Farm: El Brujo Region: Concepcion del Sur, Santa Barbara Elevation: 1650 masl Variety: Red Catuai Process: Anaerobic Honey 72hr Notes: Peach, strawberry, & creamy About: Mr Benjamin Paz is as crazy and inquisitive as we are here at Proud Mary. While over in Honduras we tasted Benjamin’s Red Catuai fresh off the tree. BOOM! Super sweet and red fruit-driven (think apple and cherry). For 2019’s harvest we threw down a challenge and Benjamin laughed. This coffee has undergone a 72hr anaerobic (without oxygen) fermentation before being dried as a honey. This has amplified the coffees innate sweetness, brought out loads of red confectionary flavour, and a smile ear to ear. Farm: El Brujo Region: Concepcion del Sur, Santa Barbara Elevation: 1650 masl Variety: Red Catuai Process: Anaerobic Honey 72hr Notes: Peach, strawberry, & creamy About: Mr Benjamin Paz is as crazy and inquisitive as we are here at Proud Mary. While over in Honduras we tasted Benjamin’s Red Catuai fresh off the tree. BOOM! Super sweet and red fruit-driven (think apple and cherry). For 2019’s harvest we threw down a challenge and Benjamin laughed. This coffee has undergone a 72hr anaerobic (without oxygen) fermentation before being dried as a honey. This has amplified the coffees innate sweetness, brought out loads of red confectionary flavour, and a smile ear to ear.

Farm: El Brujo Region: Concepcion del Sur, Santa Barbara Elevation: 1650 masl Variety: Red Catuai Process: Anaerobic Honey 72hr Notes: Peach, strawberry, & creamy About: Mr Benjamin Paz is as crazy and inquisitive as we are here at Proud Mary. While over in Honduras we tasted Benjamin’s Red Catuai fresh off the tree. BOOM! Super sweet and red fruit-driven (think apple and cherry). For 2019’s harvest we threw down a challenge and Benjamin laughed. This coffee has undergone a 72hr anaerobic (without oxygen) fermentation before being dried as a honey. This has amplified the coffees innate sweetness, brought out loads of red confectionary flavour, and a smile ear to ear. Farm: El Brujo Region: Concepcion del Sur, Santa Barbara Elevation: 1650 masl Variety: Red Catuai Process: Anaerobic Honey 72hr Notes: Peach, strawberry, & creamy About: Mr Benjamin Paz is as crazy and inquisitive as we are here at Proud Mary. While over in Honduras we tasted Benjamin’s Red Catuai fresh off the tree. BOOM! Super sweet and red fruit-driven (think apple and cherry). For 2019’s harvest we threw down a challenge and Benjamin laughed. This coffee has undergone a 72hr anaerobic (without oxygen) fermentation before being dried as a honey. This has amplified the coffees innate sweetness, brought out loads of red confectionary flavour, and a smile ear to ear.