Nelson Moreno - Anaerobic Washed

MEET THE PRODUCER | The Moreno family has been dishing out spectacular coffees in the renowned region of Santa Barbara, Honduras, for several generations, and over 30 of them currently occupy individual plots on nearby hillsides. They work together as a team on each of those plots, sharing in both the manual labor and in the work of processing each harvest. Evin Moreno is perhaps the most recognizable of the Moreno names, but his brother, Nelson Moreno, is making waves in his own right. This beautiful anaerobic lot, a blend of Bourbon and Pacas cherries, comes from his idyllic farm overlooking the village of El Cedral, where he and many of his family members live.

TAKE A LOOK AROUND | As a region, Santa Barbara is considered one of the most unique micro-terroirs in all of Central America. Whereas most of the coffee coming out of Honduras is easy-drinking and straightforward, coffee grown in Santa Barbara tastes more like a high-grown coffee from Colombia. They are known for their stone fruit characteristics, fresh citrus notes, and vibrant acidity. They're still easy-drinking, but also remarkably complex. 

TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are taken to the wet mill and placed in plastic barrels for 72 hours of anaerobic fermentation. Next, they get de-pulped without water and nestled into open fermentation tanks for an additional 16 hours of fermentation. Finally, the parchment gets thoroughly rinsed three times before being put inside a parabolic solar dryer for about 16 days, until optimal moisture content is achieved. 

TAKE A SIP | "Easy-drinking yet complex" is actually a great way to describe this blended lot from Nelson's farm. This coffee is supremely sweet, due in large part to the microclimate and the varieties used, but it's also nuanced and complex, thanks to elevation and Nelson's careful processing. The combination of big fruit character (think peaches, apricot, and pear) AND big baked good vibes gives us some really complex flavor notes, like peach galette and poached pear. The whole cup is wrapped up in a nutty sweetness reminiscent of almond toffee, making the experience both a very approachable one for sharing with your family, and also a very elevated one for discussing around the cupping table. Striking this sort of balance is no easy task, but la Familia de Morenos does it time and time again.  

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Origin | El Cedral, Las Vegas, Santa Barbara, Honduras

Producer | Nelson Moreno

Farm | El Paraiso

Process | Anaerobic Washed

Variety |  Bourbon, Pacas, and Catuai

Elevation | 1610 masl