Nelson Moreno (WS)

An anaerobic Pacas from Honduras' Santa Bárbara region, where the Moreno family has cultivated coffee across generations. Nelson inherited his first plot at 16 and now works within a collective known for meticulous processing—this lot fermented 80 hours in plastic barrels, then 12 hours in ceramic tanks before an extended greenhouse dry. The result is juicy and expressive: bright fruit-punch character with cherry blossom florals and ripe plum notes that linger. This style polarizes—the extended fermentation creates a distinctive funkiness that excites some brewers and challenges others. Best appreciated as a pourover, where the fruit clarity shines.