About
Coffee Expression Delicate florals are backed up by complex and fresh herbal notes, followed by a bright and fresh cup with citrus and white tea character.
Producer We only have 30 kg of this coffee to share; some of the finest Honduran coffee we have ever tasted. La Salsa has won the Honduran Cup of Excellence outright twice, in 2022 and 2024.
Whole Bean Coffee / Both for filter and espresso
Technical Data
Producer Benjamín Paz
Region Santa Barbara
Altitude 1700 masl
Varietal Geisha
Process Washed
Harvest April 2025
Brewing Advice
Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm.
Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.
We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.
Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.
Benjamín Paz
We have been impressed with many Honduran lots over the last few years, and visit each spring. Quality seems to be improving at a very high rate, partly thanks to the work of visionaries like Benjamín Paz and his company Beneficio San Vicente in helping producers to realise the quality of their coffees, and connecting them to like-minded roasters.
San Vicente was started by Benjamín’s father, initially serving as a representative of a small number of growers in his village, and slowly expanding from there. Benjamín was able to take the company to the next stage during the early years of the speciality movement, capitalising on Santa Barbara’s success in the early Honduran Cup of Excellence competitions in order to forge connections with some early movers in the speciality roasting market. San Vicente is now based in the town of Peña Blanca, where they also run a small speciality coffee shop, cementing the image of coffee as a premium product in the local region.
Santa Barbara
The Santa Barbara region provides some challenges to those hoping to grow high quality coffee. It stretches from the border with Guatemala into the central highlands, home to some of the highest altitude in the country. The slopes of the Santa Barbara mountain extend steeply from the banks of Lago de Yojoa, leading to a breathtaking view back down to the lake from many of the farms we visited. There is also a large area of jungle nearby, leading to high humidity, a great deal of rainfall, and cool conditions, even during harvest season. This means that many here harvest until May or even June, often 2-3 months later than the rest of Central America.
Finally, finding skilled labour has been a huge challenge in recent years. Almost 15% of the region’s population has left since 2020, due to a multitude of factors. Corruption and a lack of investment have led to a lack of opportunity in the region, while a severe hurricane in November 2020 sped the process, forcing many to turn to criminal gangs, or leave in search of better opportunities.
However, all of these challenges only serve to strengthen the resolve of the people we met here, with the San Vicente project continuing to connect more of these dedicated producers to roasters willing to commit to long-term relationships at premium prices, allowing them to build a more stable future for agriculture in the region.
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La Salsa
In addition to his work with the San Vicente project, Benjamin is also a coffee producer. His family have worked in coffee for many years, and the network and experience he has built during his years with San Vicente has allowed him to consistently produce some of the best coffees in the country.
His farm, Finca La Salsa, is planted with varieties not typically associated with Honduras, including Panama Geisha and SL-28. The Panama Geisha varieties were donated by many visiting international buyers, alongside many other exotic seeds, leading to the farm’s name, ‘La Salsa’. Located on the high slopes around Lake Yojoa, near El Cedral where we also work with Erin Moreno, La Salsa is often shrouded in a dense layer of mist. This unique micro-climate means that temperatures are low even for Santa Barbara standards, slowing down cherry maturation and resulting in a sweet and intense cup profile.
La Salsa has won the Honduran Cup of Excellence outright twice, in 2022 and 2024.
This washed process Geisha lot reflects the pedigree of the farm. Delicate florals are backed up by complex and fresh herbal notes, followed by a bright and fresh cup with citrus and white tea character.
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