Fruity Classics This Honduran Pacas brings plenty of fruit and sweetness to your daily brew. • Process: Anaerobic Washed • Variety: Pacas • Origin: Honduras • Tasting Notes: Apricot, Brown Sugar, Apple Want this for espresso? Miguel Moreno grows coffee in the mountains of Santa Bárbara, Honduras, where his family helped shape specialty coffee around El Cedral. After years working in the United States, he returned home in 2005 to support the family farm, bringing a growing curiosity about what their coffee could become. When his father, Daniel, divided the family’s El Filo land among his children, Miguel got to work. In 2007, his coffee placed fourth in the Honduras Cup of Excellence with 90.6 points. These days, he’s also working alongside his son Dolmin and Benjamín Paz on the La Orquidea project, keeping that family momentum going. For this lot, Miguel paired Pacas with an anaerobic washed process. The coffee ferments in a low-oxygen environment before being washed—a chance to explore a different side of a variety he grows, and one we’re excited to share.

Fruity Classics This Honduran Pacas brings plenty of fruit and sweetness to your daily brew. • Process: Anaerobic Washed • Variety: Pacas • Origin: Honduras • Tasting Notes: Apricot, Brown Sugar, Apple Want this for espresso? Miguel Moreno grows coffee in the mountains of Santa Bárbara, Honduras, where his family helped shape specialty coffee around El Cedral. After years working in the United States, he returned home in 2005 to support the family farm, bringing a growing curiosity about what their coffee could become. When his father, Daniel, divided the family’s El Filo land among his children, Miguel got to work. In 2007, his coffee placed fourth in the Honduras Cup of Excellence with 90.6 points. These days, he’s also working alongside his son Dolmin and Benjamín Paz on the La Orquidea project, keeping that family momentum going. For this lot, Miguel paired Pacas with an anaerobic washed process. The coffee ferments in a low-oxygen environment before being washed—a chance to explore a different side of a variety he grows, and one we’re excited to share.