Honduras CoE #10 Las Acasias

Producer Evin Joel Moreno
Farm Las Acacias
Municipality Las Vegas
Department Santa Barbara

Sun Exposure Mixed Shade
Farm Size 2ha
Altitude 1620masl
Latitude 14.860299512212382
Longitude -88.11280919251571

Variety Pacas
Process Washed
Fermentation Anaerobic; 72 hour dry
Drying 18 days in solar dryer

Harvest Year 2025

Flavor Black Tea, Red Currant, Orange, Panela, Tamarind
Descriptors Silky and Light Bodied, Balanced

Certifications Cup of Excellence 2025 Winner

About this coffee Located high up in the famed Santa Barbara region of Honduras, overlooking Lake Yojoa is Finca Las Acacias, the tiny farm of Evin Joel Moreno. The Moreno family is a powerhouse in the region, beginning with the family patriarch Don Pedro Moreno who started farming in the area in 1948. Continuing to grow and refine their farming and processing techniques, the Moreno’s have branched out and now own several small farms scattered along the border of the Santa Barbara National Park. Working together and sharing knowledge has allowed the Moreno family to garner a reputation for producing exceptional coffees – they have placed 29 times out of the past 10 years in the Cup of Excellence competition; Evin himself has placed 6 times in the last 10 years.

Evin is committed to innovation and continually exploring new methods for improving his coffee quality. Along with trying new processing techniques, he has recently built a cold room for experimental fermentations, and made continual technological improvements at the dry mill have bolstered his green quality.

Ripe cherries are sorted and placed into sealed barrels for 72 hours of anaerobic fermentation before pulping. The pulped coffee is then washed four times over the course of two days which cleans all remaining mucilage and sorts the coffee via density during each wash. Finally, the coffee is dried on raised beds in a solar dryer for around 18 days, during which time the parchment is turned and sorted to ensure top quality.