Pedro Moreno | Honduras
Bright & Juicy
Strawberry Jam & Black Tea
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger | French press / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
We’ve been showcasing Pedro Moreno’s coffee for many years now, and when our Honduras shipments arrive, their release almost always coincides with the festive season. It’s become something of a tradition—making Pedro’s coffee a summer favourite and the natural starting point of our Honduran curation.
Pedro is one of the most respected producers in El Cedral and among the pioneers of coffee growing in the Santa Bárbara region. His lots are consistently sought after for their clarity, balance, and quiet confidence in the cup.
He farms just one hectare at his family farm, El Mango, nestled high in the Santa Bárbara cloud forest. Growing Pacas and Bourbon varieties, Pedro works without pesticides or chemical fertilisers, prioritising biodiversity and soil health—an approach that’s clearly expressed in the coffee itself. His pride in both his craft and his country is unmistakable: “I’m so proud that my coffees have special value in other countries. This motivates me to keep working and fighting to put Honduras on the map for great coffee.”
Bright & juicy, bursting with notes of strawberry jam and black tea, this one is a great all rounder for spro, batch, filter or immersion.
Country/Region:
Coffee Varietal: Bourbon
Coffee Process: Washed
Harvest Year: June 2025
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
We love to brew with
Moccamaster
Try Something Different
Don't forget decaf
