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Honduras

Erin Moreno Honey

A sweet and fresh honey-processed Paraneima, produced by Erin Moreno in the Santa Barbara region of Honduras


  • This honey lot was de-pulped and then directly mechanically dried, leading to a highly controlled process.
  • Coffee expression
    A fruity & acidic coffee
  • Whole Bean Coffee
    250g (8.8oz) or 1000g (35.3oz)
Mere
Regular price
$21.00

incl. vat/tax

Sale price
$21.00

incl. vat/tax

Regular price
$21.00
Sold out
Unit price
per 
Out of season
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Producer
Erin Moreno

Varietal
Paraneima

Process
Honey

Erin’s whole family work in coffee, he inherited his land from his father, Pedro.

Erin Moreno

Honduras

We have been impressed with many Honduran lots over the last few years, but especially over the past couple of seasons. Quality seems to be improving at a very high rate, partly thanks to the work of visionaries like Benjamin Paz and his company Beneficio San Vicente in helping producers realise the quality of their coffees, and connecting them to like-minded roasters. The Santa Barbara mountain provides some challenges to those hoping to grow high quality coffee. It stretches from the border with Guatemala into the central highlands, home to some of the highest altitude in the country. Santa Barbara also sits close to a large area of jungle, leading to high humidity and a great deal of rainfall, especially during harvest season, which creates great difficulty in consistently drying coffees. The low night temperatures here, along with the wet climate, can also lead to ‘freezing’ of the coffee plant, where cherries cease to mature on the tree, leading to crop loss. However, all of these challenges only serve to strengthen the resolve of the farmers here, and the vast majority of Honduran Cup of Excellence winners have come from Santa Barbara since the inception of the competition here in 2005.

This honey-process Paraneima has a rich sweetness, driven by the process, while maintaining a fresh acidity.

Santa Barbara

Erin Moreno

The Moreno family have been growing excellent quality coffee for years. Erin’s father, Pedro, was one of the first producers to enter the specialty coffee market in Santa Barbara. Erin inherited this plot of the farm from Pedro, initially planted with Catimor. However, after witnessing the success of Paraneima on other parts of the farm, Erin chose to replant the entire plot soon after he took over. Paraneima is a native Honduran varietal, created in response to a nematode outbreak in the mid 80’s. The Honduran Coffee Institute carefully selected from strains of Sarchimor hybrids, looking for nematode resistance, while maintaining positive attributes in the cup and a degree of disease resistance.

The varietal is known to bring a heavy silky body and some slight herbal notes to the cup, alongside a notable bean size and length. We feel the varietal characteristics are clear here, while the heavy body and sweetness has been enhanced by the honey process. Here, the Paraneima cherries are de-pulped and placed directly into parabolic driers, leading to consistent and controlled drying even in this most humid of areas.

Technical Data

  • Producer

    Erin Moreno
  • Region

    Santa Barbara
  • Altitude

    1480 masl
  • Varietal

    Paraneima
  • Process

    Honey
  • Harvest

    April 2021

Honey Process

With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.

Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.


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Bangkok 10100

Thailand

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Mon: Closed

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Graven 20

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

Banegårdspladsen 1

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

Borggade 4F

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 07:00 - 18:00

Sun: 07:00 - 17:00

152 2nd Ave

New York

United States

Opening Hours:

Mon - Fri: 08:00 - 18:00

Sat - Sun: 09:00 - 18:00

813 Charoen Krung Rd, Talat Noi, Samphanthawong

Bangkok 10100

Thailand

Opening Hours:

Mon: Closed

Tue - Fri: 08:00 - 17:00

Sat - Sun: 09:00 - 18:00

Contact

Webshop

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

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Please write us in the chat.

Roastery

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

Please write us in the chat.

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

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