Honduras Wilson Morales

Honduras, Wilson Morales, Washed – Kiwi, Peanut Brittle, Milk Chocolate - $21.25/lb

$14.06/10oz ($29.70MSRP)

$46.75/Kilo

$106.25/5lb

Santa Barbara, Honduras

Connect
Wilson Morales has been a part of our Best Friends Club since 2020. With each passing season, the quality of the coffee produced on his farm Aurora, named after his only daughter, has improved in amazing ways. This is partially due to his Pacas coffee plants reaching maturity and the prime of their production, but also due to the care he puts into his farm. Wilson created Finca Aurora, inspired by his work as a Honduran National Parks system conservationist. His understanding of a healthy, biodiverse ecosystem has helped him structure the farm, planting native and endangered trees alongside his coffee. We’ve had the honor of walking with Wilson through the challenges and growth that come with coffee cultivation. As his farm has matured, and production volumes increased, he has far surpassed what Cat & Cloud alone can absorb. But we’ve remained committed to ensuring that every pound of Wilson’s coffee finds a home. The Best Friends Club exists to help ensure that our BFC producers are able to produce specialty coffee in a profitable and sustainable way. Part of that means that we make it our mission to help connect Wilsons coffee with like-minded roasters as committed to quality and sustainable supply chains as we are.

Experience
Complex acidity, sweet nuttiness, and a smooth finish make this year's Wilson Morales a spectacular cup of coffee. Popping with bright kiwi to wake up your senses, before evolving into the rich toffee taste of peanut brittle. The Wilson Morales blends a unique combination of tropicality and intense caramelization, and wraps up in a creamy milk chocolate finish. This is an excellent coffee for anyone looking for a well balanced and round cup that is sweet and bright. 

Origin // Honduras     

Region // Santa Barbara

Producer // Wilson Morales

Variety //  Pacas

Elevation // 1,580 M.A.S.L

Process // Washed

Flavor Notes // Kiwi, Peanut Brittle, Milk Chocolate

Deep Dive
We have been buying all of Wilson’s coffee since he entered the specialty coffee market. He combined his love for coffee and conservation by focusing on the study of magnolia tree varieties. Wilson and a group of arborists have found rare and even new species of Magnolia trees in Santa Barbara, Honduras. Previously, we had only known of one variety. What makes these trees special is that they are environmental thermostats for global warming. They can only thrive within certain temperature ranges, and when their environment warms up, they die. The magnolia trees offer the next generation a window into the past, and partnering with people who leave places better than they found them gets us juiced!

Region: Santa Barbara
The Santa Barbara region of Honduras is a mountainous landscape in northwestern Honduras known for producing expressive, high quality coffees. Wilson’s coffee comes to us from an area of the mountain called El Cedral, and his position on the mountain makes it an ideal place to grow coffee. The diverse flora on his property acts as companion plants to the coffee, providing shade and ample pollinators, helping the plants reach their full potential. On either side of his farm are the farms of William Guzman, Damian Chavez, and Benjamin Paz! William Guzman has an exclusive partnership with our friends at Dune Coffee in Santa Barbara, CA, and Damian Chavez is another Cat & Cloud Exclusive relationship coffee. When we visit, it feels like a little slice of home away from home.

Processing Method: Washed
Washed Coffees in Honduras are known for their clean structure, bright acidity, and sparkling cup quality. Coffee cherries are first depulped to remove the fruit from the seed before undergoing a 16-24 hour dry fermentation. Once fermented the seeds are then rinsed and agitated in water tanks to remove any remaining mucilage. After the mucilage is removed, the coffee seeds are finally laid out to dry on raised beds for 2-3 weeks. 

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