Honduras — Benjamin Paz La Salsa SL28 (Dry Washed)

Tastes Like — 🍊 Orange • 🍵 Black Tea • 🍇 Raisin • 💧 Juicy

DETAILS

• Producer: Benjamin Paz
• Farm: La Salsa
• Region: Santa Barbara, Honduras
• Varietal: SL28
• Process: Dry Washed
• Altitude: 1650 MASL
• Harvest: March 2026
• Size: 283g (10oz)

INTRO

SL28 was developed in Kenya in the 1930s and is now proliferated across the globe, prized for bright acidity and a nearly unmatched complexity. This example — grown and processed by Benjamin Paz at his celebrated La Salsa farm in Santa Barbara, Honduras — demonstrates what this variety can achieve when cultivated with precision outside its native terroir.

The cup is vivid and dynamic: orange citrus at the forefront, followed by the elegant tannic complexity of black tea, sweet raisin depth, and an overarching juiciness that carries through to a clean, satisfying finish.

THE PRODUCER

Nearly seven years ago, Onyx began building their Honduras sourcing programme with one person: Benjamin Paz. A defining figure in the world of specialty coffee, Benjamin is not only a producer but also a roaster, exporter, and an essential bridge between the farmers of Santa Barbara and the global coffee community. Through his work at San Vicente, he has cultivated relationships with hundreds of producers, connecting them with roasters who share their commitment to excellence.

Beyond his facilitative role, Benjamin is a remarkable producer in his own right. His four farms are planted with rare and exotic varieties, but La Salsa — perched high in the mountains overlooking the lake — holds the most accolades. The farm's unique microclimate, shaped by a light wind sweeping through the valley, nurtures Gesha and SL28 trees whose seeds trace back to the famed terroirs of Boquete, Panama. The result is an extraordinary cup that reflects both its Panamanian heritage and the distinct influence of Santa Barbara's volcanic soil.

Benjamin has won first place at the Honduras Cup of Excellence twice. His commitment to sustainability — managing conservation efforts, water runoff, and selective clearing — ensures that La Salsa remains a thriving ecosystem as much as a productive farm.

THE PROCESS

The Dry Washed process at La Salsa involves:

• 🍒 Selective Hand-Picking — Only fully ripe cherries are selected at harvest
• 🔧 De-Pulping — Cherries are mechanically de-pulped to remove the outer skin
• 📅 Dry Fermentation — Depulped coffee is fermented dry for twenty-four hours, allowing enzymatic activity without water
• 💧 Channel Washing — After fermentation, coffee is washed through channels to remove residual mucilage and sort by density
• ☀️ Raised-Bed Drying — Parchment coffee is dried on raised beds for approximately fifteen days, ensuring even airflow and moisture reduction
• ✅ Quality Assessment — Each lot is evaluated throughout drying for consistency before export

The dry fermentation adds a subtle layer of complexity whilst thorough washing and extended raised-bed drying ensure a clean, vibrant cup — a hallmark of Benjamin's processing philosophy.

THE CUP

This Honduras SL28 is characterised by vivid, juicy acidity and a complexity that belies its clean processing. Orange citrus leads with clarity, layered with the elegant tannic notes of black tea and a deep, sweet raisin quality. The overall impression is bright, lively, and endlessly drinkable — as much at home as a precision filter brew as a nuanced espresso.

Flavour Notes

• 🍊 Orange
• 🍵 Black Tea
• 🍇 Raisin
• 💧 Juicy