Las Huertas

Notes: vanilla cake, moscato, chamomile

In the mountains of La Paz, Honduras, Carlos Amaya is carrying his family's coffee-growing legacy forward through curiosity, experimentation, and a deep appreciation for the craft. Building on generations of agricultural knowledge, Carlos has spent years refining his approach to processing, developing techniques that bring out the unique character of his coffees.

Grown at Las Huertas, this coffee is a blend of Bourbon and Catuaí varieties, carefully harvested at peak ripeness. The cherries undergo a 60-hour dry fermentation in sealed bags, a process Carlos has fine-tuned through years of experimentation. By carefully managing temperature and fermentation time, he encourages the development of complex flavors while maintaining the coffee's natural sweetness and clarity.

Following fermentation, the coffee is slowly dried on raised beds beneath the Honduran sun for 32 days. This patient approach to processing contributes to a coffee that is both expressive and beautifully balanced.

In the cup, we're finding the comforting sweetness of vanilla cake, the bright, juicy elegance of Moscato, and the soft, honeyed florality of chamomile. Clean, aromatic, and delicately layered, this coffee offers a wonderful balance of confectionary sweetness, fruit, and florals.

Las Huertas is a reminder that naturally processed coffees don't have to be loud to be expressive. Sometimes, the most memorable coffees are the ones that invite you to slow down and discover something new with every sip.

We roast our coffee every Friday and ship it out every Monday. It should arrive at your doorstep close to 7-8 days from the roast date, which is our ideal rest time for our coffee.