Benjamin Paz - Natural Bourbon

MEET THE PRODUCER | Benjamin Paz is a cornerstone of Honduran specialty coffee, and we’re not just saying that because he’s a personal friend. A third generation producer with deep roots in both coffee production and exporting, Benjamin began working with the exporting venture, San Vicente, in 2008 and began growing his own coffee four years later. Since those first trees were planted, Benjamin has won the Honduras Cup of Excellence multiple times, including in 2024, when our director and head roaster had the tremendous privilege of celebrating with him in person. 

Away from the cupping table, Ben is an advocate for both environmental stewardship and economic opportunity. On his own farms, he has championed sustainable farming practices and forest conservation initiatives for years. Additionally, through his work with San Vicente, Ben pours a great deal of energy into connecting other local producers to reputable specialty roasters, helping to ensure fair prices for the farmers in his beloved Santa Barbara region.

TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are transported to the wet mill and hand-sorted for quality. They are fermented for 48 hours in blue barrels. Then, they are put in a solar dryer for 18 days, where they are constantly agitated to ensure uniform drying.

TAKE A SIP | This coffee really toes the line between fermentation impact and approachability. It's certainly a "fermentation-forward" cup, but not so crazy or funky as to deter certain palates. Stone fruit abounds in a spectrum of color, like black cherries and yellow peaches. Bright citrus, like oranges, keeps everything vibrant and fresh. And it has a smoothness and sweetness that’s reminiscent of milk chocolate, making this coffee one of the more approachable anaerobic naturals you’ll find on our cupping table.

Origin | Santa Barbara, Honduras

Producer | Benjamin Paz

Farm | La Leona

Process | Natural

Variety | Red Bourbon

Elevation | 1550 MASL

Produced by Benjamin Paz in the Santa Barbara region of Honduras, this Red Bourbon lot showcases the distinct character of high-elevation cultivation. As a Red Bourbon selection, it highlights the classic profile of a variety long celebrated for its balanced sweetness and complexity. The coffee undergoes a natural process, a method where the fruit remains intact during drying, which often encourages a heavier body and pronounced fruit-forward characteristics.

Roasted by Black & White Coffee Roasters, this offering presents a vibrant sensory experience featuring notes of black cherries, yellow peaches, oranges, and milk chocolate. When evaluating these specific flavors, drinkers may find it helpful to reference a flavor wheel to better identify the nuances of the cup. This lot serves as a compelling example of the quality emerging from Honduras · Santa Barbara, reflecting the careful stewardship of Benjamin Paz at 1550 masl.