It's difficult to know where to start, when talking about Benjamin Paz – he’s a coffee producer, an exporter, a community leader, an ambassador for Honduran coffee, and the glue that holds many producer/roaster relationships together. He’s a legend – and we’re incredibly lucky to also call him a friend.
His farm, Finca La Salsa, is planted with varieties not typically associated with Honduras, including Panamanian Geisha and SL-28. Located on the high slopes around Lake Yojoa, La Salsa is often shrouded in a dense layer of mist. This unique micro-climate means 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 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, that have since been planted throughout the region. This means that Benjamin's Geisha comes from the same genetic lineage as the best Geishas in the world – proof of this has been Benjamin’s outstanding success in the Cup of Excellence (five consecutive top 5 finishes, including two 1st place finishes).
This naturally processed Geisha was dried in Benjamin’s brand new, experimental, temperature controlled Dark Room. Inspired by techniques he saw in Panama, Benjamin built his own version, and this lot was the first to be produced.
How to Drink: Just like you wouldn't add soda to your best whiskey, this amazing coffee is meant to be drank black with no sugar or cream.
