Honduras Pedro Moreno
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$ 15.00

Characteristics

We love the Santa Barbara-region flavor profile that many of our Honduran coffees display – stone fruit, tropical fruit, layered sweetness. This particular cup is dynamic, with a sweet Peach Jammy-ness, and a layered Pineapple acidity. Fruity and Complex – everything we love about Honduran coffees.

Target Audience

A great gateway into the world of single origin coffees. Unique enough to shine as a single origin but balanced and with enough body to be relatable, Pedro Moreno is great for people transitioning from things like The Answer or Night Shift into the world of single origin coffees.

VIP

This coffee comes from the farm of Pedro Moreno. His farm is located at 1,580-1,600 masl in the Santa Barbara region of Honduras. Pedro Moreno was one of the first farmers in the region to embrace specialty grade quality coffee, and as such he has assumed a leadership role in the coffee community there.

We can also thank Benjamin Paz for this coffee. Benjamin owns the main coffee processing mill in Santa Barbara, where he processes coffee with impeccable standards and connects farmers with coffee buyers around the world.

With support from coffee buyers, Benjamin has been organizing and educating local farmers. By teaching them successful farming practices, connecting them with needed operational equipment, and offering economic advice such as assigning sustainable pricing, Benjamin brings coffee buyers consistent high quality green coffee. Here’s a shining example of the possible symbiotic relationships between coffee farmers and buyers, and what happens when the two support each other with intention, not just dollars.

Region

The Santa Barbara region of Honduras is a mountainous landscape in northwestern Honduras. Pedro Moreno’s coffee comes to us from an area of this region called El Cedral, whose position on the mountain makes it an ideal place to grow coffee. 

Process

Washed Coffees in Honduras are first de-pulped to remove the fruit from the seed. Some mucilage remains on the seed and a fermentation process is used next to remove the mucilage. After the mucilage is removed, the coffee seeds are washed and then laid out to dry on cement patios.

Origin // Honduras

Region // Santa Barbara

Farmer // Pedro Moreno

Variety // Pacas, Bourbon

Elevation // 1,580-1,600 masl

Process // Washed

Flavor Notes // Peach Jam, Pineapple, Layered