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Speckled Ax


Honduras El Cedral


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 for the last two seasons.

We are currently roasting Wilson’s coffee for espresso. While it is by no means dark, there is a little more development on the roast. The result is a delicious, chocolatey coffee with a little bit of grapefruit acidity. It makes an absolutely killer americano in particular. And, of course, it’s tasty as a filter coffee as well.

Producer: Wilson Moreno
Location: Santa Barbara
Elevation: 1550 MASL
Varietal: red and yellow bourbon, typica and caturra
Process: washed, patio and raised bed dried



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