La Salsa farm located in El Cedral, Santa Bárbara, belongs to Benjamín Paz Muñoz, who has been a coffee producer for nine years, currently produces Geisha and SL-28 Permanent: In the farm there are 4 people working permanently and 15 - 20 people during harvest.

They perform forest conservation practices, cleaning and removing scrub manually, they have a small forest reserve next to the farm, they educate the farm employees not to pollute. They try to avoid contamination of water sources, and proper management of coffee processing wastewater and pulp.
There are three factors that differentiate the coffee from la Salsa Farm:
The Microclimate and quality of land of El Cedral, good altitude and quality of land.
The Geisha variety with a different profile and high quality.
Skilled workmanship, as well as care in processing.
Cup of excellence means a lot to us, the producers of Santa Bárbara because of that our specialty coffee program exists, we have achieved recognition, through the Cup of Excellence, we have met our buyers. We trust that it will continue to push us forward and lead us to success.

Farm Information
  • Farm Name
    La Salsa
  • Farmer
    Benjamin Paz Muñoz
  • Altitude
  • Score
  • Rank
Lot Information
  • Year
  • Processing System
  • Variety
  • Overall
    Grapefruit, Lemon, Peel
  • Aroma / Flavor
    Floral (4), Apricot (3), Honey (3), Jasmine (3), Lemongrass (3), Peach (3), Almond (2), Grapefruit (2), Black Pepper, Brown Sugar, Clementine, Dark Chocolate, Delicate, Lemon, Lemon tea, Lime, Muscat, Orange zest, Peel, Pineapple, Yellow peach
  • Acidity
    Citric Acid (2), Bright, Citrus, Citrus Fruit, Delicate, Jasmine, Lemon, Lemon & Lime, Lime, Malic Acid, Sharp, White Grape

El Cedral, Santa Bárbara, Honduras


Cup of Excellence