Wilson Moreno grows pacas on a hectare in the Cedral area of Santa Barbara; the farm is named after a big cedar that sits in the middle of it. If you know anything about Honduran coffee, the Santa Barbara area, and Beneficio San Vicente, you know that the name Moreno is synonymous with high quality coffee. There are numerous uncles, aunts and cousins growing coffee on the same hillside, and many of them–like Wilson–have placed in Honduras’ Cup of Excellence. We’ve been buying El Cedral’s entire production for the last six seasons.
Wilson’s coffee this year was processed anaerobically, but instead of producing a bombastic, fruit-forward and winey profile, as many anaerobics often do, the coffee arrived with a crowd pleasing cup that’s sneaky good. It’s the kind of coffee that you might take a sip of, and think, “Yah, that’s tasty.” But then after you’ve been sitting with your mug for a few minutes, reading the paper or flicking through Instagram, you take your third sip and it catches you off guard. You look at the cup and think “Dang! This is really good.” It’s supremely balanced, with good body, caramel and fruit cordial notes, mild acidity and plenty of sweetness.
Producer: Wilson Moreno
Location: Santa Barbara
Elevation: 1550 MASL
Varietal: red and yellow bourbon, typica and caturra
Process: washed, patio and raised bed dried