December 5th 2025

Origin

Finca La Montañita is beautifully tucked away in the lush greenery of the village of El Cedral in the Santa Bárbara region. Its owner, Evin Moreno, is a third-generation coffee producer and a proud heir to a remarkable coffee legacy. The Moreno family was the first in the local community to begin cultivating coffee; previously the area was known only for vegetable farming. In 2012, during the economic crisis, Evin and his wife Alma decided to move to Spain and work hard to restore their financial situation. They succeeded, and fortunately, they were able to return to their beautiful 3.5-hectare piece of land. In 2013, Evin participated in the Cup of Excellence competition for the first time and placed 12th. He chose to focus on different processing methods and proved exceptionally successful. He shares his wet mill with fourteen family members, including his brothers and cousins. He continuously improves the farm and mill infrastructure, and this year he plans to build two additional solar dryers to ensure maximum coffee quality. We are very happy and proud to share Evin's anaerobic experiment with the Pacas variety. The coffee cherries were harvested at perfect ripeness, placed into plastic bags, and underwent a 72-hour anaerobic fermentation. The fermented cherries were then depulped and dry-fermented in tanks for another 4 hours, followed by repeated water rinsing and slow drying in a solar dryer for 18 days.