Evin Moreno: Pacas
Anaerobic Washed
Cherrybook Index
57sparse
Evidence-of-quality score, not a cup score. Sparse signal: 2 of 7 signals on file. Methodology
Price position
$2.44/oz$29.25 for 340g
Price position appears once the price model has scored this lot.
Catalog summary
An anaerobic Washed lot from Santa Bárbara, Honduras, not yet indexed (2 of 7 signals on file).
Based on the listing and catalog evidence
Currently out of stock at the roaster. Subscribe to get an email when it returns.
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Roaster’s notes
plum · yuzu citrus · black tea
- Fruit
- Citrus
- Floral
Open the flavor wheel
Mapped from the roaster’s tasting notes to the SCA flavor wheel; Cherrybook’s interpretation of the stated notes, not the roaster’s own categorization.
- Origin
- Santa Bárbara, HN
- Producer
- Evin Moreno
- Farm / Co-op
- —
- Process
- Anaerobic Washed
- Altitude
- —
- Varietals
- Pacas
- Harvest
- —
- Weight
- 340g
- Bag price
- $29.25
- Price / oz
- $2.44/oz
- Brew
- filter
from the roaster’s storeread by Cherrybook from the listing“estimated” below = inferred, not stated
Cherrybook Index (CBI)
Evidence-of-quality score, not a cup score. Methodology
57
Sparse signal
Confidence2 of 7 signals on file
Score is heavily shrunk toward 50; treat as a placeholder until more sources arrive.
How confidence affects the score
Coverage measures signal availability, not cup quality. This coffee has 23% of the signal universe on file. Missing sources are dropped, remaining weights are renormalized, and the result is shrunk toward a neutral 50 baseline by 43% so one thin signal cannot carry the score on its own.
The math on file: renormalized base 59.5 shrunk to 55.5 + bonuses = 57.
Missing: SCA grade, Coffee Review, YouTube reviews, On-shop ratings, Cherrybook ratings
- 65/ 22% weightRoaster transparencyProducer / farm / lot disclosure depth
- 58/ 78% weightReddit sentimentSentiment across specialty-coffee discussion
Bonuses applied
- +2Sprudge press coverageThis roaster has been featured by Sprudge
Sensory profileestimated
- Acidity
- 4
- Body
- 3
- Sweetness
- 4
- Balance
- 4
- Clean
- 4
Comps & alternatives
Tasting flight
Compare this with three more lots selected from the catalog.
Brew a set side-by-side. The picks vary along axes that pair with this lot; origin, process, roast, or producer; so you learn the difference, not just drink four good cups.
Reference · About the varietal & origin
About Ritual Coffee Roasters
Community reputation · Reddit
Mixed reviews· sentiment 58/100
Two Reddit posts give mixed but meaningful Ritual evidence. One treats Ritual as a commercial quality benchmark; another calls its Quilanga a nice bag while finding the roast slightly too developed and less acidic than preferred.
commercial roast benchmarkQuilanga roast balance
Threads cited (2)
- r/roasting · 12↑ · The setup of John Battaglia (Ritual Coffee Roasters)
Weird- my brother just came back from SF yesterday and brought me a bag of Quilanga (ecuador) from Ritual. I had never heard of them before. It's a nice bag- but I feel it was pushed a tad too far and lost some acidity.
- r/roasting · 5↑ · how important is equipment?
I've been roasting for a bit but my coffee has always turned out a bit one dimensional, especially when compared to the likes of four barrel / ritual. Do air poppers deliver an inferior product compared to fancier drum roasters? Rather, how important is the speed of the roast?
Press · Sprudge
- Build-Outs Of Coffee: Ritual Coffee Roasters In San Francisco, CA2026-09-22·sprudge
Ritual Coffee Roasters in San Francisco, California.
On YouTube
Meet the roaster on camera
About the roasterBrew guide
Ritual Coffee - making the Perfect Cup of Coffee
Brian Castellani · 9.4K views on YouTube
Watch on YouTubeThis video covers Ritual Coffee Roasters; it is general roaster coverage.
Cherrybook summary of the video
Kevin Bohan from Ritual Coffee Roasters demonstrates their V60 brewing method. He explains the importance of consistency, pre-wetting the filter, and using a precise recipe to ensure full transparency and clarity in the final cup.
Inside this video
From Brian Castellani:
“We are always striving to have as much consistency as possible so that the coffee that you get is a representation of that coffee every time and tastes the same every time.”
“The goal is to do this entire process in three pours for the brewing process.”
Explore the videos
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