Washed Process - This farm doesn’t have washing channels. First, they syphon to take out the floaters. Then the coffee is classified in the criba to remove the cascara and other random bits. From this point, they decide to process as either honey or washed. If washed, then the coffee is fermented for 24-30 hours, then washed inside the fermentation tank instead of the traditional channels.
When Marta from Coffee bird told us that there was a small amount of this coffee available we jumped at the chance, having tasted it in previous years but missed out. Los Aguacatones was purchased by the Morales family in 2009. It was used for picnicking and growing avocados and also for experimenting with growing coffee at 2,000 masl. The experiment grew and the family concentrated on soil health and reforesting the area with suitable shade trees for the native coffee plants. After placing in the top 10 in the ‘Cup of Excellence’, the family decided to plant coffee with seeds from their original farm in 2011. They found water to be a challenge, so set up rain water catchment tanks and implemented irrigation throughout the entire farm. Each plant is hydrated one drop of water at a time!
For this coffee we use 15g of freshly boiled water between 93-94C.
Bloom with 50g of water for 30 seconds, stirring for 15
top up to 250g water, finish pouring around 1:20.
Aim for all out in 2:30