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.

Pedro is the Moreno family patriarch, and he is credited as one of the first producers to grow and sell specialty coffee in Santa Barbara. Originally, he moved to Cedral to grow herbs and vegetables, but he soon realized the land’s potential for coffee. Fast forward to today, and both Pedro and his son, Evin, still grow many foods right alongside the coffee trees on their neighboring farms, each of which contributed to this blend of two washed Gesha lots from a beloved father-son team.

TRUST THE PROCESS | Each lot underwent traditional washed processing protocols: handpicked at peak ripeness, quality-sorted and pulped, a short stint of underwater fermentation, and then a thorough rinsing before being spread out on raised beds to dry. 

TAKE A SIP | With soft florals, stone fruit, and plenty of Santa Barbara sweetness, this coffee is a masterclass in all the flavors we love in a Honduran Gesha. It’s complex, too, with a great acid structure like lemon zest, and a lovely texture that’s big, round, and full. The signature sweetness is confectionary and nutty, reminding us of marzipan, or a warm almond croissant.

Origin | Cedral, Santa Barbara, Honduras

Producers | Pedro & Evin Moreno

Process | Washed

Variety | Gesha

Elevation | 1550-1600 MASL