{"product_id":"black-white-roasters-nelson-moreno-anaerobic-bourbon","title":"Black \u0026 White Roasters - Nelson Moreno - Anaerobic Bourbon","description":"\u003cp\u003e\u003cstrong\u003eHonduras — Nelson Moreno El Paraíso Bourbon (Anaerobic Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍒 Cherry • 🍊 Sweet Citrus • 🍬 Marzipan • 🍪 Butter Cookies\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Nelson Moreno\u003c\/li\u003e\n\u003cli\u003eFarm: El Paraíso\u003c\/li\u003e\n\u003cli\u003eRegion: Cedral, Santa Bárbara, Honduras\u003c\/li\u003e\n\u003cli\u003eVarietal: Bourbon\u003c\/li\u003e\n\u003cli\u003eProcess: Anaerobic Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,610 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e From Nelson Moreno's idyllic farm overlooking the village of Cedral in Santa Bárbara, Honduras — supremely sweet, nuanced, and complex. Big red fruit energy, like cherry, meets sweet citrus acidity and a confectionery sweetness reminiscent of marzipan and butter cookies. In the cup: cherry, sweet citrus, marzipan, and butter cookies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e The Moreno family has produced spectacular coffee in Santa Bárbara, Honduras, for several generations, with over 30 family members now working individual plots on nearby hillsides, sharing both labour and processing across each harvest. While brother Evin Moreno may be the more recognisable name, Nelson Moreno is making waves in his own right from his farm above Cedral, where he and much of his family live. A visit to the farm in May confirmed what many already knew — Nelson remains one of the kindest people in the region to work with.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Cherries are picked at peak ripeness and taken to the wet mill, where they ferment anaerobically in plastic barrels for 72 hours. They're then de-pulped without water and moved into open fermentation tanks for a further 16 hours. The parchment is rinsed thoroughly three times before drying in a parabolic solar dryer for about 16 days, until optimal moisture is reached.\u003c\/p\u003e\n\u003cp\u003eThe combination of 72-hour anaerobic fermentation followed by a second 16-hour open fermentation is the defining step — together with the farm's microclimate and Bourbon variety, it builds the supreme sweetness and confectionery complexity that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Sweet, nuanced, and complex — cherry-like red fruit energy up front, sweet citrus acidity through the middle, and a marzipan and butter cookie sweetness on the finish. Approachable enough to share with family, elevated enough for the cupping table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍒 Cherry 🍊 Sweet Citrus 🍬 Marzipan 🍪 Butter Cookies\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g \/ July 27th","offer_id":58361755959670,"sku":"B\u0026W-PARAISO-NELSON-MORENO-BOURBON-WASHED-340-JUL27","price":24.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ilse_logo_1_-14-cropped.png?v=1785329318","url":"https:\/\/sigmacoffee.co.uk\/de\/products\/black-white-roasters-nelson-moreno-anaerobic-bourbon","provider":"Sigma Coffee UK","version":"1.0","type":"link"}