Nelson Moreno Anaerobic

AN ANAEROBIC SINGLE ORIGIN WITH A UNIQUE TERROIR

In Santa Barbara, Honduras, the surname Moreno and quality go hand-in-hand. Specialty coffee enthusiasts recognize this area as one of the most unique coffee micro-terroirs in all of Central America, but it’s still stunning to find a family like Nelson Moreno’s. Their collective system is a benchmark of excellence in the area, and they have the Cup of Excellence awards to prove it. This pacas variety is processed anaerobically, or without oxygen. The coffee is depulped and then sealed in barrels for 80 hours, left in open-air fermentation tanks for 12 hours before being washed, and finally dried for 12-13 days on raised beds. This innovative processing technique results in a flavor-forward cup, expressing itself this harvest in notes of starfruit, white peony, and melon.