The Moreno family are pioneers of specialty coffee in El Cedral, Santa Bárbara, with Erin Moreno continuing the legacy begun by his father Pedro, one of the region’s first specialty producers. After taking over this plot, Erin replanted it entirely with Parainema, farming without chemical inputs and focusing on varietal expression despite ongoing challenges around labour and migration.
Ripe Parainema cherries undergo a 48-hour anaerobic pre-fermentation in sealed bags before a traditional washed process and careful drying. This approach preserves the variety’s silky body and floral lift, sharpening the acidity and softening its herbal character into a clean, tea-like finish.
Expect a fresh floral cup followed by a crisp and juicy acidity and a tea-like finish.
Tasting Notes: Floral | Crisp citrus | Juicy acidity