DANNY MORENO, Honduras

BackgroundsTSCR_1101.004.jpeg
BackgroundsTSCR_1101.004.jpeg

DANNY MORENO, Honduras

18.00

DANNY MORENO - SANTA BARBARA, HONDURAS
WET PROCESS | PACAS AND CATUAI | 1510 MASL
WE TASTE: DRIED APRICOT, WARM CHESTNUTS AND A CLEAN FINISH

THE MASTER ROASTER ORIGIN & TASTING NOTES

The Moreno family started coffee farming in 1963 with the purchase of El Campo, a plantation that is still in production to this day. If you stop by the farm at anytime you’ll likely run into a Moreno, as there are currently seven of them managing and tending to it. Some would say they've created a family dynasty in Santa Barbara. I think after tasting this coffee you would have to agree they’re doing something right. The villages surrounding the Moreno farm follow along a challenging mountain range. The processing of coffee cherries in the area due to the close proximity of the jungle and all the rain that comes with it creates higher difficulties. Thankfully when the process is precisely controlled, like here at the Moreno farm, these seemingly problematic factors create the reasons why this coffee is so interesting. A great fall coffee with sweetness akin to dried apricots, hints of citra hops in the body and a soft chestnut in the finish. 

THE BAGGER’S TAKE

Drink this coffee in shop wearing that scratchy knit sweater your sweet grandma gifted you and embrace that Nat King Cole classic playing in your head, Chestnuts Roasting on an Open Fire. You keep trying to forget the scent of dried apricots but grandma's sweater will always remind you of home, and apricots.

Weight:  12oz whole beans

We roast orders on Tuesday and Wednesday to ship out by Friday.

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