In Santa Barbara, Honduras, the surname Moreno and quality go hand-in-hand. In an area that is recognized by specialty coffee enthusiasts as one of the most unique coffee micro-terroirs in all of Central America, it’s pretty stunning to find a family like the Moreno clan. In Santa Barbara, there are over 30 Morenos who work together as a team on each of the individual family members’ plots. Their collective system is a benchmark of excellence in the area. This variety is processed anaerobically, or without oxygen, a innovative processing technique that results in a flavor forward cup, expressing itself here in notes of white grape and baker’s chocolate.