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. An incredibly special coffee, you’ll find it to be effervescent, bright, and juicy with notes of elderflower, melon, and meyer lemon.

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. An incredibly special coffee, you’ll find it to be effervescent, bright, and juicy with notes of elderflower, melon, and meyer lemon.