“Sweet Tooth” Espresso Evin Moreno: SL-28

Evin Moreno comes from the community of El Cedral, just over some hills to the south of El Cielito. We say community, but really, El Cedral is the base of the Moreno clan and their dozens of individual farms. We’ve carried coffees from many of these family members over the years, but something keeps bringing us back to the coffees of Evin. His farm is a collection of small plots of coffee planted in a hodgepodge of different varieties, but leaning heavily on Pacas. Evin hand picks the coffees, then pulps and processes them before placing them to dry on parabolic covered tables behind his house.

This particular lot of Evin’s coffee comes from a special planting of the SL28 variety. Developed in the 1930s to resist disease and enhance flavor, SL28 has become a staple of the Kenyan coffee industry and is now sought after by specialty coffee producers around the world. Look for complex, floral, and fruity flavors – bright acidity and zesty citrus notes – balanced with heavy sweetness. This coffee is processed using the Moreno family ecopulper. After a resting period in sealed bags, the ripe cherries are depulped and mechanically washed down to the parchment. The coffee then returns to Evin’s home to be dried on a combination of raised, covered beds for about 2 weeks until fully dry.

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