Rogue Wave Honduras El Filo Danny Moreno *Honey Filter*

Roaster's Tasting Notes: Pineapple / Peach / Chocolate / Berries / Floral
Process: Honey
Varieties: Pacas / Bourbon
Roast Date: June 13th

From Rogue Wave

The cherries are picked when they are completely ripe. Then they are put in grainpro bags to ferment in an anaerobic environment for 72 hours. Next, the cherries are de-pulped and the parchment is put into fermentation tanks where it is dry fermented for 16 hours. Then the parchment is put on raised beds to pre-dry for 2 days. The coffee is then put inside a parabolic solar dryer for around 20 days. After drying, the parchment is sorted by hand to remove defective beans.

We love coffees that speak through their flavours of their origin and we also love coffee that shouts through their flavours of their dedicated producers. We think that Danny Moreno's honey process Pacas is a fine balance between a coffee that maintains its chocolatey and sweet toffee quality in many Honduran coffees and also a clean and balanced acidity that is produced through careful processing. Danny and El Filo are well known in Santa Barbara and Honduras coffee scene as he placed top 10 in the Cup of Excellence competition multiple times. We think that this coffee is also very interesting because it was fermented in an anaerobic condition in grainpro bags for 72 hours before depulping and undergoing in the honey process. This results in a balanced acidity and a sweet chocolate toffee finish. 

Rogue Wave is located in Edmonton, Alberta.
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