Peach・Apricot・Creamy

Benjamin Paz Honey

Frukt Coffee Roasters

Roaster: Samuli Pääkkönen

We have had many great coffees from the Santa Barbara region producers represented by Beneficio San Vicente. This season we’re working directly with Benjamin Paz of San Vicente to find perfect coffees for us but also to map out possible long term relationships to be built for the future. This honey lot from Benjamin is a bit different to the washed coffees of the region. After picking the coffee cherries, they are fermented inside plastic bags for 72 hours. Then they are de-pulped and dried on raised beds in direct sunlight for 2-3 days before slowly drying at a shade drying station for 15-20 days.

Country: Honduras
Region: El Cedral, Santa Barbara
Farm: La Orquidea
Farmer: Benjamin Paz
Varieties: Pacas
Growing Altitude: 1540–1580 m
Processing: Semi-anaerobic Honey