Honduras Benjamin Paz Sl28
Summary
This SL28 variety (originally from Kenya) was grown in the mountains of Santa Barbara, Honduras by Benjamin Paz on the La Salsa farm. The coffee is dry washed: depulped and fermented dry for 24 hours, followed by channel washing, then dried on raised beds for approximately 15 days. The cup profile offers tasting notes of black tea, hibiscus, golden raisin, and almond with bright acidity and complex sweetness. Suitable for both filter and espresso preparation. The coffee scored 87 points on cupping.
Espresso
- Coffee in
- 16 g
- Coffee out
- 36 g
- Time
- 20 s
Line pressure for 0-3.5 s, then 9 bar for 20 s
Filter
- Water
- 250 g
- Time
- 2:50
- 0:00Bloom with 50g water
- 0:40Spiral pour to 150g total water
- 1:30Spiral pour to 250g total water
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Cupping score
- 87
- Producer
- Benjamin Paz
- Altitude
- 1600 m.a.s.l
- Variety
- SL28
- Notes
- Raisin, Black Tea, Almond, Hibiscus
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The roaster
Onyx Coffee Lab USA is the original Arkansas-based specialty coffee roaster that's been shaking things up. A Certified B-Corp with cafes ranked #1 in the world…
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