We first met Carlos Damian in February of 2016, at Elio’s Diaz farm ‘Piedras Amarillas’, located in Santa Barbara, Honduras. Although his first harvest, his pacas/catimor lot landed as one of our best Santa Barbara lots that year. Carlos subsequently built drying tables at his property and the coffee quality improved further. In addition to coffee, 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 that provide shade and add nitrogen to the soil.

Brew Method

18 grams of freshly ground coffee / Timer for 28 - 32 seconds / Pull 37 - 39 grams of liquid espresso / Grouphead at 200 - 201°F / 9 bars at machine gauge