HONDURAS
blackcurrant ∙ rosehips ∙ cherries
This is the first time we roast a Honduran coffee. This lot of the Morenos Brothers is without any doubt the best Honduran we’ve tasted in the past 3 years therefore it has shortly become our reference. It’s washed, single variety coffee consisting of washed Pacas variety only.
his is the first time we roast a Honduran coffee. The simple reason was that we could not find any of them that would meet our standards. We didn’t feel it appropriate to buy coffee only to tick a box on the map of coffee growing regions.
a grandchild, Dolnim has also become a proud owner of the farm. Despite the bothers having their own little “slices” of the farm, they managed to join forces and established a washing station and later purchased elevated drying beds so that they could process the coffee themselves.
When one of our suppliers was visiting Budapest this year, he had a number of samples of fresh Honduran coffee to show us. Based on our previous experience with Honduran coffees, we did not have high hopes, but we had a cupping just in case. Much to our delight, there was one coffee that we fell in love with right on the spot and it won the heart of all of us. The coffee was simply incredible.
Mostly Pacas (similar to Bourbon), Yellow Catuai and Pacamara varieties are grown in the areas surrounding the villages Cielito, El Cedral and Las Flores. Drying the beans is extremely arduous in this area, as the coffee trees are very close to the jungle where it rains a lot. The high altitude is also a bit of an obstacle, since at 1800 metres the temperature can easily drop to 4-5 °C, which can not only slow down ripening of the beans, but the low temperatures can even destroy them. It is difficult to avoid these risks, but with ingenious techniques the farmers can minimize the risks and ensure the high quality of the coffee.
Honduras is the 7th biggest coffee exporting country in the world, growing mostly Caturra, Catuai, Pacas and Typica varieties. Half of the country’s coffee comes from three growing areas, one of them is Copan (more specifically Santa Barbara) where this coffee is from. This region adds the coffees grown here a hint of cocoa making them sweet and full-bodied. Guayabos is a coffee grown by a family enterprise consisting of many members: the Moreno brothers Miguel, Mario, Danny, Jesus, Gerardo and Olvin. They inherited the farm from their father Dan, who named it El Filo and later divided the farm into six small plots, one for each son. Since then,
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
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photo by the CCS
Moreno Brothers
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