Nelson Moreno - Anaerobic Bourbon

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. The family works 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 Bourbon lot comes from his idyllic farm overlooking the village of Cedral, where he and many of his family members live. We had the opportunity to visit Nelson on this farm back in May, and he remains one of the kindest souls with whom we have the privilege of working.

TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are taken to the wet mill and placed in plastic barrels for 72 hours of anaerobic fermentation. Next, they get de-pulped without water and nestled into open fermentation tanks for an additional 16 hours of fermentation. Finally, the parchment gets thoroughly rinsed three times before being put inside a parabolic solar dryer for about 16 days, until optimal moisture content is achieved.

TAKE A SIP | This coffee is supremely sweet, due in large part to the microclimate and the variety used, but it's also nuanced and complex, thanks to elevation and Nelson's careful processing. It combines big red fruit energy (like cherry) with acidity like sweet citrus and confectionery sweetness, like marzipan and butter cookies. This remarkable combination of flavors makes for a coffee which is 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, but la Familia de Morenos does it time and time again. 

Origin | Cedral, Santa Barbara, Honduras

Producer | Nelson Moreno

Farm | El Paraiso

Process | Anaerobic Washed

Variety | Bourbon

Elevation | 1610 MASL

Produced by Nelson Moreno in the Cedral region of Santa Barbara, this Honduras · Cedral, Santa Barbara offering showcases the meticulous craft of Black & White Coffee Roasters. The lot features the Bourbon varietal, a classic cultivar often celebrated for its balanced sweetness and complex acidity. By utilizing an anaerobic washed process, the producer introduces a controlled fermentation stage that can significantly influence the final cup profile, often resulting in heightened clarity and unique aromatic intensity. For those interested in how such techniques impact the sensory experience, exploring processing methods provides essential insight into the transformation from cherry to bean. When evaluating the specific notes of cherry, sweet citrus, marzipan, and butter cookies, referencing a flavor wheel can help identify the nuanced characteristics inherent in this high-elevation harvest. This selection represents a compelling intersection of traditional varietal heritage and modern experimental processing.