Carlos Amaya , filter coffee from Honduras

Carlos Amaya, in his early twenties, continues to run his family's farm. He experiments annually with new varieties and post-harvest processes. In this Parainema coffee, we taste notes of cherries, yogurt, and chocolate. The coffee is complex and velvety.

Carlos Amaya - Coffee Info

Taste: cherries, yogurt, chocolatey

Roasted for: all common filter methods such as: hand filter, AeroPress, French Press and Cold Brew

Origin of the beans: Finca las Huertas, Marcala, Honduras

Producer: Carlos Amaya

Varieties: Parainema (Arabica)

Post-harvest process: Fermentation of the coffee cherry in bags, dried as natural

All our coffees are sold as whole beans.

Brewing recommendation David: Familia Carranza V60

David used the following equipment to develop the recipe:

Water: Total hardness 3 °dH , alkalinity 1.5 °dH (more on the topic of coffee water )
Mill: Kinu M47 Classic
Dripper: Hario V60 glass filter 02
Filter paper: Hario V60 paper

Why does Carlos Amaya taste the way he does?

Coffees from Marcala naturally have a crisp, bright acidity. That's how we know these coffees. It's all the more exciting for us when we taste coffees like Carlos's, which build on this acidity and, through targeted fermentation, introduce new notes into the coffee that weren't there before. The Parainema variety gives the coffee a high, citrus acidity. The fermentation creates the fruity notes, and the long drying process emphasizes a chocolatey note. The citric acidity of the Parainema, combined with the fermentation, gives the coffee a lactic character that reminds us of yogurt.

Tell me more about Carlos Amaya

This spring, Yair from Cima Coffee messaged us on Instagram to say he was in Basel and would like to meet up. We wrote, met, and realized we were on the same wavelength. Cima Coffee markets coffees from producers who are themselves involved in the export company in Honduras. It's a smart concept. One of them is Carlos Amaya, a young producer in the Marcala region, where our Flhor Lungo also comes from. Carlos runs two family farms, is deeply rooted in sustainable production, and at the same time embraces trends. He plants different varieties and processes the coffees according to their attributes to emphasize their strengths.

Why did we buy Carlos Amaya ?

On the one hand, because we always like to buy coffee from young producers like Carlos Amaya, who consciously and confidently break new ground. On the other hand, because business models like Cima Coffee's make sense for overcoming inequalities in the coffee chain: in their model, coffee producers are involved in the export company, thus becoming producers and partners on equal terms.

How do we roast Carlos Amaya coffee?

We roast the coffee as a 12.5kg batch in 8:30 minutes on our 30kg Giesen roaster. Within the first minute, we increase the gas to 65%, before gradually reducing the temperature starting at the fourth minute. Towards the end, the coffee stores so much of its own energy that it practically finishes roasting itself.

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