Sergio is the third generation of coffee producers in el Cedral, Santa Barbara, 10 years ago he returned to San Pedro Sula, where he had to move for work reasons, and began his farm by planting 0.70 hectares on land inherited by his father, his start was very difficult, but he has worked hard to make it produce.
His young family has been a strong support for him, in particular, his son Jonathan (13 years old) who accompanies him whenever he can to help in the activities of management and harvesting of coffee; Sergio says that he would like his child to dedicate also to coffee but that he would not like for him to stop studying. He wants him to be prepared to do more than what he has accomplished in this field and hopes that with what they receive for their coffee this year can register and support Jonathan in the College to see him graduate.
|Sergio Enamorado Moreno
|EL CEDRAL, LAS VEGAS
|Maple syrup, caramel, fruits, kiwi, butterscotch, peach, grape, brown sugar, berries
|Citric, orange, malic, tartaric, crisp, sparkling, delicate
|Buttery body, long aftertaste, well rounded, red fruit, pink apple
|Coffee Growing Area