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HomeCoffeesHonduras Benjamin Paz Gesha Anaerobic Washed
Santa Barbara · Honduras

Honduras Benjamin Paz Gesha Anaerobic Washed

Anaerobic Washed Gesha, grown at 1700 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
FarmRoaster-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
FarmLa Salsa, Honduras✓
ProducerBenjamin Paz Muñoz
ProcessAnaerobic Washed✓
HarvestMarch 2023✓
Altitude1700 masl✓
ClimateTemperate oceanic
VarietiesGesha✓
Roast—
Tasting notesOrange Creamsicle, Jasmine, Raw Sugar, Green Mango✓

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

Flavor Profile

4NOTES
  • Orange Creamsicle
    Fruity › Citrus › Orange
  • Jasmine
    Floral › Jasmine
  • Raw Sugar
    Green/Vegetative › Raw
  • Green Mango
    Fruity

Supply Chain

  1. Farm

    La Salsa, Honduras

    Grown by Benjamin Paz Muñoz · Santa Barbara

  2. Harvest

    Gesha · Anaerobic Washed · 2023

  3. Roastery

    Onyx Coffee Lab

  4. Coffee· viewing

    Honduras Benjamin Paz Gesha Anaerobic Washed

Keep exploring the atlas

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

Tastes similarR Benjamin Paz Anaerobic WashedBenjamin Paz - SL28 WashedBenjamin Paz - Washed GeshaHonduras | Nahun Fernandez | Pacas | Anaerobic Washed 48/72hr | Espresso | 250gHonduras Benjamin Paz GeshaHonduras Benjamin Paz La SalsaMore from this producerBenjamin Paz Muñoz33More from this farmLa Salsa33 moreSame variety, exploredGesha2495Similar flavour profileOrange Creamsicle, Jasmine, Raw Sugar913Same processAnaerobic Washed287From 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.

ProcessAnaerobic WashedAltitude1700 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

Harvest sourceObserved