We are proud to showcase this new offering from Mario Moreno and his farm El Filo in the highlands of Santa Bárbara Honduras. In the cup we find a rich sweetness reminiscent of dulce de leche, a malic green apple acidity and a feathery shortbread cookie finish. If you're looking for a rich, comforting cup going into the new winter, look no further.
About Mario Moreno
Mario Moreno is a third generation coffee grower. Born in 1979, son of Daniel Moreno, and member of the large Moreno family of producers, Mario purchased the initial part of his farm in 2008, and inherited the remainder in 2009. His father, Daniel Moreno, started coffee farming in 1963 with the purchase of La Sierra. Don Daniel passed away in April of 2018; his legacy is a coffee farming dynasty in Santa Barbara. His children and grandchildren consistently produce complex and unique coffees. Together, three generations of Morenos have inspired many of their neighbors to produce specialty coffee. And the family itself continues to evolve—with the younger generation taking on more responsibility, the farm’s commitment to their buyers remains steadfast and forward-looking.
About the Variety
This lot is 100% Pacas variety. Pacas are considered dwarf plants and are a natural mutation of the Bourbon variety. Pacas is named after the Pacas family in El Salvador, on whose farm the variety was originally discovered. They are hardy plants that grow in a diverse range of environments throughout Central America, but can be susceptible to leaf rust and have cup qualities similar to the Bourbon variety.
About Anaerobic Processing
Anaerobic has been somewhat of a buzz word within specialty coffee without a lot of context to the consumer, but it simply means removing most or all oxygen for a period of time to control the fermentation, hopefully bringing out more fruity and nuanced flavors in the end cup. For this particular lot Mario adds the extra step for fermentation by placing whole cherries inside big plastic bags (from one picking pass around the farm), and sealing them for 48 hours, anaerobically. After that, they do the normal process of fermenting, depulping and washing the coffee before placing the coffee on raised beds to dry in parchment.