The Moreno family has been dishing out spectacular coffees in the renowned region of Santa Barbara, Honduras, for several generations, and over 30 of them currently occupy individual plots on nearby hillsides. They work together as a team on each of those plots, sharing in both the manual labor and in the work of processing each harvest. Evin Moreno is perhaps the most recognizable of the Moreno names, but his brother, Nelson Moreno, is making a name for himself on the slopes of Santa Barbara. This vibrant natural Pacas lot comes from his idyllic farm overlooking the village of El Cedral, where he and many of his family members live. Trust the process: When asked to describe the processing which this coffee underwent, our buddy Benjamin Paz simply said, 'it's just a straight natural.' No anaerobic shenanigans, no CO2 injections... just a gang of perfectly ripe coffee cherries which were hand-sorted for quality and spread out to dry. Take a sip: For us, this natural lot represents great coffee from a great producer. It's very on-brand for a natural - think big, round, red fruit flavors - but a little surprising for Pacas, a variety which is often washed and tends to present on the cleaner side of things. It sips like red fruit punch and has a grape, almost wine-like, character about it. The finish is bold and smooth, reminding us of dark chocolate.