Finca La Montañita is charmingly hidden in the green lush of El Cedral village, in the Santa Barbara region. It covers 3,5 hectares of land. Its owner, Evin Moreno, is a 3rd generation coffee producer. The Moreno family was the first family to plant and grow coffee in the area.
Evin shares his wet mill with fourteen of his family members. He constantly improves the farm's and the wet mill’s infrastructure to ensure maximum coffee quality. This year, he is planning to build two more solar dryers.
After placing 12th in the 2013 Honduras Cup of Excellence, Evin decided to focus on different processing methods and has been extremely successful at it, and this coffee proves it.
Pacas is the result of a natural mutation of the Bourbon variety. This mutation causes the plant to grow smaller. This is its chief virtue: the plant’s small size leads to higher potential yields and the possibility of placing plants closer together to increase total fruit production on a farm. The variety was discovered in 1949 on a farm owned by the Pacas family in the Santa Ana region of El Salvador. Since then it has been widely grown in Central America and is now well adapted to its terroir.
For this lot, the cherries were picked at perfect maturation point, then placed in plastic tanks, where they underwent a 72-hour anaerobic fermentation. Next, the fermented cherries were de-pulped and dry-fermented in open tile tanks for an additional 4 hours, followed by multiple water rinsing. They were then slowly dried in a solar dryer for 18 days.
The result is a coffee with a floral aroma, and a red currant acidity balanced by a vanilla bean sweetness. The body is juicy and refreshing, reminiscing of a berry lemonade on a hot summer day.