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Honduras Evin Moreno

$15.25
Honduras Evin Moreno

Honduras Evin Moreno

$15.25
description
Like many producers in the village of El Cedral, Evin was a vegetable farmer who saw an opportunity in coffee due to unsustainable conditions of being a vegetable producer coupled with the year over year losses. So in 2012, Evin along with the support of his family and his wife Alma Pineda, whose coffee we’ve been purchasing for the last 4 years, decided to plant coffee on land they inherited, while Alma travelled to Spain to work and send money back home. Because of the early investment and sacrifices, in 2013 Evin entered his coffee in Honduras’ first Cup of Excellence where his coffee placed 12th- not bad for a rookie coffee producer.    Evin and his wife Alma live in the community of El Cedral, just south of the famous El Cielito or “Little Sky” where many of Honduras’ top coffees are grown. El Cedral is home to the Moreno family, Evin’s family who to our last count was over 30 of them along with their extended family. Evin’s farms are a collection of several small plots with mostly pacas, some bourbon & also new geisha and SL28 plants.    This is our first year working with one of Evin’s coffees but from the very beginning of our purchasing relationship with Alma, we have always communicated with Evin since he manages all aspects of their production and we love his dedication to quality and sustainability- always paying pickers some of the highest rates in the area and investing a portion of the annual profit back into equipment and land management.   Process wise, Evin started experimenting with Anaerobic fermentation with Alma’s coffee back in the 2018 harvest, and luckily for us we happened to be there while he was performing these experiments with Alma’s Paraneima. Since then, Evin has improved his method by sourcing barrels exclusively for this process and placing the whole cherry underwater as opposed to the plastic bags from the first experiment. In the barrels, the cherries soak for 48 hours, after which they are depulped and left in the fermentation tanks for a period of 70 hours. After this period, where the coffee has “puntos” which is a process by which Evin can audibly hear the parchment clicking inside its own shell, he pulls the coffee from the tanks and onto the parabolic dryers. Drying wise, the coffee takes up to 15 days to dry to the desired moisture level, but with rainy days the drying period can be extended for up to 23 days.   We are excited to welcome Evin’s coffee to our menu and thrilled that we can purchase coffee from both Alma and Evin.