This year's lot has deep sweetness with a mild malic acidity that delivers on balance and structure.
Jose Amado Fernandez
Cielito, Santa Barbara
Years of Purchase
Someone looking for a more classic espresso profile of chocolate and sweet but are looking for some acidity and cranberry like forwardness.
1500 - 1580 Meters
December - May
Honeycrisp, Toffee, Balanced
We recommend an espresso or Aeropress. Try the following out for an Aeropress:
Ratio: 1 to 13
17 grams of relatively fine ground coffee
221 grams of hot water
Total brew time: 3 minutes
This cup also delivers a pause for reflection and remembrance. Amado Fernandez recently passed away after battling stomach cancer. We remember his extraordinary coffee along with a special relationship that has lasted throughout the years.
Amado’s farm, named after his father "Don Amado," is situated alongside Lake Yojoa where the Santa Barbara mountains stretch a few thousand meters above sea level. The success of coffee production is highly influenced by the environment. This special location creates a microclimate of warm, humid air, keeping daytime temperatures from exceeding 70 degrees F. In the evening, a layer of fog rolls in dropping temperatures as low as 53 degrees F. The temperature change causes the coffee cherries to go into a stressed state which helps them to absorb maximum sugars. This promotes a sweeter cup.
Don Amado produced some of Honduras' best coffees and was awarded First Place in the 2010 Cup of Excellence and Sixth Place in 2013.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel.