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HomeCoffeesCream Soda - Pacas by Benjamin Paz, Santa Bárbara, Honduras
Santa Bárbara · Honduras

Cream Soda - Pacas by Benjamin Paz, Santa Bárbara, Honduras

Semi-carbonic Pacas

Roasted by Luna Coffee

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryLuna Coffee· Vancouver, Canada
FarmLas Vegas municipality, Santa Bárbara, Honduras✓
ProducerBenjamin Paz
ProcessSemi-carbonicIt gets its cream soda-like flavour from keeping the coffee fruit in a bag, sealed off for 48hours. After the bag gets puffy from the built up Co2, the coffee is then depulped and dried with some of the mucilage still left on the seeds. This is a really nice example of something we’re calling "semi-carbonic" for brevity✓
Harvest—
Altitude—
ClimateTropical monsoon
VarietiesPacas✓
Roast—
Tasting notescream soda✓

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

Flavor Profile

1NOTE
  • cream soda
    Sweet › Vanilla

Supply Chain

  1. Farm

    Las Vegas municipality, Santa Bárbara, Honduras

    Grown by Benjamin Paz

  2. Roastery

    Luna Coffee

  3. Coffee· viewing

    Cream Soda - Pacas by Benjamin Paz, Santa Bárbara, Honduras

Keep exploring the atlas

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

Tastes similarBenjamin Paz - Pacas - Luna CoffeeMiguel MorenoArturo Paz PacasBenjamin Paz - Red Bourbon NaturalHonduras Nancy PacasBenjamin Paz Pacas HondurasMore from this producerBenjamin Paz59More from this farmLas Vegas municipality2 moreSame variety, exploredPacas332Similar flavour profilecream soda15Same processSemi-carbonic2From the same originHonduras1206More from this roasterLuna Coffee196 coffees
Community

Brew recipes

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

ProcessSemi-carbonic
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