We first met Carlos Damian in February of 2016, at Elio Diaz's farm ‘Piedras Amarillas’, located in Santa Barbara, Honduras. Right before trying his sample, we wondered if it could be graded as specialty knowing that the coffee was coming from his first harvest. Carlos’ Bella Vista could not only be specialty - it landed as one of our best Santa Barbara lots that year. After his second harvest, which showed that his coffee could be even better, Carlos built drying tables at his property and did a major renovation inside the house. He’s growing primarily Pacas and Catimor varietals. His coffee quality has been nothing but improving. With continued investments in the farm, he's built his own drying tables and fermentation tanks and purchased an electric depupler. He has also moved to self-processing his coffee, to ensure greater control over the quality. Most of his farm is planted with a variety of avocado called Aguacate Anise, which is unique to the area. He’s got other trees like guama for shade and adding nitrogen to the soil. It is a total pleasure to work with such a dedicated farmer who strives to make continuous improvements.

Brew Method

1g of coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F / 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%