In the community of El Cedral, Evin Moreno and his family are renowned for their unique and vibrant coffees. Early on in his coffee growing, Evin set himself apart by focusing on processing his coffee differently – he combines the anaroebic 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 anaroebic process. This lot, the SL-28 variety, is tea like, tangy, and sweet.

In the community of El Cedral, Evin Moreno and his family are renowned for their unique and vibrant coffees. Early on in his coffee growing, Evin set himself apart by focusing on processing his coffee differently – he combines the anaroebic 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 anaroebic process. This lot, the SL-28 variety, is tea like, tangy, and sweet.