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Erin Moreno

Erin Moreno

A floral and bright washed Paraneima, produced by Erin Moreno in the Santa Barbara region of Honduras
Regular price Kr. 149,00 DKK
Regular price Sale price Kr. 149,00 DKK
incl. vat/tax
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Coffee Expression This Parainema is driven by crisp acidity, typical of the varietal, while the floral notes in the aroma lead to a crisp and complex cup.

Producer Erin’s whole family work in coffee, he inherited his land from his father, Pedro, who still works on the farm at 90 years old.

Whole Bean Coffee / Both for filter and espresso

Brewing Advise

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. Learn more about water and the effect it has on taste here.

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality.

Technical Data

Producer Erin Moreno

Region Santa Barbara

Altitude 1500 masl

Varietal Parainema

Process Washed

Harvest April 2023

Taste Expression Floral & Balanced

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

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The Moreno family

The Moreno family have been growing excellent quality coffee for years. Erin’s father Pedro was one of the first producers to enter the specialty coffee market in Santa Barbara, founding the coffee industry in the town of El Cedral, where the family is still based. Pedro still works on the farms occasionally, even at 90 years old. Erin inherited this plot of the farm from Pedro, initially planted with Catimor. However, after witnessing the success of Paraneima on other parts of the farm, Erin chose to replant the entire plot soon after he took over.

Varietal / Parainema

Parainema is a native Honduran varietal, created in response to a nematode outbreak in the mid 80’s. The Honduran Coffee Institute carefully selected from strains of Sarchimor hybrids, looking for nematode resistance, while maintaining positive attributes in the cup and a degree of disease resistance. The varietal is known to bring a heavy silky body and some slight herbal notes to the cup, alongside a notable bean size and length. We feel the varietal characteristics are clear here, with fresh floral aromas followed by a crisp and juicy acidity. 

Processing / Anaerobic pre-fermentation

The anaerobic pre-fermentation highlights this acidity, while adding layers of complexity, especially in the finish. The herbal Parainema character softens into an almost tea-like dryness in the finish, bringing an excellent balance to the cup. To achieve this, Erin sealed Paraneima cherries in plastic bags for 48 hours, kick starting fermentation, pushing for the generation of lactic acid bacteria. 

From here, a more traditional washed protocol was followed, de-pulped, fermented in tanks for 18 hours, then washed with clean water several times before drying.

El Cedral

We visited Erin and his family in March 2023 in El Cedral. He explained his decisions in farming, having stopped using pesticides and chemical fertilisers around 10 years ago, like many in the area. This year, a major struggle was finding labour to help with farm tasks. Many young people have left the area to find better opportunities, especially after a 2020 hurricane wrought havoc on several communities in Santa Barbara. Even Erin’s son has moved to the US, sending money home from his job as a truck driver. The lack of labour meant efficiency savings had to be made. Erin lost much of his first picking to the lack of help on the farm, meaning many cherries became overripe on the the tree, or simply dropped to the ground. The further two pickings were accomplished with help from family members, and were all processed with the same protocol, in order to save on labour. This sacrifice in number of lots has not affected quality, doubling down on the process that consistently produces Erin’s finest coffees. 

We purchased all of the Parainema that Erin produced this year, once again communicating its fresh floral aromas and bright acidity in the cup.