MEET THE PRODUCER | The Moreno family has been dishing out spectacular coffees in the renowned region of Santa Barbara, Honduras, for several generations, and over 30 of them currently occupy individual plots on nearby hillsides. They work together as a team on each of those plots, sharing in both the manual labor and in the work of processing each harvest. Evin Moreno is perhaps the most recognizable of the Moreno names, but his brother, Nelson Moreno, is making waves in his own right. This beautiful anaerobic lot, a blend of Bourbon and Pacas cherries, comes from his idyllic farm overlooking the village of El Cedral, where he and many of his family members live.
TAKE A LOOK AROUND | As a region, Santa Barbara is considered one of the most unique micro-terroirs in all of Central America. Whereas most of the coffee coming out of Honduras is easy-drinking and straightforward, coffee grown in Santa Barbara tastes more like a high-grown coffee from Colombia. They are known for their stone fruit characteristics, fresh citrus notes, and vibrant acidity. They're still easy-drinking, but in a really elevated way.
TAKE A SIP | "Easy-drinking and elevated" is actually a great way to describe this anaerobic lot from Nelson's farm. This coffee has those precise characteristics mentioned above: it's full of fresh citrus and vibrant acidity that reminds us of blood oranges, and the stone fruit note is akin to black plums. The whole cup is wrapped up in an easy-going sweetness reminiscent of toffee, making the experience both a very approachable one for sharing with your family, and also a very elevated one for discussing around the cupping table. Striking this sort of balance is no easy task, and la Familia de Morenos does it time and time again.
Origin | El Cedral, Santa Barbara, Honduras
Producer | Nelson Moreno
Process | Anaerobic
Variety | Bourbon & Pacas
Elevation | 1500-1650 masl
Brewing Suggestions For Our Coffee At Home
“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees.
We do have some tips that have seemed to help most folks, though…
First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments).
For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!
For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe.
If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.
Roasting all the coffee in Raleigh, North Carolina
We roast and ship Mondays, Tuesdays, Thursdays and Fridays
Please place your order the day before the roast day you would like your order shipped on.