In the Carlos Amaya Icatú we taste: notes of hazelnut and honey complemented by light floral notes, peach and blood orange, lime zest and greek yogurt. This is a very clean coffee, especially considering the extreme amount of time spent in fermentation.

Producer: Carlos Amaya

Region: Marcala, Honduras

Elevation: 1,600 meters above sea level

Process: 90-hour fermentation, fully-washed

Varietal: Icatú

Coffee Origin Info

Carlos Amaya is a young coffee producer carrying-on and evolving the long tradition of coffee production for the Amaya family. Carlos is mainly growing the Icatú varietal on his farm, Finca Las Huertas, in Marcala, Honduras. He focuses on clean and complex coffees and implements intricate processing methods that boost his coffee's natural sweetness, body and brightness while still ensuring that the cup, flavors are centered on varietal and terroir characteristics.

This lot is a long fermentation washed process coffee. Carlos started by harvesting only ripe cherries. The coffee was then depulped and fermented for 90 hours before being washed and then dried on raised beds. Fermentation times in Honduras typically range from 12-18 hours. This extra time in

fermentation has turned up the vibrancy, juciness and sweetness but it was managed in such a was as to not turn up the funk. This is a beautifully elegant and clean coffee demonstrating the Marcala flavor profile at its best.