Carlos Amaya, Filter Coffee from Honduras

Carlos Amaya is in his early twenties and continues to run his family's farm. Each year he experiments with new varieties and post-harvest processes. In this coffee made from the Parainema variety, we taste notes of cherries, yogurt, and chocolate. The coffee is complex and silky.

Carlos Amaya- Coffee Info

Taste: Cherries, yogurt, chocolatey

Roasted for: all common filter methods such as: pour-over filters, AeroPress, French Press, and Cold Brew

Origin of beans: Finca las Huertas, Marcala, Honduras

Producer: Carlos Amaya

Varieties: Parainema (Arabica)

Post-harvest process: Fermentation of coffee cherries 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 Coffee Water)
Grinder: Kinu M47 Classic
Dripper: Hario V60 Glass Filter 02
Filter paper: Hario V60 Paper

Why does Carlos Amaya taste the way it does?

Coffees from Marcala naturally bring with them a crisp, bright acidity structure. That's how we know these coffees. So it's all the more exciting for us when we then taste coffees like Carlos', which build on this acidity and introduce new notes into the coffee through targeted fermentation that weren't there before. The Parainema variety gives the coffee a high, citric acidity. The fermentation creates the fruity notes, and the long drying emphasizes a chocolatey note. The citric 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 writes to us on Instagram saying he's just in Basel and would like to meet up. Written, met, realized we're 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 also comes from. Carlos continues to run two family farms, is deeply rooted in sustainable production, and at the same time embraces trends. He plants various varieties and processes the coffees in line with their attributes to emphasize their strengths.

Why did we buy Carlos Amaya?

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

How do we roast the Carlos Amaya coffee?

In 8:30 minutes we roast the coffee as a 12.5kg batch on our 30kg Giesen roaster. Within the first minute, we increase the gas to 65%, then from four minutes onwards we gradually reduce the temperature. Toward the end, the coffee stores so much of its own energy that it almost finishes roasting on its own.

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