Honduras Danny & Sonia

Description

Danny Moreno is a 40-year-old coffee producer located in El Cedral, Las Vegas, Santa Barbara, Honduras. His farm, Finca El Filo, spans 3 hectares of land at 1,600 m.a.s.l. Here, he cultivates Pacas (75%) and Catuai (25%) varieties. Danny and his brothers operate a centralized wet mill serving all their farms. The process begins with afternoon de-pulping, followed by approximately 24 hours of dry fermentation. The parchment is then washed four times, pre-dried on African-style raised beds with manual sorting, and finished in a parabolic solar dryer for about 15-20 days, depending on the weather. Born into a coffee-producing family, he learned the craft through hard work alongside his father. In 2004, he emigrated to the United States, working tirelessly to save money with the specific goal of returning to invest in coffee land. His perseverance paid off when he returned in 2008 and purchased a 1-hectare plot, immediately planting it with Catuai. The family’s support continued when he inherited part of El Filo farm from his father in 2010. By 2011, Danny was producing significant volumes and, with support from San Vicente and his brothers, prepared his first specialty micro-lot. It was then that he transitioned his entire production to specialty coffee. Province -  Finca El Filo Farm Name - Finca La Sierra Altitude - 1,600 masl Variety - Pacas, Catuai Process - Washed Tasting Notes: gingerbread, fig, & pecan