Don Amado's impossibly intense acidity - like a hibiscus tea, or “Jamaica” - is met with a dense sweetness akin to black cherry. Syrupy and concentrated describe one of our favorite Hondurans of the season.
Jose Amado Fernandez
Cielito, Santa Barbara
1550 - 1580 Meters
December - May
Hibiscus, Black Cherry, Syrupy
In one of the dozens of lakeside restaurants alongside Lake Yojoa; one might observe (whilst eating freshly-caught, fried tilapia) the combination of the warm and humid air, a light breeze, and the Santa Barbara mountains steeply climbing from 1,000 to 2,800 MASL. It’s the combination of three of these four elements that make possible the upslope fog (wherein warm, humid air is propelled into a cooler area - usually by virtue of altitude - and quickly condensed into a dense mist) characteristic of the Santa Barbara mountains and ever-so-integral to coffee production in this region.
Named after his late father, Jose Amado Fernandez' finca "Don Amado" is an exemplary Santa Barbaran coffee farm. Perched overlooking Lake Yojoa Honduras’ largest lake - finca Don Amado depend’s on Santa Barbara’s unique fog which results in nighttime temperatures as low as 12C, and keeping daytime temperatures from exceeding 21C.
It's thanks to this microclimate that Jose Amado's modest four hectares produce some of Honduras' best coffee's year-after-year. Don Amado 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. We are verve. Made in santa cruz.