Roast Profile 1 - Light
Anaerobic processed coffee from Santa Barbara region
A sweet, sparkling, one of a kind coffee
In 2005, the Cup of Excellence competition put the small producers of the Santa Barbara region on the map. Their work was recognized for production of exceptional coffees, and most notably their ambition and dedication to quality. The Moreno family has been on the forefront of that, consistently producing complex and unique coffees. The family consists of the brothers, Mario, Danny, Miguel, Olvin, Jesus, and Gerardo, who inherited their farms (and work ethic) from their father Daniel Moreno. Together, they have built a wet mill, raised beds, and solar dryers to process specialty coffee. The solar dryers are key to this area because their village is so close to the jungle and rain that it makes the drying process more difficult to manage and control. Their equipment and facilities are not only used for their own farms, but also shared with other neighboring producers to motivate high quality and educate.
Daniel Moreno passed away in 2018, but his sons still name the coffees from his plots of land after him. Last year we had a washed coffee from his farm La Sierra, and this year we are proud to welcome an anaerobic processed coffee from his El Campo farm. El Campo was the first farm Daniel Moreno purchased in 1963 and that was the start of his family's coffee dynasty. To process this coffee, they first took the ripe cherries and sealed them in plastic bags for 48 hours in the shade. From there, the coffee entered normal washed processing - depulped, fermented, and then washed.
We are very honored to offer another coffee from the Moreno family. There were six bags produced of this anaerobic lot, and we have purchased all of it. We are excited to offer it as part of our Rare and Experimental Series. Due to the anaerobic processing, there is a burst of flavor and sweetness in this coffee. We taste pink lady apple and grenadine in this lush, exuberant coffee. Get dialed-in with a 1:16.5 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.