Danny Moreno – Honduras

FLAVOR NOTES:
GREEN APPLE, RIPE BERRIES, TROPICAL FRUITS

Farm : La Sierra
Owner : Danny Moreno
Variety : Pacas

Process : Washed
Region : Santa Barbara
Micro Region : El Cedral
Altitude (masl) : 1550m
Harvest Method : Handpicking

Danny is one of the seven brothers in the famous specialty coffee family, the Morenos. He and his brothers followed in their father’s foot steps into coffee farming. The brothers have since then really showed their dedication, resourcefulness and passion. Within the first few years of turning their business to specialty coffee they reached the fourth place in the prestigious Cup of Excellence competition. After that they have consistently been within the top ten contestants. In the recent years their somewhat coffee dynasty has grown with the new generation joining in to the family business.

It takes a unique kind of people to come from a humble background and make coffee cultivation a sustainable business for your family. It is not typically smallholder producers with family histories of small-scale agriculture that are the most successful coffee farmers and this is because it is incredibly challenging to first, consistently cultivate and produce the highest quality coffee and have access to a loyal customer base, and then on top of this, have the education and knowledge to speak quality at the same level as the buyer. The Morenos are in this extraordinary category of coffee producers. Their sustained top position is a result of a mixture of ambition, long-term planning, understanding what their market is looking for, and constant reevaluation and tweaking of agronomic, harvesting and processing techniques.

The family members work very closely together. Each one running their own farms and collectively owning their wet mill. All of the lots have unique processing methods and thus unique cupping notes.

Santa Barbara region

Santa Barbara is one of the biggest coffee producing regions and also the birthplace of most characteristic coffees in Honduras. In fact you can find several producers from this region every year on the list of the Cup of Excellence award winner farms.

It is challenging to process coffee in areas like these, which are close to the jungle and thus, to rain. In addition at high altitudes the temperatures can drop to 4-5°C adding the risk of freezing and the steep slopes make it difficult to pick the cherries. These risks can be minimised by ingenious drying processes and when these processes are precisely controlled, the seemingly problematic factors are in fact what make coffee from this area particularly interesting. As a result the coffee produced here cups with flavour attributes not found anywhere else in Central America.