Honduras Damian Chavez & Wilson Morales

Honduras Damian Chavez & Wilson Morales – Orange Marmalade, Mango, Almond - $18.80/lb

$12.50/10oz

$41.35/Kilo

$94.00/5lb

Santa Barbara, Honduras

Connect

This coffee comes to us from two long-standing Best Friends Club members. Wilson Morales and Damian Chavez have teamed up to create their first-ever anaerobic washed blend. This is Wilson’s first time experimenting with the process, and we’ve paired it alongside Damian Chavez, a partner comfortable in the anaerobic washed processing. Seeing these producers pursue better, together, and getting to find creative ways to showcase their work is something we are truly stoked to share. This blend represents our friendships, their passion, and the craftsmanship in an ever-evolving industry. 

Experience

Bright citrus, cooked sugars, and a sweet nuttiness make the Damian Chavez & Wilson Morales a spectacular cup of coffee. The first sip opens with the punchy combination of sweet, tangy Orange Marmalade and juicy ripe Mango. This symphony of fruit flavors is smoothed into a light, creamy finish with fresh, fragrant Almonds, making this single-origin blend the perfect coffee for anyone looking for a delightful, mellow coffee. 

Origin // Honduras     

Region // Santa Barbara

Producer // Damian Chavez & Wilson Morales

Variety // Parainema & Paca   

Elevation // 1500- 2000 M.A.S.L

Process // Anaerobic Washed

Flavor Notes // Orange Marmalade, Mango, Almond

Deep Dive

With our Best Friend’s Club producers, we are committed to ensuring all of a producer’s coffee finds a home each year. It is about working with producers through highs and lows, allowing us to support each other and grow together. It is a link in a bigger story that beautifully illustrates the symbiotic relationship between coffee farmers and buyers, and what happens when the two support each other with intention, not just dollars.

Region: Santa Barbara

The Santa Barbara Mountain, named after the region, is the second-highest peak in Honduras, and the tip of the mountain is a national park. Damian and Wilson’s farms are located at the seam of the National Park, and their positioning on the mountain makes for an ideal coffee-growing environment. The steep hillside allows for coverage from harsh weather, and the cooler climate allows for the cherries to take their time in developing their sugars. The Santa Barbara Mountain contains substantial limestone formations that contribute heavily to the mineralization in the soil, and over the years Damian has taken it upon himself to do soil analysis on his farm to mitigate the high cost of fertilizer and curate a blend for his plants that will give his coffee the best chances of success. 

Processing Method: Anaerobic Washed

Damian uses a unique approach to process his Anaerobic Washed coffee. First, by placing the whole cherries into a tank for 72 hours of anaerobic fermentation, sealing the coffee from additional oxygen. After fermentation, the coffee is depulped and washed in a 2-3 hour agitated washing process to remove mucilage. Once the mucilage is fully washed from the seeds, the coffee is laid out to dry on cement patios. 

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