Erin Moreno Washed

About

Coffee Expression This Parainema is driven by crisp acidity, typical of the varietal, while the floral notes in the aroma lead to a crisp and complex cup.

Producer Erin’s whole family work in coffee, he inherited his land from his father, Pedro, who still works on the farm at 90 years old. This lot was pre-fermented in sealed plastic bags for 48 hours, before following a more traditional washed protocol.

Whole Bean Coffee / Both for filter and espresso 

Technical Data

Producer Erin Moreno

Region Santa Barbara

Altitude 1500 masl

Varietal Parainema

Process Washed

Harvest April 2024

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.