Honduras | Benjamin Paz | Geisha | Anaerobic Washed

Region: Concepcion del Sur, Santa Barbara 

Elevation: 1650 - 1850 masl

About: It’s difficult to know where to begin when talking about Benjamin Paz. He is a coffee producer, exporter, community leader, and an ambassador for Honduran coffee, as well as a central figure connecting many producer and roaster relationships. We are fortunate to also call him a friend. 

Benjamin’s farm, Finca La Salsa, is planted with varieties not typically associated with Honduras, including Panamanian Geisha and SL-28. Situated high on the slopes around Lake Yojoa, the farm is often covered in dense mist. This cool, shaded microclimate slows cherry maturation and contributes to a notably sweet cup profile. 

The story of Panamanian Geisha in Santa Barbara is closely linked to Proud Mary. Over several visits, Proud Mary founder Nolan Hirte brought seeds from some of Panama’s most renowned farms, which were later planted throughout the region. As a result, Benjamin’s Geisha shares the same genetic lineage as some of the world’s most celebrated examples. This has been reflected in his success at the Cup of Excellence, with five consecutive top-five finishes, including two first-place wins. 

This Anaerobic Washed Geisha comes from the same section of the farm that has produced many of Benjamin’s standout competition coffees.

This lot from Benjamin Paz represents a sophisticated intersection of high-altitude cultivation and modern processing techniques. Grown in the Concepcion del Sur region of Santa Barbara, Honduras, this Geisha harvest benefits from the specific microclimates found within Honduras · Concepcion del Sur, Santa Barbara. While the Geisha varietal is globally prized for its distinct floral and tea-like clarity, the application of an anaerobic washed method here introduces a unique structural complexity to the cup.

Sourced by Proud Mary Coffee, this coffee highlights the producer's commitment to precision. Anaerobic fermentation often influences the final acidity and body of a coffee, creating a profile that can be mapped using a standard flavor wheel. By controlling the environment during the fermentation stage, producers can emphasize specific characteristics inherent to the cherry. Understanding these processing methods is essential for appreciating how Benjamin Paz elevates the traditional profile of this renowned varietal.