Farm: Unnamed Region: El Cedral Elevation: 1730 masl Variety: Pacas Process: Natural Notes: Dark chocolate, vanilla, & red apple About: The young gun Rodin Moreno brings back his sweet coffees for 2019. In 2018 we worked with him to produce his first-ever natural Pacas and it was a tasty success, this year it’s even more refined. Since we’ve known Rodin, he has grown remarkably as an entrepreneur. His team of specialised coffee farmworkers help other producers all over Santa Barbara, and the milk from his happy cows goes into making some pretty fine cheese. Farm: Unnamed Region: El Cedral Elevation: 1730 masl Variety: Pacas Process: Natural Notes: Dark chocolate, vanilla, & red apple About: The young gun Rodin Moreno brings back his sweet coffees for 2019. In 2018 we worked with him to produce his first-ever natural Pacas and it was a tasty success, this year it’s even more refined. Since we’ve known Rodin, he has grown remarkably as an entrepreneur. His team of specialised coffee farmworkers help other producers all over Santa Barbara, and the milk from his happy cows goes into making some pretty fine cheese.

Farm: Unnamed Region: El Cedral Elevation: 1730 masl Variety: Pacas Process: Natural Notes: Dark chocolate, vanilla, & red apple About: The young gun Rodin Moreno brings back his sweet coffees for 2019. In 2018 we worked with him to produce his first-ever natural Pacas and it was a tasty success, this year it’s even more refined. Since we’ve known Rodin, he has grown remarkably as an entrepreneur. His team of specialised coffee farmworkers help other producers all over Santa Barbara, and the milk from his happy cows goes into making some pretty fine cheese. Farm: Unnamed Region: El Cedral Elevation: 1730 masl Variety: Pacas Process: Natural Notes: Dark chocolate, vanilla, & red apple About: The young gun Rodin Moreno brings back his sweet coffees for 2019. In 2018 we worked with him to produce his first-ever natural Pacas and it was a tasty success, this year it’s even more refined. Since we’ve known Rodin, he has grown remarkably as an entrepreneur. His team of specialised coffee farmworkers help other producers all over Santa Barbara, and the milk from his happy cows goes into making some pretty fine cheese.