Honduras La Salsa SL28

A Fresh, Floral and Deeply Fruited Coffee with Notes of Raspberry, Mango and a Lingering Candied Lime Finish

The second farm from our longtime friend Benjamin Paz has blossomed into a bonafide cult status coffee farm after two first place Cup of Excellence finishes in just three years. La Salsa is mostly planted to the much celebrated Geisha variety along with Kenya’s impressive SL28 variety and a small planting of Ethiopian Landrace Heirloom varieties. 

Saint Frank receives a rare and precious annual allocation of all three of these varieties. Not because of any prestige, hustle or business leverage but out of many years of unbroken and faithful friendship. As prestigious as these coffees are, they remain coffee between friends.

We are honored to represent all our farmer friends around the world but this one is special to us as it represents one of our most cherished values at Saint Frank: Elevate for All.

Benjamin has been pouring out his whole life for the farmers of Santa Barbara Mountain along with the beautiful potential of this extraordinary terroir and community. His dedication and drive not only lifts up his own farm and family, he makes a way for his neighbors as well, even drawing our attention to the origins of varieties he masterfully produces here.

Producers

Benjamin Paz

Places

El Cedral, Santa Barbara

Varieties

Fully washed SL28

Terroir 

4.2 acres on a steep slope from 1700m to 1705m Volcanic loam over limestone with intense exposure

Process

12hr Dry Fermentation in a Tank & Fully Washed Dried on Covered and Raised Beds for 8-12 days

This Honduras La Salsa SL28, roasted by Saint Frank Coffee, highlights the intersection of meticulous cultivation and distinct varietal expression. Sourced from the El Cedral region of Santa Barbara, Honduras, this lot is produced by Benjamin Paz. The coffee features the SL28 varietal, a plant originally developed in Kenya that is widely celebrated for its complex, vibrant acidity and distinct fruit-forward profile.

By utilizing a fully washed process, the producer emphasizes the inherent clarity and brightness of the bean, allowing the specific characteristics of the SL28 to shine through. When evaluating such coffees, enthusiasts often look for the nuanced interplay between acidity and sweetness, which can be mapped using a flavor wheel to better identify the specific fruit notes present. This particular selection offers a profile defined by raspberry, mango, and candied lime, reflecting the unique terroir of the 1700-1705 masl landscape in which it was grown.