HONDURAS CARLOS AMAYA NUEVO PARAISO NATURAL

Carlos grew up surrounded by coffee and the values of dedication instilled by his parents. As the family sought to understand the quality of their coffee, Carlos took the initiative to learn more. He began as a volunteer at a coffee cooperative, where he studied cupping. His passion and effort led him to the IHCAFE School of Professional Cuppers, where he earned certification in coffee tasting and a degree in Coffee Business Administration. This knowledge allowed the family to shift toward producing specialty coffees. Today, Carlos continues to drive the farm forward with a blend of technical knowledge, passion for quality, and commitment to both the environment and the community.

This coffee was processed using a natural method featuring an alcoholic fermentation, a controlled approach that intensifies sweetness and fruity character. The lot underwent a total of 75 hours of dry fermentation inside barrels under covered conditions.

During this stage, temperatures ranged from 18–25°C and by the conclusion of the process, the coffee registered a final pH of 3.7 and 14 °Brix, indicating a well-managed fermentation curve with steady sugar breakdown.

Following fermentation, the coffee was dried on raised beds under full sun for 28 days, with temperatures between 18–29°C until the coffee reached a stable 10.7% moisture content and 0.57 water activity, ensuring longevity and preservation of quality. No defects were reported during post-harvest evaluation.

The dry fermentation, controlled temperature, and additional fermentation times contribute greatly to the complexity in this coffee. There's a soft yet rounded sweetness in the cup. We're tasting cantaloupe, candied pineapple, and white grape.