Carlos Amaya, filter coffee from Honduras

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

Carlos Amaya- Coffee Info

Flavor: Cherry, yogurt, chocolatey

Roasted for: all common filter methods such as: hand filter, AeroPress, French press, and cold brew

Bean origin: 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: Carlos Amaya V60

Our David developed and optimized the recipe with the following equipment:

Water: Total hardness 3°dH, alkalinity 1.5°dH
Grinder: Kinu M47 Classic
Dripper: Plastic V60
Filter paper: Hario V60 Paper
Kettle: Brewista Artisan

Why does Carlos Amaya taste the way it does?

Coffees from Marcala naturally bring a firm, bright acid structure. That's how we know these coffees. So it's all the more exciting for us when we taste coffees like Carlos', which build on this acidity and bring 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, combined 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 that he is in Basel and would like to meet. Written, met, realized that 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 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 to emphasize their strengths.

Why did we buy the Carlos Amaya?

On the one hand, because we always like to buy coffees from young producers like Carlos Amaya who consciously and confidently go new paths. On the other hand, because business models like Cima Coffee's make sense to overcome inequalities in the coffee supply chain: in their model, coffee producers are involved in the export company and are thus producers and partners on 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% before gradually reducing the temperature from four minutes onwards. Towards the end, the coffee stores so much internal energy that it almost finishes roasting itself.

Shipping also available as coffee letter

All our coffees can be ordered in the form of a coffee letter. This reduces the postage for 250g coffee from CHF 8.5 to CHF 2.5. It is treated like a regular letter and lands in your mailbox.

At checkout you can choose between coffee letter, A-Post, and B-Post options.

Read coffee details in Beanconqueror

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