Honduras - El Filo | Honey


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  • Info
  • Origin Details
  • Origin: Honduras
    Farm: El Filo
    Farmer: Miguel Moreno
    Region: El Cedral, Santa Barbara, Honduras
    Harvest: March-June 2020
    Variety: Pacas
    Elevation: 1540-1600 MASL
    Process: Honey*
    Tasting Notes: Cherry | Toffee | Apricot

    340g | 2.5KG - Whole Bean

    Great for both filter and espresso!

    * Processing details:

    The cherries are picked when they are completely ripe. Then they are put in grainpro bags to ferment in anaerobic condition 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.


  • More about Miguel Moreno and El Filo

    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 Miguel Moreno's honey process Pacas is a fine balance between a coffee that maintain its chocolatey and sweet toffee quality in many Honduran coffee and also a clean and balance acidity that is produced through careful processing. Miguel and El Filo is well known in Santa Barbara and Honduras coffee scene as he placed top 10 in Cup of Excellences several times. We think that this coffee is also very interesting because it was fermented in an anaerobic condition in grainpro bag for 72 hours before depulping and undergoing in tank honey. This results in a balanced acidity and a sweet chocolate toffee finish.