Coffee Description
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 before placing them to dry on parabolic covered tables behind his house. This particular lot of Evin's coffee was processed with the family ecopulper. After a resting period in sealed bags, the ripe cherries are depulped and mechanically washed down to the parchment. This lot was then taken back to his home to be dried on a combination of raised, covered beds for about 2 weeks until fully dry. While this lot is not one of Evin's wild experiments, his tried-and-true Pacas offering is one of the best we see out of Honduras every year!
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Pacas
Process
Washed
Region
Santa Barbara
About Evin Moreno of Honduras
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 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.
Santa Barbara, Honduras
Ritual Coffee
When Ritual opened its doors on Valencia Street in 2005, they started what many call a coffee revolution in San Francisco. Their goal then—and their goal now—is to craft the very best cup of coffee available anywhere. Period. A pioneer in the recent shift of consciousness that has defined the modern coffee industry, they’ve learned a lot over the years. Still, the care and attention they lavish on their process is unchanged as they work to bring the very best out of the coffees they painstakingly choose, roast, and deliver fresh to coffee lovers worldwide.
With 5 retail stores in the bay area and a roasting facility in the SoMa district of San Francisco, Ritual takes pride in a growing number of direct trade relationships with coffee producers around the world, working with farmers to help them improve their quality with each passing season.
