Honduras - Moreno Family El Filo | Washed - Archived

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Clean
  30

El Filo is one of the oldest farms owned by the Moreno family boasting trees that are over 20 years old. In contrast to our last lot from Piedras Amarillas one of the Moreno's newest farms which has descendants of the same Pacas trees that are only five years old. The two farms also lie in completely different microclimates on the mountain of Santa Bárbara. The variation in tree age and microclimate deliver two distinctly beautiful coffees, and give insights into the effects of tree development and maturation on cup profile. The villages Cielito, Cedral and Las Flores follow one after another along the mountain range in Santa Barbara. Grown on this hillside is mostly Pacas, a coffee species akin to BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., as well as Yellow CatuaíCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. and Pacamara. It is challenging to process coffee cherries in areas like these, which are close to the jungle and thus, to rain. The drying process, in particular, is especially demanding. But when these processes are precisely controlled, seemingly problematic factors (like drying under challenging conditions) are what make coffee from this area particularly interesting. The coffee produced here cups with flavour attributes not found anywhere else in Central America. Recommendation: RestingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. time: 2-3 weeks Filter brew: 1:16 - 94c Espresso: 1:2.4 - 93c, 25-30s