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Mas Morenos, Honduras
Mas Morenos, Honduras
Mas Morenos, Honduras

Mas Morenos, Honduras

$17.50 USD


Mas Morenos is a multi-farm “origin blend”, which is comprised of coffees from the Moreno families. The Moreno families own several farms near El Cedral in the Santa Barbara region of Honduras. Daniel Moreno first purchased his farm, El Campo, back in 1963. Daniel’s seven sons, Miguel, Mario, Jesus, Gerardo, Olvin, Mabel, and Danny, have been helping run El Campo in addition to their own farms. Daniel Moreno split up one of the family farms, El Filo, amongst family members into microlots back in 2005. The families’ coffees are washed, soaked, and then dried on raised parabolic drying beds. All coffees are dry milled, packed, and shipped from the San Vicente exporter in the village of Peña Blanca.



Pacas, Bourbon, Catuai C MARKET AT POSSESSION $1.24/lb
FARM SIZE 32 bags (69kg ea) total PROCESS
Washed FOB/EXW $2.85/lb, $3.80/lb
San Vicente FARM GATE $2.15/lb
ELEVATION 1450-1730masl IMPORTER Collaborative Coffee Source COST OF PRODUCTION PREMIUM NA


Junior’s first bought coffee from Olvin Moreno through Collaborative Coffee Source (CCS) back in 2015, and have bought some of every harvest from Olvin’s plot of El Filo since then. Olvin’s spectacular cup quality and CCS’s willingness and determination to be transparent from the beginning has kept us working together. While Olvin blended most of his coffee this year, CCS’s Mas Morenos blend has helped the Moreno family move more coffee during a hard year. The Morenos negotiate their prices with CCS directly, and CCS sets higher premiums for higher cup scores. Quality and yields can fluctuate year to year (remember that coffee is an agricultural product!), and CCS makes sure to negotiate each year to understand what numbers the Morenos must hit to balance out. This year, everyone in the supply stream took lower margins to maintain a higher farm gate price for the Morenos. We are staying committed to working with Olvin and CCS, and saw the Mas Morenos as a good opportunity to do so this year. We hope to work with CCS and Olvin to examine next year’s costs. This coffee is “limited run” because we intend to work with Olvin’s coffee outside of the blend next year.


There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.

Before talking about how this coffee brews best, let’s review some brewing basics:

  1. Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.

  2. Water Input is the weight of the water we use (measured in grams) to brew with.

    * We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67. 

  3. Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew something for, the more you extract.

  5. We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.


Brew Ratio: We brew this coffee with a 1:16.5-1:17 brew ratio.

Grind: On a scale of 1-9 (1 finest, 9 coarsest) we use a 6.5 for flat bottom filter or Chemex.

Total Brew Time: Use a 2:20-2:35 minute brew time for V60 filter, 3:30-5 minutes for batch brewer or flat bottom pour over, 4-5 minutes for Chemex.

Tips: This coffee is dense! This sometimes means it can take more effort to extract. That means you can either use less coffee to water (i.e., 1:16.67-1:17) or you can use a finer grind.