
Origin: Honduras
Farm/Region: El Cedral, Santa Barbara
Tasting Notes: Adventurous and Multilayered with notes of Passionfruit, Mango, Golden Syrup
Producer: Evin Moreno
Varietal: Pacas
Processing: Anaerobic, Fully Washed
Altitude: 1620 MASL
Evin is a remarkable producer from Santa Barbara, Honduras. This marks our fifth year purchasing from Evin and his wife, Alma, who together are producing some of the most thought-provoking coffees from this region. During the harvest, co-owner Mark and head of procurement Ryan had the opportunity to visit Evin, Alma, and their family, providing an insightful look into their approach to producing outstanding lots. Through conversations with Evin, it became apparent the significant impact speciality coffee has had on his life and the future he envisions for his family.
Evin employs a precise and innovative approach to the fermentation process of his lots. Like most producers in the area, his cherries are processed at his wet mill, a few kilometres from where they are grown. The vibrant tropical profile of this coffee is due to a very specific fermentation process. Initially, the cherries undergo a 72-hour anaerobic ferment. They are then depulped and dry fermented in tanks for a further four hours. After this, the cherries are washed in fresh water four times. Finally, they are dried under optimal conditions in a parabolic dryer for around 18 days, during which Evin hand-sorts the lot for defects. Each step is crucial in creating a lot like this.