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HomeCoffeesECHELON Honduras Benjamin Paz Gesha COE #1
Honduras

ECHELON Honduras Benjamin Paz Gesha COE #1

Traditional Gesha, grown at 1700 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
ProducerRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
ProducerBenjamin Paz, Honduras✓
ProducerBenjamín Paz
ProcessTraditional≈
Harvest—
Altitude1700 masl✓
ClimateTropical savanna
VarietiesGesha✓
Roast—
Tasting notesdelicate, tea-like texture, pungent florals✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

2NOTES
  • tea-like texture
    Floral › Black Tea
  • pungent florals
    Spices › Pungent

Supply Chain

  1. Producer

    Benjamin Paz, Honduras

    Grown by Benjamín Paz

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    ECHELON Honduras Benjamin Paz Gesha COE #1

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarHonduras Benjamin Paz GeshaBenjamin Paz - Washed GeshaArturo Paz - Washed GeshaBenjamin Paz HoneyHonduras Benjamin Paz Gesha Anaerobic WashedHonduras - Juan Carlos Geisha / 100gMore from this producerBenjamín Paz9More from this farmBenjamin Paz2 moreSame variety, exploredGesha2495Similar flavour profiledelicate, tea-like texture, pungent florals39Same processTraditional38From the same originHonduras1206More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessTraditionalAltitude1700 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability