
Black & White
Benjamin Paz - Natural Bourbon
OriginHonduras
ProcessNatural
Summary
Benjamin Paz, a third-generation producer from Santa Barbara, Honduras, grows this Red Bourbon variety coffee on his farm La Leona at 1550 MASL. The coffee undergoes a natural process with 48-hour fermentation in blue barrels followed by 18 days of solar drying. Flavour notes include black cherry, orange, yellow peach, and milk chocolate, resulting in a fermentation-forward yet approachable cup.
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FormatBean
DecaffeinatedNo
ProducerBenjamin Paz
Altitude1550 m.a.s.l
VarietyRed Bourbon
NotesPeach, Chocolate, Cherry, Orange
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