Los Aguacatones

The Morales family began their journey at Los Aguacatones in 2009. In those early days, the farm was an avocado planting project. Around that same time, their interest in agronomy and genetics led them to plant a few coffee trees as well. What began as an experiment to see what the coffee plants would do at elevations exceeding 2000 meters above sea level, would eventually become the farm’s main focus. After a devastating fire in 2010 that wiped out nearly all of the avocado trees, the Morales decided to double down on their coffee experiment. Dedicating the entirety of the farm to coffee production. They selected the best genetics and planted numerous shade trees to give the coffee plants the best shot at success. Their tenacity and dedication to coffee production paid off, and in 2017 they received 1st place in the Guatemalan Cup of Excellence competition. Since then, they’ve continued to make improvements to the farm through new drying beds, as well as planting exciting new varieties, such as pacamara and gesha.

This particular lot of red bourbon was fermented in sealed tanks for 72 hours, before being dried on raised beds. The resulting cup is dense, decisively juicy.