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Producer
Origin
Varieties
Process Method
Farm
Highlights
“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 at 1,600 m.a.s.l., where he cultivates Pacas (75%) and Catuai (25%). Danny and his brothers operate a centralized wet mill serving all their farms: afternoon de-pulping, roughly 24 hours of dry fermentation, four washes, then pre-drying on African-style raised beds with manual sorting before finishing in a parabolic solar dryer for about 15-20 days. He emigrated to the United States in 2004, returned in 2008 to buy and plant land, inherited part of El Filo in 2010, and by 2011 prepared his first specialty micro-lot.”
