Benjamin Paz SL28 | Honduras
Bright & Juicy
Oolong Tea & Blood Orange
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger / Cold Brew | French press / cold brew / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
SL28 is a variety we usually associate with Kenya: bright acidity, vivid fruit and the unmistakable structure found in some of the country’s best coffees.
Its story, however, stretches further. Selected in Kenya during the 1930s from coffee originating in Tanzania, SL28 has since travelled well beyond East Africa. Over the past decade, it has found its way into Latin America, where a small number of producers are exploring how these celebrated genetics respond to entirely different environments.
Benjamin Paz is one of the key figures in specialty coffee in Santa Bárbara. Alongside producing coffee at Finca La Salsa, he has spent years connecting high-quality producers from the region with specialty coffee buyers around the world.
La Salsa sits high in the mountains around Lake Yojoa, where a cooler, misty microclimate slows cherry maturation and helps build sweetness and complexity. Here, Benjamin grows varieties including Geisha and SL28. The genetics remain the same, but the soil, climate and growing conditions are entirely different from those of Kenya.
We first met Benjamin in 2014, and he has since become one of the most important relationships in our Producer Series. His work extends beyond his own farm, helping producers throughout Santa Bárbara improve quality, refine processing and connect with specialty coffee buyers.
That contrast is exactly why we bought this coffee. It offers a chance to taste something familiar through another lens: the distinctive character of SL28, interpreted through Honduras, the highlands around Lake Yojoa and one of the producers we have worked with for more than a decade.
Country/Region:
Elevation:
Coffee Varietal: SL28
Coffee Process: Washed
Harvest Year: November 2024 - April 2025
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
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