Carlos Amaya, filter coffee from Honduras
Carlos Amaya , filter coffee from Honduras
Carlos Amaya is in his early twenties and continues to run his family farm. He experiments every year with new varieties and post-harvest processes. In this coffee from the Parainema variety 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
| amount of coffee | 19.5 grams |
| total amount of water |
300 grams |
| grind | 4.9.0 |
| age of roasting | 10 days |
| water temperature |
89 degrees |
| Blooming |
50 grams (30 seconds) |
| brewing time |
2:40 |
| infusions |
5 infusions (including blooming) up to 50g, up to 120g, up to 180g, up to 240g, up to 300g |
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 it tastes?
Coffees from Marcala naturally have a firm, light acid structure. That's how we know these coffees. It's all the more exciting for us when we taste coffees like Carlos', which build on this acidity and, through targeted fermentation, bring new notes to 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 emphasizes a chocolatey note. The citrus acidity of the Parainema, in combination with the fermentation, gives the coffee a lactic character that reminds us of yogurt.
Tell me more about Carlos Amaya
In the spring of this year, Yair from Cima Coffee wrote to us on Instagram to say he was in Basel and would like to meet up. We wrote, met, and realized that we were on the same wavelength. Cima Coffee markets coffees from producers who are themselves involved in the export company in Honduras. A smart concept. One of them is Carlos Amaya, a young producer in the Marcala region, where our Flhor-Lungo comes from. Carlos runs two family farms, is deeply rooted in sustainable production and at the same time picks up on trends. He plants different varieties and processes the coffees according to their attributes in order to emphasize their strengths.
Why did we buy the 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 to overcome the inequalities in the coffee chain: in their model, coffee producers are involved in the export company and are therefore producers and partners on an equal footing.
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 after four minutes. Towards the end, the coffee stores so much of its own energy that it almost finishes roasting itself.
