So deep and vibrant, this coffee is a beautiful example of how a washed anaerobic fermentation can bring much to the table. Juicy notes of tropical fruits, concord grape and some lingering florals.

 

Origin: Honduras
Region: Santa Barbara 
Producer: Evin Moreno, Finca La Montañita
Elevation: 1620 masl
Variety: Pacas
Process: Anaerobic fermentation, Washed

Roasted for: Filter

(We send coffee that is less than a week from roast to ensure freshness)


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A new exciting release from Finca La Montañita run by Evin Moreno to our Experimental Series.

Amidst the green lush of the El Cedral village in the Santa Barbara region, you will find Evin Moreno’s farm: Finca La Montañita. Evin is the third generation in a coffee producer family and is also part of the coffee tradition in the area.

The Moreno family was the first family in the local community to plant and grow coffee. Before that the region was known for cultivating only vegetables.

However, due to the economic crisis in 2012 Evin and his wife Alma were forced moved to Spain with the hope and objective to earn a salary that would allow them to bring their financial situation back on track.

Fortunately, they quickly managed to do so and were able to already in 2013 return to the 3,5 hectare land.

The same year, Evin decided to participate for the first time in the Cup of Excellence and placed a well-deserved 12 th place. After this success, he started focusing on different and experimental methods of processing and became very interested on this side of coffee.

This interest allowed him to become very good at it.

He shares his wet mill with fourteen of his family members including his brothers and cousins. He tirelessly works to improve the farm’s and wet mill’s infrastructure and is planning to build two more solar dryers to maintain maximum coffee quality.

The cherries were picked at the perfect maturation point, placed in plastic bags, and underwent a 72-hour anaerobic fermentation. Thereafter, the fermented cherries were de-pulped and dry fermented in tanks for an additional 4 hours. They were thoroughly water rinsed several times, and left to slow dry in a solar dryer for 18 days.

We are very glad and humble to be able to work with this amazing coffee.