In the community of El Cedral, Evin Moreno and his family are well-known for their exceptional and vibrant coffees. Evin Moreno is the son of Pedro Moreno, one of the first coffee producers to grow and sell specialty coffee in the Santa Barbara area of Honduras.
Evin began by growing herbs, root vegetables, and tubers many years ago, before transitioning into full-time coffee growing in 2014. He still grows food alongside his coffee plants for his family and friends, as well as selling a small amount. Evin owns several coffee farms, but we purchase from three of his plots of land. Some of these farms he shares with his wife, Alma Pineda, who is the daughter of Armando Pineda, another specialty coffee legend in Santa Barbara. Alma grows the SL-28 variety, while Evin focuses on the pacas and Geisha/Gesha.
Early on in his coffee growing, Evin distinguished himself by focusing on processing his coffee differently. He combines the anaerobic style of fermenting whole cherries in sealed buckets with the traditional washed process by depulping the cherries and fermenting them in tanks. This method allows for the vibrancy of a washed process coffee alongside the juiciness of an anaerobic process.
Evin processes all of their coffee in the backyard of their new home. We call it anaerobic fermentation, but in reality Evin washes the coffee as well as using anaerobic techniques, which creates a unique flavor profile that is juicy but very bright and bubbly on the tongue.
Evin is one of the most exciting coffee producers making coffee right now, and we could not be more thrilled to continue to work with him for our tenth year.
