HONDURAS FINCA LA MONTANITA - FILTER

 

Finca La Montanita is charmingly hidden in the green lush of El Cedral village in the Santa Barbara region. It’s owner, Evin Moreno is a 3rd generation coffee producer and
a proud inheritor of a great coffee story. Moreno family was the first family in the local community to plant and grow coffee. Before that the region was known for cultivating only vegetables.
In 2012 during the economic crisis Evin and his wife, Alma decided to move to Spain and work hard to bring their economical situation back to balance. They’ve managed to do so and luckily they were able to return to their 3,5 hectare beauty land.

In 2013 Evin participated in the Cup of Excellence for the first time and placed 12th. Evin decided to focus on different methods of processing and has been extremely
successful at it.He shares his wet mill with fourteen of his family members including his brothers and cousins. He constantly improves the farm’s and the wet mill’s infrastructure and this year he’s planning to build two more solar dryers to assure maximum coffee quality.

We are so happy and proud to be able to share Evin’s Pacas anaerobic experiment.

The cherries were picked at the perfect maturation point, placed in plastic bags and underwent a 72 hour anaerobic fermentation. Next, fermented cherries were de-pulped and dry fermented in tanks for additional 4 hours, followed by multiple water rinsing and slow drying in a solar dryer for 18 days.