated with Honduras, including Panamanian GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. and SL-28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness.. Located on the high slopes around Lake Yojoa, La Salsa is often shrouded in a dense layer of mist. This unique micro-climate means that temperatures are generally kept pretty low, and the coffee trees are protected from too much direct sunlight. These factors slow down cherry maturation, resulting in a super sweet cup profile. The story of Panamanian Geisha growing in Santa Barbara will forever be tied to Proud Mary. During various visits, Proud Mary founder Nolan Hirte brought seeds from some of the most famous farms in Panama. This means that Benjamin's Geisha comes from the same genetic lineage as the best Geishas in the world. In 2021, Benjamin placed 5 th in the Honduran Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. with his washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Geisha from La Salsa. In 2022, he went on to win 1 st place with his triple anaerobic washedAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Geisha and this coffee is derived from that winning lot!