Early on in his coffee growing, Evin set himself apart by focusing on processing his coffee differently – he combines the anaerobic style of fermenting whole cherries in buckets with 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. This lot, his Pacas, is sweet, full-bodied, and bright.

Early on in his coffee growing, Evin set himself apart by focusing on processing his coffee differently – he combines the anaerobic style of fermenting whole cherries in buckets with 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. This lot, his Pacas, is sweet, full-bodied, and bright.