Benjamin Paz

Benjamin Paz is a central figure in the specialty coffee landscape of Santa Bárbara, Honduras, serving as a producer, roaster, and exporter. Operating primarily through his farm, Finca La Salsa, and his involvement with Beneficio San Vicente, Paz has become a vital link between the high-altitude coffee regions of Honduras and the international specialty market. His work is characterized by a commitment to quality and a willingness to experiment with varieties not traditionally associated with the region, such as Panamanian Geisha and Kenyan SL-28.

Finca La Salsa is situated on the high, mist-shrouded slopes surrounding Lake Yojoa. This unique micro-climate, combined with the region's distinct volcanic soil, provides an ideal environment for cultivating high-scoring coffee. The cool temperatures and consistent moisture allow for slow cherry maturation, which is essential for developing the complex flavor profiles that have become a hallmark of his production.

Paz’s influence extends beyond his own farm; he is widely regarded as a community leader and an ambassador for Honduran coffee. He has played a significant role in helping other local producers access international markets, fostering long-term relationships with roasters who seek high-grown, single-producer, and single-variety lots. This collaborative approach has helped stabilize and elevate the specialty coffee industry in Santa Bárbara.

His dedication to excellence is evidenced by his performance in the Cup of Excellence (CoE) competition. Paz has achieved significant recognition, including winning the competition in 2022 and 2024. These accolades have brought international attention to his specific processing methods, such as his anaerobic washed Geisha, which has been featured in collaborative releases by prominent global roasters.

In practice, Paz’s operations involve meticulous attention to detail, from hand-picking cherries to innovative processing techniques. Whether utilizing honey processing for varieties like SL-28 or anaerobic fermentation for his Geisha, his methods are designed to highlight the inherent characteristics of the terroir. These efforts have made his coffees highly sought after by roasters looking for distinct, high-scoring lots that showcase the potential of Honduran agriculture.

For the consumer, the name Benjamin Paz on a bag of coffee signifies a commitment to traceability and quality. His work represents a shift in the Honduran coffee sector toward high-value, specialty-grade production that prioritizes variety and process innovation. As he continues to refine his craft and support the broader coffee community in Santa Bárbara, his legacy remains deeply tied to the advancement of Honduran coffee on the world stage.