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HomeCoffeesBenjamin Paz Sl28 Honduras
Santa Barbara El Cedral · Honduras

Benjamin Paz Sl28 Honduras

Washed SL28, grown at 2025 masl

Roasted by Fuglen Tokyo

Recently sold out· checked 1 Jul
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryFuglen Tokyo· Tokyo, Japan
Locality, Region & CountryLa Salsa, Santa Barbara El Cedral, Honduras?
ProducerBenjamin Paz
ProcessWashed≈
Harvest2025≈
Altitude2025 masl?
VarietiesSL28≈
Roast—
Tasting notesBlack currant, Orange, Papaya, Hibiscus✓

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

Flavor Profile

4NOTES
  • Black currant
    Fruity › Berry
  • Orange
    Fruity › Citrus › Orange
  • Papaya
    Fruity
  • Hibiscus
    Floral › Hibiscus

Supply Chain

  1. Locality, Region & Country

    La Salsa, Santa Barbara El Cedral, Honduras

    Grown by Benjamin Paz

  2. Harvest

    2025

    stated by the roaster, no harvest year to match on

  3. Roastery

    Fuglen Tokyo

  4. Coffee· viewing

    Benjamin Paz Sl28 Honduras

Keep exploring the atlas

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

Tastes similarHonduras Benjamin Paz SL28R Benjamin Paz La Salsa Sl28Benjamin Paz - SL28 NaturalHonduras Benjamin Paz La SalsaHonduras Finca La Salsa SL28Benjamin Paz La SalsaMore from this producerBenjamin Paz59Same variety, exploredSL281494Similar flavour profileBlack currant, Orange, Papaya1311Same processWashed13025From the same originHonduras1206More from this roasterFuglen Tokyo16 coffees
Community

Brew recipes

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

ProcessWashedAltitude2025 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