Guatemala Huehuetenango Aguacatones Honey

Medium roasts present a flavor portrait of dark chocolate candy bar with puffed rice crispies, roasted peanut, immense body, and mild acidity. Benefits from resting for 48+ hours. City+ to Full City+. Good for espresso.

Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Honey Process
Drying Method Patio Sun-Dried
Arrival date August 2018 Arrival
Lot size 10
Bag size 69 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra
Grade SHB EP
Appearance .8 d/300gr, 16 - 18 screen
Roast Recommendations City+ to Full City+, and Full City was my favorite for a bittersweet, bodied cup
Type Farm Gate
Recommended for Espresso Yes

Aguacatones is a newer project by Don 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 mountainside. 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 mostly Caturra, Catuai, and Bourbon. What is interesting about this lot is that it is honey processed, where after depulping the coffee - stripping away the outer cherry and some of the fruit - the coffee is trasnported to a series of raised drying beds where it lays bare in the sun until dry to a moisture level of roughly 12%. This type of processing, prevalent in Costa Rica and Brazil, and now much more widespread throughout Latin America, tends to produce coffee with mild acidity, and much bigger body than when wet processed. Because of this, they're commonly used in espresso blending, and for good reason. Aguacatones embodies these aspects of the process and much more.

For a honey process coffee, Aguacatones doesn't present the fruit-forward profile of some others. Instead, it's much more focused around bittersweetness, carbonized sugars, and nut tones. In this way, it's overall a more restrained cup than some of our other full honeys. Smells are bittersweet, like toasted sugar and unsweetened cocoa powder, and the wet aroma has a "Peanuttle" candy smell (roasted peanuts with toffee coating). When roasted to Full City, you can expect the bittering cocoa flavor aspects to flourish along with buttery toffee sweetness, roasted nuts and grain notes too. This flavor portrait is a bit like dark chocolate candy bar with puffed, crisp rice. Body definitely benefits from the honey process technique, and along with a rather muted acidity level, Aguacatones functions very well as single origin Guatemalan espresso. I brewed a batch in my filter cone after 3 days rest, and found a balanced, well-integrated flavor profile, a coffee that will hold up to milk drinks, but also left me wishing I'd brewed more to drink on it's own!