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Honduras

Erin Moreno Pacas

Erin Moreno Pacas

A deep and sweet washed Pacas, produced by Erin Moreno in the Santa Barbara region of Honduras

$22.00 USD
$22.00 USD

About

Coffee Expression This Pacas is driven by deep and ripe fruit notes, typical of the varietal, while the brown sugar sweetness balances the cup.

Producer Erin’s whole family work in coffee, he inherited his land from his father, Pedro, who still works on the farm at 90 years old.

Whole Bean Coffee / Both for filter and espresso

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer  Erin Moreno

Region Santa Barbara

Altitude 1500 masl

Varietal  Pacas

Process Washed

Harvest April 2024

Taste Expression Fruity & Balanced

Shipping & Delivery

· Free shipping above $79 and on all subscription orders

· Ships within 1-3 days from Brooklyn, New York

· Coffee is roasted to order

· More info

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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, founding the coffee industry in the town of El Cedral, where the family is still based. Pedro still works on the farms occasionally, even at 90 years old.

Erin inherited this plot of the farm from Pedro, initially planted with Catimor. Like many in the area, Erin now mainly grows Parainema, but also has a small plot of Pacas further from El Cedral. This is the first time we have purchased from that plot. Erin uses the same anaerobic pre-fermentation protocol as for his Parainema, cherries are sealed in plastic bags for 48 hours, kick starting fermentation, pushing for the generation of lactic acid bacteria. From here, a more traditional washed protocol was followed, de-pulped, fermented in tanks for 18 hours, then washed with clean water several times before drying.

This leads to a deep and lush fruit profile, with notes of ripe and blackberry and blueberry balanced by a rich brown sugar sweetness.

El Cedral

We’ve visited Erin and his family in El Cedral several times. He explained his decisions in farming, having stopped using pesticides and chemical fertilisers around 10 years ago, like many in the area. This year, a major struggle was finding labour to help with farm tasks. Many young people have left the area to find better opportunities, especially after a 2020 hurricane wrought havoc on several communities in Santa Barbara. Even Erin’s son has moved to the US, sending money home from his job as a truck driver. We purchased all of the Parainema that Erin produced this year, and we hope to expand our relationship in the coming years.

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