Honduras Carlos Amaya Honey

 

Carlos Amaya has taken his family's coffee traditions to the next level. There were many coffees that caught our attention during our last visit to Honduras, and this coffee was love at first sight!

Carlos is a very young man, but with brilliant ideas and a strong will. At all costs, he wanted to elevate the coffee produced on his family's plantation, Las Huertas in Marcala, to the next level. He succeeded in producing an exceptional coffee that captures the essence of Honduras in every sip.

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MicrolotSpecialty

Origin:
Marcala
Farm:
Las Huertas
Farmer:
Carlos Amaya
Variety:
Icatù
Altitude:
1.500 - 1.600 masl
Processing:
Red Honey
Original bag net weight:
69 kg
Harvest:
2023-2024
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Cupping

Cupping score certified by Q-Graders and obtained through the SCA protocol.

Aroma: 8,00
Taste: 8,00
Acidity: 8,00
Body: 8,00
Aftertaste: 7,75
Equilibrium: 8,25
Global: 8,00
Uniformity: 10,00
Cup: 10,00
Sweetness: 10,00
Final score: 86,00
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Cupper's notes

Cupper's notes

A sweet coffee with good body and moderate citric acidity. Characterized by a fruity and spicy profile, it presents notes of mandarin and grape, while the finish surprises with fascinating notes of clove combined with dark chocolate.

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Clove
Dark Chocolate
Green Grape
Juicy
Green Coffee Analysis

Green Coffee Analysis

Grain analysis

Screen Screen: 18
Humidity Humidity: 11,4
Density Density: 756 g/L

Storage environment analysis

Humidity Humidity: 52 %
Temperature Temperature: 27°C
Analysis conducted on: 04/06/2024
Download and save the complete sheet in PDF
More Info

More Info

The processing of coffee produced by Carlos Amaya follows the Honey method, a meticulous technique that preserves the fruit's natural sweetness. After harvesting, the coffee cherries are partially pulped, retaining some of the mucilage around the beans, which helps develop a rich and complex aromatic profile.

The drying process is carefully carried out on raised beds in the sun, where the beans are spread out for a period ranging from 14 to 21 days. This slow and natural process, exposed to the fresh mountain air and the warmth of the sun, enhances the unique characteristics of the coffee, imparting notes of honey and fruit that delight the palate.

The botanical variety used, Icatú, is another testament to Carlos Amaya's dedication to quality. This hybrid, known for its resilience and distinctive flavor, perfectly adapts to the mountainous terrains of Marcala, producing beans that capture the essence of the region.

Each cup of Carlos Amaya coffee is a tribute to tradition and quality, an experience that celebrates the rich heritage of Honduran coffee and elevates your coffee moments to new heights. Discover the authentic and memorable taste of a coffee crafted with love and commitment, and let yourself be transported to the lush landscapes of Honduras with every sip.

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