Guatemala Anaerobic Aguacatones

Aguacatones is a project by Fredy Morales of Finca Rosma, a name you are likely familiar with from our Guatemalan offer list. Unlike Rosma, which is far off in the San Pedro Necta area of Huehuetenengo Department, Aguacatones lies just at the edge of Huehue town, a convenient location near both Fredy's home and coffee warehouse. The wet mill at Aguacatones is at 1900 meters above sea level, and the coffee is planted high up on the surrounding hillside, stretching up just beyond 2000 meters. The farm is planted in a mix of cultivars, a glance at the nursery next to the wet mill reveals no less than a half dozen types that will soon be transplanted to the farm. This lot is mixture of Caturra, Bourbon. What is interesting about this lot is that it underwent an extended, anaerobic fermentation. This type of processing tends to produce fruit-forward flavors, and much bigger body than when wet processed. The process is rather involved, and starts with letting the coffee cherries sit in bags for 24 hours. They then remove any unripe/light coffee by floating in water, before pulping the cherry from seeds into plastic barrels that are then sealed for 72 hours. After the anaerobic stage, the coffee is pre-dried on raised beds outside, just enough to remove the excess water, and then moved inside on raised tables for another 7-10 days. It's the first time we've offered an Anaerobic lot from Aguacatones, and we're really pleased with the contrasting fruit and bittersweet flavors that were acheived in a variety of roast levels.