Honduras - Miguel Moreno - El Filo - Honey
We Taste: Tropical Fruit, Red Currant, Wildflower
Name: El Filo
Location: El Cedral, Santa Barbara
Farm Size: 3.5 hectares
Altitude (masl): 1550
Average Annual Rainfall (mm): 750
Variety: Pacas, Bourbon
In 2005, Miguel Moreno returned to Honduras after working for many years in the US to support the family farm. That year, his neighbor, Mr. Benitez, won the 2nd Honduras Cup of Excellence competition. Mr. Benitez didn’t make it to the awards ceremony, so Miguel accepted it instead. This experience changed Miguel’s view on coffee production and his interest in farming was born.
Daniel Moreno, patriarch of the Moreno family, split up El Filo into five lots (keeping one for himself and calling it “El Campo”). El Filo is split into eight lots, with Miguel’s son Dolmin most recently receiving his own plot to manage. In 2007, Miguel’s lot won 4th place at the CoE competition, with 90.6 points. In each subsequent year until 2010, his coffees placed well at competition. Motivated by the successes of his coffees and his neighbours’ successes (more than half of CoE winners were now coming from the Santa Barbara region), Miguel and his brothers began looking for a buyer for all the coffee produced at El Filo. The brothers have bought more land at a higher altitude and decided to plant more unique varieties there. Because production will substantially increase in the coming years, they have already invested in good quality equipment, which will be able to handle these increased volumes.
Due to his hard work, dedication, innovation and investments, we decided to enter into a long-term partnership with the entire Moreno family and in 2011, we received the first of these shipments. And we are happy to say that cupping scores have increased year after year.
Although the Moreno brothers work closely together, the lots of each family member( his brothers and father)are processed separately, which is why we label each lot distinctly. Following from unique and individualized practices, each lot cups distinctly and differently.
We are proud and excited about the progress of these relationships and looking forward to even better quality coffee in the years ahead.
Grind: Medium Coarse (on Baratza Encore / Virtuoso 17)
Water: 300ml of at 202 degrees Fahrenheit
Bloom: 40ml of water saturating the coffee. Let sit for 1 minute 2nd Pour: Pour in circles until your at 100ml
Final Pulse Pours: Add 20-40ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours.
Final Brew Time: 3-4 minute
Batch Brew Recommendation:
110-120g coffee for half gallon batches
230-240g coffee for gallon batches
We're loving 19g in, 38-40g out over 25-29 seconds