We are excited to share our first lot from Pedro Moreno, an 87-year-old Honduran coffee producer, who was among the pioneers of coffee farming in the Santa Barbara region.
Starting in 1983 with less than a hectare, Don Pedro has grown his operation into one of the most respected in Honduras, producing highly sought-after specialty micro-lots. Working closely with the Beneficio San Vicente mill, he has also passed his expertise down through his children and grandchildren.
This washed lot features the Kenyan SL28 varietal and showcases vibrant Summer Fruit notes and Honey sweetness, it’s known for. The processing is intentionally simple to highlight the varietal’s natural character: hand-picked cherries are depulped and dry-fermented in tanks for up to 18 hours. The parchment is then thoroughly rinsed four times before drying. The result is an exceptionally clean cup that shines in filter brews and espresso.
We are excited to share our first lot from Pedro Moreno, an 87-year-old Honduran coffee producer, who was among the pioneers of coffee farming in the Santa Barbara region.
Starting in 1983 with less than a hectare, Don Pedro has grown his operation into one of the most respected in Honduras, producing highly sought-after specialty micro-lots. Working closely with the Beneficio San Vicente mill, he has also passed his expertise down through his children and grandchildren.
This washed lot features the Kenyan SL28 varietal and showcases vibrant Summer Fruit notes and Honey sweetness, it’s known for. The processing is intentionally simple to highlight the varietal’s natural character: hand-picked cherries are depulped and dry-fermented in tanks for up to 18 hours. The parchment is then thoroughly rinsed four times before drying. The result is an exceptionally clean cup that shines in filter brews and espresso.
