Nelson Moreno

An anaerobic Pacas from Honduras' Santa Bárbara region, where the Moreno family has built generations of reputation for meticulous processing. The fermentation—80 hours in plastic barrels, then 12 hours in ceramic tanks—pushes the fruit forward hard: juicy fruit punch and plum with a delicate floral edge from the cherry blossom note. The result is expressive and syrupy, a coffee that rewards curiosity about what anaerobic processing can do. Worth noting this is a divisive style; if you prefer restraint and clarity, a washed Honduran might suit you better.