Finca Las Aguacates is located just outside the small town of Caicedo, Antioquia. It's not that far from Urrao, another region we've recently been buying from, both areas sharing some of the same regional benefits: extremely high altitudes, natural shade from the surrounding mountain peaks, and plenty of fresh, cold water for processing. Las Aguacates is 4 hectares in total, half of which is planted almost entirely in Caturra with a little Variedad Colombia mixed. Bernardo and his family are part of a small group of farmers in the area who are delivering their coffees to an intermediary we work with in the region, giving them and us the opportunity to separate out the top tier for a handsome premium. This is the first year buying from this family, but 24 of the 35 bags they produced last season were of microlot quality, which is amazing really. Las Aguacates sits at about 1900 meters above sea level, and they have a small wet mill onsite where they wash and ferment their coffee, drying on raised beds inside a covered "parabolico" drying room. We spend the afternoon at Las Aguacates in October, and Bernardo showed us the new parabolico he built with the premium payment he received for the coffee we purchased, along with two cows as well! He did a serious pruning too of about 20% of his coffee trees, the oldest on the farm, in order to foster new, healthy growth. You can see the new shoots on one of the stumps in that first photo.
The profile changes drastically with roast, though there's a common theme of unrefined sugar and juicy fruit smells throughout. The fragrance at City roast level has a nice grape juice touch to it, along with dried cranberry, and a hint of cinnamon tea. At Full City I get a scent of fig spread along with a complex smokey cocoa overlay, and the break lets off a beautifully sweet smell of blackstrap molasses. This coffee brews really well, and pour-overs at City roast level show a nice mix of cooked fruit and semi-sweet chocolate, cooling to a flavorful array of fruited tea notes. There's a tartness that comes through, like cooked cherry along with a lemony zip. Body is like apple juice, even in light roasts. Full City roasts see a shift in fruited tones toward that of Welch's grape juice, and are backed with a rich, bittersweet cocoa powder aspect. The cup cools to flavors of rhubarb pie and cherry-chocolate brownie. This isn't a high acid cup, but City roasts give off a tartaric impression that pairs well fruited cup character, whereas at Full City acidity is a bit lower, giving way to more developed fruited sweetness. Overall, an extremely versatile Colombia coffee, and one that's sure to please those who enjoy fruited complexity.