Espresso Lab Microroasters

Single Estate Coffee - HONDURAS, La Orquídea, Santa Barbara...

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Producer: La Orquídea - Benjamin Paz. 

Growing altitude: 1600m above sea level. 

Botanical variety: Pacas. 

Process: Honey/anaerobic. 

Tasting notes: Caramel, cream soda, lime, peach, floral red berry flavours.

Roast date: 2 December, 2020

Benjamin is the son of Fidel Paz, the founder of San Vicente, and together as a coffee company represent a decidedly modern approach to being a coffee professional in Honduras. 

He runs a West Coast US-inspired coffee bar/roastery, manages most of San Vicente’s specialty accounts, and is himself a coffee producer, growing a few different varieties throughout his two plantations. 

San Vicente is both a commercial and specialty exporter and it’s largely through his efforts together with his cousin Arturo Pas, that we see clear developments in San Vicente’s specialty program season after season.

La Orquidea is located near the villages of Cielito, Cedral and Las Flores. The varieties grown in this area are mostly Pacas, Yellow Catuai, Pacamara and Parainema. Actually the Pacas variety grown in this area produces some of the most unique flavours, unlike any other area in Central America.

Due to the amount of rain this area enjoys, it makes processing somewhat problematic. The drying process in particular, but they have overcome these challenges with building hot houses to dry the coffee, away from the rain and direct sunshine. 

Santa Barbara is the name of the mountain range that stretches through this part of the world, and has contributed to the largest number of CoE winners in Honduras. There is a saying that to produce coffee that tastes fruity is not overly difficult, however to produce coffee that is clean, clear, fresh and fruity is an artform in itself.    

Coffee production in Honduras played a role in the country's history and is important for the Honduran economy. It is reported that an estimated 110,000 people rely on coffee for its livelihood, with about 95% of these being small scale coffee producers.