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Black & White Roasters

Nelson Moreno - Anaerobic Bourbon

£24.95

  • Butter Cookies, Marzipan, Sweet Citrus, Cherry
Size
Roast Date

In-stock orders placed before 12pm dispatch the same working day.

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Additional information

Coffee Details

Country of Origin
Honduras
Region
Santa Bárbara
Varietal
Bourbon
Process
Washed
Roast Level
Light
Producer
Nelson Moreno
Farm
El Paraíso
Altitude
1610 masl

What to expect

In the cup you can find

Butter Cookies, Marzipan, Sweet Citrus, Cherry

Overall profile

Highly sweet, with bright red fruits taking centre stage. A buttery, confectionary sweetness follows behind.

Sensory profile

Acidity
3/5
Body
3/5
Sweetness
5/5
Funk
1/3
Adventurous
4/5

About Black & White Roasters

Black and White Coffee Roasters is the brainchild of two US Barista Champions. Founded in 2017, Kyle and Lem were inspired by the coffee they experienced at the competitive level and wanted to make those coffees as widely available as possible. 

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Roaster notes

Honduras — Nelson Moreno El Paraíso Bourbon (Anaerobic Washed)

Tastes Like — 🍒 Cherry • 🍊 Sweet Citrus • 🍬 Marzipan • 🍪 Butter Cookies

DETAILS

  • Producer: Nelson Moreno
  • Farm: El Paraíso
  • Region: Cedral, Santa Bárbara, Honduras
  • Varietal: Bourbon
  • Process: Anaerobic Washed
  • Elevation: 1,610 masl

INTRO 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.

THE PRODUCER 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.

THE PROCESS 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.

The 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.

THE CUP 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.

Flavour Notes 🍒 Cherry 🍊 Sweet Citrus 🍬 Marzipan 🍪 Butter Cookies

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Country of Origin

Honduras, Central America

In this coffee

Highly sweet, with bright red fruits taking centre stage. A buttery, confectionary sweetness follows behind.

  • Butter Cookies
  • Marzipan
  • Sweet Citrus
  • Cherry

This lot’s process Anaerobic

About this origin Honduras’s varied mountain regions and high-altitude farms produce a broad range of specialty coffees. Classic profiles combine chocolate and caramel sweetness with citrus and stone fruit, while distinctive lots can bring florals, tropical fruit and a clean, lively finish.

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Coffee Process

Washed

In this coffee

Highly sweet, with bright red fruits taking centre stage. A buttery, confectionary sweetness follows behind.

  • Butter Cookies
  • Marzipan
  • Sweet Citrus
  • Cherry

This lot’s process Anaerobic

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Variety

In this coffee

Highly sweet, with bright red fruits taking centre stage. A buttery, confectionary sweetness follows behind.

  • Butter Cookies
  • Marzipan
  • Sweet Citrus
  • Cherry

This lot’s process Anaerobic

About this variety

Bourbon is often associated with a sweet, rounded and balanced cup. Depending on the lot, that can range from gentle fruit and citrus to caramel-like richness.

Why this one is different
  • Honduras
  • Santa Bárbara
  • 1610 masl
  • Washed

Bourbon and its local selections have a long history in Honduras. Farm conditions and processing decide whether this lot feels fruitier, brighter or more rounded.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

A little background

Bourbon is one of Arabica’s major historic variety families. It spread from Yemen through Réunion and later into Africa and the Americas, where many local selections and colour types developed.

Classification Bourbon family

Technical lineage Bourbon-like Arabica genetic background.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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