We are excited to introduce the first of three remarkable coffees from Evin Moreno this season. The Anaerobic Washed lot, roasted light for filter, is clean, complex, and brimming with summer fruit flavours.
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.
Evin employs a precise and innovative approach to the fermentation process of his lots. Like most producers in the area, his coffee cherry is processed at his wet mill, a few kilometres from where it is 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 coffee like this.
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.