From the Moreno family
a sweet every day cup
If you've had coffee from the Santa Barbara region of Honduras, there is a good chance you've tasted the influence and legacy of the late Daniel Moreno. Daniel's sons and grandchildren now carry on this legacy, producing complex coffees that have kept the Moreno family name on the radar of any specialty buyer or roaster who wants exceptional coffee from Honduras. With a long, varied history in coffee, the family did not always see such promise in producing high-quality, specialty coffee.
In 2005 Daniel was on the verge of leaving coffee production altogether due to abysmally low prices. All his sons had moved to the US to work and earn a better living. His eldest son decided to return to Honduras and was introduced to the Cup of Excellence (COE) competition by his neighbor, who placed 2nd that year. By 2007, the sons were focused on producing very high-quality coffee. Miguel placed 4th in the competition. They've since had many COE wins, propelling them to invest in their land and infrastructure and continue the quest for better coffee. We've sourced coffee from the Morenos in the past, but this is our first year featuring a lot from the patriarch of the family, Miguel.
Typical for Honduran coffees, this lot is sweet with a well-balanced acidity. Due to cooler temperatures at night, Miguel fermenented this lot for slightly longer than typical (48 hours) before washing and drying it on raised beds. During the drying process, the coffee is moved every 30-60 minutes, helping to ensure even drying and a clean cup. Look for sweet citrus notes with hints of raw sugar and vanilla. This coffee will perform great as an everyday, morning brew. Dial in with a 1:16 ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.