Aguacates pushes caramel and toffee sweetness across a wide roast spectrum, and our City+ roast shared flavor elements with Turkish Delight candies: pistachio, date, and powdered sugar. City to Full City+. Good for espresso.
This microlot was produced at a family run micro-mill, "Don Oscar", in the Tarrazu valley. This area is part of the Talamanca Sierra highlands, with peaks reaching as high as 3000 meters, and this particular farm Aguacates at roughly 1650 meters above sea level. There is an ideal micro-region and climate for growing coffee with rich volcanic soil, great altitude, and is shaded from the hot afternoon suns by mountain peaks. The brothers who run Don Oscar, and the surrounding farms, (which they are only processing coffee from at this time), are cousins of Roger Solis, who's micromill La Casona we've also bought coffee from. Their farm, which is broken into 40 lots, is a mix of Red Catuai and Caturra. They produce mechanically washed coffee (like most in the region) so no fermentation is actually used to remove the mucilage layer. Instead, it is mechanically removed with use of only a little water, and then the seed with parchment intact and a very thin layer of mucilage are laid to dry both outside in the sun on raised beds, or a mechanical dryer is used when the patios are full. Due to the amount of mucilage left intact on this particular lot, roasting produces a lot of chaff, and so judging the coffee's physical color during the roast process can be a bit tricky. With all the tan chaff, the coffee may look done before it actually is, causing you to pull prematurely, and yield grassy flavors. I recommend waiting until you hear snaps underway and then try to use time as a good indicator for when to pull the roasted coffee.
Aguacates promises well developed level of sweetness at a wide range of roasts, from as light as City to the beginning of the 2nd snaps of Full City+. The dry fragrance pushes smells of raw sugar and cocoa powder, and a buttery sweetness of toffee and caramel is released in the wet aromatics. The cup follows suit, with a pleasing flavor of caramel sauce in the hot cup, along with elements of roasted nut coming through in the aftertaste. While I don't consider this coffee to be "bright", the acidity level is impressive for a Central American coffee, a subdued vibrance pops out, citrus like in mouthfeel, and at a level that helps add structure to the cup. As the cup cools, subtle accents of dried fruit and nut appear, our City+ roast sharing similarities to Turkish Delight candies: sugar and cornstarch, with pistachio, dates, and powdered sugar. Full City roasts and beyond are much heavier laden with bittersweetness, and as espresso produce viscous shots of bittersweet chocolate and mandarin flavors up front, and creamy nut tones in the back end.