Honduran coffee from the Moreno family dynasty
Meticulous processing gives depth flavor to this versatile coffee
In 2005, the Cup of Excellence competition put the small producers of the Santa Barbara region on the map for production of exceptional coffees, and most notably their ambition and dedication to quality. The Moreno family has been on the forefront of that, consistently producing complex and unique coffees. The family consists of the brothers, Mario, Danny, Miguel, Olvin, Jesus, and Gerardo, who inherited their farms (and work ethic) from their father Daniel Moreno. Together, they have built a wet mill, raised beds, and solar dryers to process specialty coffee. The solar dryers are key to this area because their village is so close to the jungle and rain that it makes the drying process a little more difficult to manage and control. Their equipment and facilities are not only used for their own farms, but also shared with other neighboring producers to motivate high quality and educate.
The La Sierra farm was the first of the farms that Daniel Moreno purchased in 1963. The farm produces about 10,000 lbs of coffee per year. The small lot we purchased is a single varietal grown on the farm called Pacas. After depulping the cherry, the coffee is fermented dry without water for 24 hours and washed four times. The drying process is very detailed. First, the coffee is dried for one day on raised beds and hand sorted for defects. Then, it is moved to the solar dryer (similar to a greenhouse) for 10-15 days, where it is moved every 30-60 minutes to ensure even drying. The other crops grown at Finca La Sierra are plantains, avocado, and pepper. There are six permanent employees and twenty-five pickers during the harvest, although finding picking labor is becoming more and challenging in Honduras as worker emigrate. Mario would like to invest in more facilities; for waste-water treatment, and for drying coffee in these increasingly unpredictable weather patterns.
We are honored to offer another coffee from the Moreno family. This is a versatile coffee to brew as by-the-cup pour over, French press, or auto-drip methods will all lend to a fantastic cup. Get dialed-in to a full bodied coffee and notes of plum and vanilla bean with a 1:16.5 brew ratio, filtered water at 209-210℉, a medium grind, and a 3-3.5 minute brew cycle.