Benjamin Paz Anaerobic Honey Pacas | Honduras
£20.95
- Creamy, Peach, Stone Fruits
Additional information
Coffee Details
- Country of Origin
- Honduras
- Region
- Santa Bárbara
- Varietal
- Pacas
- Process
- Honey
- Roast Level
- Light
- Producer
- Benjamin Paz
- Altitude
- 1540-1580 masl
Rest guidance
Recommended rest: 2 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Creamy, Peach, Stone Fruits
Overall profile
Peach leads this juicy, creamy Honduran coffee with lively acidity.
Sensory profile
- Acidity
- 3/5
- Body
- 3/5
- Sweetness
- 4/5
- Funk
- 2/3
- Adventurous
- 4/5
About Frukt
Frukt Coffee is a contemporary coffee roasting company based in Turku, Finland. After working as a roaster at the local Turun Kahvipaahtimo and later on at the Coffee Collective in Copenhagen Samuli Pääkkönen founded Frukt Coffee Roasters Oy in his home town in 2018.
Roaster notes
Honduras — Benjamin Paz La Orquídea Pacas (Anaerobic Honey)
Tastes Like — 🍑 Peach • 🥛 Creamy
DETAILS
Producer: Benjamin Paz
Farm: La Orquídea
Region: El Cedral, Santa Bárbara, Honduras
Varietal: Pacas
Process: Anaerobic Honey
Altitude: 1,540–1,580 masl
Harvest: 2023
Exporter: San Vicente (Beneficio San Vicente)
Importer: Belco
Roaster: Frukt
INTRO
An anaerobic honey Pacas from La Orquídea in Santa Bárbara. Compared with the traditional washed Pacas profile of the area, this honey lot has a strange and very creamy mouthfeel shifting towards an almost fuzzy one, with high acidity, clear peach juiciness, and a wilder yet smooth character, with only a very minor taste of the fermentation. In the cup: peach and a creamy mouthfeel.
THE PRODUCER
Benjamin Paz grows coffee on his farms, including La Orquídea in El Cedral, Santa Bárbara, and is also a key figure behind Beneficio San Vicente, the mill and exporter that handles the lot. Santa Bárbara is the same mountain region as the Nacimiento Pacas from Tim Wendelboe you sent last week, a region known for Pacas.
Pacas is a Bourbon mutant that is genetically similar to Caturra and Villa Sarchi, and can produce a distinctly fruity and sweet cup in cool conditions.
THE PROCESS
This lot is an Anaerobic Honey: the cherries are fermented in a sealed, oxygen-limited environment, then pulped and dried with some of the sticky mucilage left on. The page doesn't give durations or further steps.
The anaerobic honey processing is the defining feature. It gives the lot its creamy, almost fuzzy mouthfeel and wilder, peach-forward character compared with the area's usual washed Pacas.
THE CUP
Wild but smooth: clear, juicy peach with high acidity and a very creamy mouthfeel that shifts towards an almost fuzzy one, with a very minor taste of fermentation.
Flavour Notes
🍑 Peach 🥛 Creamy
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