Guatemala Anaerobic Aguacatones
Guatemala Anaerobic Aguacatones
Guatemala Anaerobic Aguacatones
Fruited anaerobic with a pungent bittersweet side that helps draw out interesting flavor notes of sticky dried fruits, berries, and winey accents, and thick body leads to a long finish. City to Full City. Good for espresso.
Full Cupping Notes
This fruited anaerobic fermentation draws out a bittersweet undercurrent of rustic sugars and low tones that creates a contrasting backdrop for notes of fruits and berries. The fragrance of the ground coffee has a molasses-like note, sticky-sweet, with fruit accent notes that have a "ripe" quality to them, that even gets into over-ripe, and winey. The wet aroma plays up the unrefined sweetener aspect, and I picked up on the rustic intensity of date and palm sugars, with fruit and berry notes, like berry sauce. My City roast produced a bit of the "berry sauce" flavor in the brew too, heightened by heavy body. I get a bit of blueberry/blackberry compote, and sticky dried prune. The sweetness has layers of rustic sugars up front that shift to more complex burnt sugar notes in the finish, along with a winey plum note. The coffee yields robust bittersweetness when roasted to darker levels. At Full City, there's still compelling fruit flavors up front that are a bit juice, and then fade to more powerful roast bittering/low tones in the long finish. It made for a very nice single origin espresso too, richly deep-toned and creamy, with a pleasant dark fruit hint; think dried blueberry covered in dark chocolate.
Specs
Region Huehuetenango Processing Anaerobic Fermentation Drying Method Covered Sun-Dried Arrival date August 2025 Arrival Lot size 2 Bag size 69 KG Packaging GrainPro Liner Farm Gate Yes Cultivar Detail Bourbon, Caturra Grade SHB EP Appearance .8 d/300gr, 15-17 Screen Roast Recommendations City to Full City Type Farm Gate Recommended for Espresso Yes
Product Overview
Product Overview
| process method | Anaerobic Fermentation |
|---|---|
| cultivar | Bourbon Types, Caturra Types |
| farm gate | Yes |
Farm Notes
Farm Notes
Origin & Farm Notes
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.
Specs
Specs
Technical Specifications
Key specifications and operating details for this product.
| region | |
|---|---|
| processing | |
| drying method | |
| arrival date | |
| lot size | |
| bag size | |
| packaging | |
| farm gate | Yes |
| cultivar detail | |
| grade | |
| appearance | |
| roast recommendations | |
| type | Farm Gate |
| recommended espresso | Yes |
Guatemala Anaerobic Aguacatones
Guatemala Anaerobic Aguacatones
Fruited anaerobic with a pungent bittersweet side that helps draw out interesting flavor notes of sticky dried fruits, berries, and winey accents, and thick body leads to a long finish. City to Full City. Good for espresso.
Full Cupping Notes
This fruited anaerobic fermentation draws out a bittersweet undercurrent of rustic sugars and low tones that creates a contrasting backdrop for notes of fruits and berries. The fragrance of the ground coffee has a molasses-like note, sticky-sweet, with fruit accent notes that have a "ripe" quality to them, that even gets into over-ripe, and winey. The wet aroma plays up the unrefined sweetener aspect, and I picked up on the rustic intensity of date and palm sugars, with fruit and berry notes, like berry sauce. My City roast produced a bit of the "berry sauce" flavor in the brew too, heightened by heavy body. I get a bit of blueberry/blackberry compote, and sticky dried prune. The sweetness has layers of rustic sugars up front that shift to more complex burnt sugar notes in the finish, along with a winey plum note. The coffee yields robust bittersweetness when roasted to darker levels. At Full City, there's still compelling fruit flavors up front that are a bit juice, and then fade to more powerful roast bittering/low tones in the long finish. It made for a very nice single origin espresso too, richly deep-toned and creamy, with a pleasant dark fruit hint; think dried blueberry covered in dark chocolate.
Specs
| Region | Huehuetenango |
|---|---|
| Processing | Anaerobic Fermentation |
| Drying Method | Covered Sun-Dried |
| Arrival date | August 2025 Arrival |
| Lot size | 2 |
| Bag size | 69 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Bourbon, Caturra |
| Grade | SHB EP |
| Appearance | .8 d/300gr, 15-17 Screen |
| Roast Recommendations | City to Full City |
| Type | Farm Gate |
| Recommended for Espresso | Yes |