Benjamin Paz Honey Filter
Summary
A honey-processed Pacas coffee from Benjamin Paz's farm in Santa Barbara, Honduras, grown at 1,580 meters. The lot underwent anaerobic fermentation in plastic barrels for 48 hours, then pulped and stored with mucilage in airtight barrels for another 48 hours, and dried on shaded beds for 15-18 days. It offers intense aromas of stone fruit, orange, sweet almonds, and muscatel, with a creamy, well-balanced palate featuring orange wine, apricot, honey sweetness, and a finish of sweet almonds.
V60
- Coffee in
- 12 g
- Water
- 200 g
- Time
- 2:00
- Temperature
- 94°C
Grind: medium-coarse
- 0:00Pour 50g of water
- 2.Pour 50g of water
- 3.Pour 100g of 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
- Filter
- Decaffeinated
- No
- Cupping score
- 0
- Producer
- Benjamin Paz
- Altitude
- 1580 m.a.s.l
- Variety
- Pacas
- Notes
- Apricot, Wine, Honey, Orange, Almond, Muscat
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The roaster
Right Side is a specialty coffee roaster in Spain with a clear obsession: never forget origins. Their seasonal menu moves through single-origin filter coffees…
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