Cream Soda – Pacas by Benjamin Paz, Santa Bárbara, Honduras

Last one! – Roasted September 27th

This is a pacas variety grown by our dear friend Benjamin Paz at his farm in Las Vegas municipality, beside Santa Bárbara in Honduras. It gets its cream soda-like flavour from keeping the coffee fruit in a bag, sealed off for 48hours. After the bag gets puffy from the built up Co2, the coffee is then depulped and dried with some of the mucilage still left on the seeds. This is a really nice example of something we’re calling “semi-carbonic” for brevity. Enjoy!

250g of delightful coffee