Honduras: Edition 23.066

Benjamín Paz Muñoz

  • Flavour profile Dark chocolate, cherry, blackberry jam, lime zest.
  • Process Anaerobic Honey
  • Varietal Pacas
  • Roast Medium Dark


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  • This coffee comes from Benjamín Paz Muñoz and his farm La Orquidea which you’ll find in the Santa Barbara department of Honduras at 1,650 metres above sea level. His family have always worked with coffee; his grandfather was a coffee producer and his father started a coffee trading company (Beneficio San Vicente) 40 years ago.

    Benjamin has worked for Beneficio San Vicente since he was a child, doing pretty much every role within the business - de-pulping, drying, and storing coffee and so on, and after finishing university, he started to work within their specific specialty coffee program.

    In 2013, after visiting El Cedral (the nearest village to what's now his farm) for 6 years connecting coffee producers with specialty coffee buyers, he found a property so beautiful that he knew he had to make the jump into producing his own coffee, and within a year he was planting new trees and starting to create what we now know as La Orquidea.

    In the early days, working on the farm was really difficult because access to the property was challenging due to some of the bumpiest and muddiest roads you’ve probably ever seen and overall his initial costs were really high. But good things come to those who wait and hard work pays off - just three years later in 2016, he started to prepare the first micro-lots of specialty coffee, which encouraged him a lot to keep working as hard as he'd been.

    Fast forward 6 years and Benjamin won first place in the 2022 Honduran Cup of Excellence with a phenomenal washed Geisha from his other farm, La Salsa. This award obviously made Benjamin incredibly happy, proud, satisfied, and a bunch of other emotions with the hard work and effort he’d put into creating his farms and what a fantastic reward it was for the leap of faith he’d made when he first saw land he loved and wanted back in 2013 - an incredible journey and recognition of his skill as an outstanding coffee producer.

    Something quite unusual about La Orquidea is that it’s planted with 100% Pacas variety coffee, this is the first and only Pacas on Stash this year and (I believe) the only Pacas we have at Hasbean for the whole of 2023! Genetically they’re half of that delicious big ol’ bean that we know you love and you know we love - Pacamara! It was created by crossing Pacas and Maragogype and inherited characteristics of both so if you’re a particularly passionate Pacamara person (#PPPP?!) you’re likely in for a bit of a treat.

    The variety was discovered in 1949 on a farm owned by the Pacas family in the Santa Ana region of El Salvador. In 1960, the Salvadoran Institute for Coffee Research (ISIC) began a program of pedigree selection (selection of individual plants through successive generations) for Pacas. It is still widely grown in the country and accounts for about 25% of El Salvador's coffee production. It was introduced to Honduras by IHCAFE in 1974.

    Pacas is a natural and spontaneous mutation of Bourbon in the Bourbon-Typica group of Arabica. Similar to other widely cultivated Bourbon mutants like Caturra in Brazil and Villa Sarchi in Costa Rica, Pacas has a single-gene mutation that causes the plant to grow smaller (dwarfism). The plant’s small size leads to higher potential yields and the possibility of placing plants closer together to increase total fruit production on a farm, not to mention being easier for the pickers to get to! (ideally, you want your coffee plants to have branches your pickers can reach, and varieties that grow shorter require less pruning to keep the fruit within arm's reach). This smaller bean size is also why you Pacamara lovers will notice that they’re not as big as their other parent - Maragogype, the Pacas variety makes them grow a little bit smaller, but still really rather big!

    The bright juiciness of cherries comes first but it's paired with rich dark chocolate which balances the cup. As it cools, there's an edge of blackberry jam sweetness which comes through and on the finish the chocolate remains, but gets a delicate lime zest alongside.

    • Country: Honduras
    • Department: Santa Bárbara
    • Municipality: Las Vegas
    • Village: El Cedral
    • Producer: Benjamín Paz Muñoz
    • Farm: La Orquidea
    • Altitude: 1,650 m.a.s.l.
    • Size: 4 hectares
    • Processing method: Anaerobic Honey
    • Variety: Pacas
    • Average rainfall: 2,500-3,500 mm
    • Average temperature: 16-23ºC
    • GPS: 14°54'51.3"N 88°05'14.1"W
  • Cupping Notes: Dark chocolate, cherry, blackberry jam, lime zest.

    Cup of Excellence Cupping Scores

    • Clean cup: (1-8): 6.5
    • Sweetness: (1-8): 7
    • Acidity: (1-8): 7
    • Mouthfeel: (1-8): 6
    • Flavour: (1-8): 7
    • Aftertaste: (1-8): 6.5
    • Balance: (1-8): 6.5
    • Overall: (1-8): 6.5
    • Correction:(+36): +36
    • Total: (max. 100): 89

    Roasting Information
    Medium-dark - keeping a steady pace, you want to go through first crack and just up to the first pops of second as the roast is cooling.

  • If you place an order before 07:30, it will be roasted and dispatched that day. If you order after 07:30, it will carry over to the following working day for roasting.

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Benjamín Paz Muñoz

Benjamin's family have always worked in coffee and he's been around in the coffee industry since his childhood doing just about every job there is!

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Benjamín Paz Muñoz sits and relaxes on his farm La Orquidea

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