PRODUCER: Benjamin Paz ORIGIN: Santa Barbara VARIETY : SL28 PROCESS: Washed | Raised-Bed Dried HARVEST: December | June ELEVATION: 1650 MASL ROASTER: Probat P25 LEVEL: Light | Agtron #80-75 EXTRACTION: Preferred for Filter NOTES: Orange | Black tea | Brown Sugar | Black Currant STORY Cup of Excellence Producer Winner For the past several years, our relationship with Benjamín Paz has been built through a shared commitment to exceptional Honduran coffee. That relationship has now given us the opportunity to source this remarkable SL28 lot from Finca La Leona in Santa Bárbara. Benjamín is one of the most influential figures in Honduran specialty coffee. As a producer and a leader at Beneficio San Vicente, he connects Santa Bárbara’s farming community with quality-focused roasters around the world. His work extends beyond exporting coffee—he supports producers through agronomy, processing, quality control and access to specialty markets. His own journey as a farmer began in 2013, when he acquired land in the mountains of Santa Bárbara. Challenging terrain and slow early progress demanded patience, but by 2016, his first specialty microlots were ready. Since then, Benjamín’s meticulous approach has earned repeated recognition in the Honduras Cup of Excellence, including two first-place finishes. At Finca La Leona, SL28 grows at approximately 1,650 meters above sea level. Originally selected in Kenya for its quality and resilience, this celebrated variety thrives in Santa Bárbara’s cool mountain climate. Slow cherry maturation allows greater sweetness and complexity to develop, while the region’s distinctive soils contribute structure and vibrant acidity. The cherries are selectively hand-picked and carefully washed to preserve the variety’s clarity and character. Controlled fermentation, clean-water washing and slow drying on raised beds produce a cup with lively fruit, elegant tea-like structure and a long, refined finish. Benjamín Paz represents the knowledge, persistence and generosity that continue to elevate Honduran coffee. We are proud to build upon our longstanding relationship with him and honored to introduce this exceptional Finca La Leona SL28 to the Copan Coffee Roasters collection. ORIGIN | LA LEONA VILLAGE La Leona village is located in the high mountains of Santa Bárbara, Honduras, a renowned coffee-growing region with cool temperatures, fertile soils and distinctive microclimates. These conditions allow coffee cherries to mature slowly, concentrating their natural sugars and developing exceptional clarity and complexity. Coffees from La Leona offer vibrant acidity, layered fruit, delicate floral notes and a deep, balanced sweetness that beautifully reflects this remarkable origin. VARIETY | SL-28 SL28 is celebrated for producing exceptionally vibrant and complex coffees. Originally developed in Kenya, it is prized for its juicy acidity, intense sweetness and distinctive flavors of black currant, citrus, florals and black tea. Although the plants have relatively low yields and require careful cultivation, producers choose SL28 because of its outstanding cup quality and ability to express terroir. Grown in the high mountains of Santa Bárbara, it combines its classic Kenyan brightness with the rich sweetness, depth and fruit character of Honduras. PROCESS | WASHED Coffee cherries are selectively hand-picked at peak ripeness to ensure optimal sweetness and uniformity. Shortly after harvesting, the cherries are carefully depulped to remove the outer fruit while leaving the mucilage surrounding the parchment intact. The freshly depulped coffee is then transferred to concrete tanks for approximately 18 hours of dry fermentation. During this controlled stage, naturally occurring microorganisms break down the remaining mucilage and contribute to the coffee’s clarity, acidity and overall flavor development. Once fermentation is complete, the parchment is thoroughly washed with clean water to remove the loosened mucilage. The fully washed coffee is then placed on raised beds for an initial eight-hour pre-drying period. During this stage, the parchment is carefully hand-sorted to remove damaged, discolored or otherwise defective beans. After pre-drying and sorting, the parchment is transferred to a parabolic solar dryer, where it dries slowly and evenly for approximately 14 days. The coffee is turned regularly to promote consistent airflow and uniform moisture reduction until it reaches the ideal moisture level for storage and export. This careful washed process highlights the SL28 variety’s vibrant acidity, refined sweetness, tea-like structure and clean, articulate finish. DRYING | RAISED-BED DRIED Drying takes place on traditional raised beds, optimizing airflow and allowing for an even, extended drying period. This method stabilizes moisture content, preserves aromatics, and maintains Burundi's distinct clarity and vibrancy. Here’s a more concise and refined version aligned with a specialty, third-wave tone: HARVEST | DECEMBER - APRIL Burundi shares a similar harvest window with Rwanda and Uganda. Picking typically begins in August and runs through October. Because this cycle occurs earlier than most East African origins, freshness season generally extends from December through April. Our selection and purchasing take place primarily in September and October to ensure peak quality. ROASTING | PROBAT P25 Each batch is carefully profiled on our Probat P25, with curves monitored through Cropster to ensure consistency within ±2°C. This light roast highlights the coffee’s natural sweetness and fruit-forward complexity while preserving structure and acidity. ROAST LEVEL | MODERATE LIGHT Balanced sweetness with vibrant acidity and increased body while preserving the coffee’s origin character. WHOLE BEAN AGTRON: #80 ROAST LEVEL: Moderate Light CLASSIFICATION AGTRON PROFILE NOTES MODERATE LIGHT 80–75 Highest origin expression Floral • Citrus • Honey • Tea-like MODERATE MEDIUM 65–60 Balanced sweetness & body Cane Sugar • Caramel • Stone Fruit MODERATE DARK 50–45 Increased roast development Cocoa • Nuts • Molasses CCR ROAST PHILOSOPHYWe intentionally roast at lighter Agtron values to preserve origin character, producer impact, and processing expression. HIGHER AGTRON → More Origin CharacterLOWER AGTRON → More Roast Character PREFERRED EXTRACTION Filter & Espresso The QC team calibrates this coffee for dual use. Expect a sparkling, fruit-driven cup on filter and a sweet, syrupy espresso with layered acidity. Grind calibration is essential: too fine leans bitter; too coarse drifts sour—balance sits in the middle. BREW GUIDE Origami Dripper & Cone Filter METHOD: Origami M & Hario Carafe FILTER: Origami Cone Filter COFFEE: 15g WATER: 250g @ 205°F (96°C) RATIO: 1:16.7 GRIND: 550 µm (Microns) Medium-Fine TIME: 2:45–3:00 ADJUSTMENT GUIDE Sharp / sour / under-extracted → grind slightly finer (-10–15 µm) Bitter / dry / heavy → grind slightly coarser (+10–15 µm) Drawdown too fast → grind slightly finer Drawdown too slow → grind slightly coarser GRIND TARGET SIZE: 550 microns (Medium-Fine) TEXTURE: Medium-Fine (optimized for Origami Cone Filter) GRINDER SETTING Mahlkönig EK43 6 Fellow Ode Gen 2 3 Comandante C40 15 Baratza Encore 12 RECIPE STEPS: 0:00 — Bloom to 35gPour evenly and gently swirl to fully saturate the coffee bed. Rest for 30 seconds. 0:30 — Center-to-Spiral Pour to 105g 1:00 — Spiral Pour to 160g 1:20 — Spiral Pour to 205g 1:40 — Final Spiral Pour to 250g 2:45–3:00 — Finish Draining TOTAL BREW TIME: 2:45–3:00 Swirl the carafe, serve, and enjoy. EXTRACT & ENJOY.
