Los Aguacatones Funky Natural

Coffees at Finca Los Aguacatones are cultivated at an impressive elevation of around 2,000 meters above sea level. Combined with nutrient-rich volcanic soils, this soaring altitude creates an ideal microclimate for producing exceptional coffees. Today, the farm is managed by the Morales brothers, whose dedication and care have resulted in coffees with distinctive quality.  

Initially, Los Aguacatones started as an avocado planting project, with coffee trees being planted at higher elevations, alongside avocado trees. However, in 2010, a devastating fire destroyed nearly all of the avocado and coffee trees on the property. In response, Rosa Maria and the Morales family rebuilt the farm with a renewed focus, transforming it into a fully coffee-producing farm.

To ensure the highest quality, Los Aguacatones oversees every stage of post-harvest processing, with this coffee processed at their own dry mill in Huehuetenango. The result is a nuanced and character-driven cup. In this Natural lot, expect sweet and vibrant fruit notes, beautifully balanced by rich dark chocolate and caramel. 

Rosa Maria and the Morales had to contend with the poor condition of the soil, which was unfavorable for avocado and coffee production. In order to improve the soil, Rosa Maria planted both chalum and gravileas, two endemic tree species that fix nitrogen.  

To improve coffee production on Finca Los Aguacatones, Rosa Maria and the Morales also established a new rainwater capture system. The water tanks store rainwater from the rainy season to slowly irrigate the trees during the dry summer season.  

Cherries are selectively handpicked and processed at Los Aguacatones’ dry mill. Once picked, the selected cherries are fermented for 48 hours before being laid on raised beds to dry. This additional fermentation gives this Natural coffee its “funky” character with enhanced fruity notes. During the drying stage, the cherries are raked frequently to ensure even drying. After 3 to 7 days, they are transferred to parabolic beds, where they continue drying for an additional 15 to 18 days. The dried cherries are then stored on the farm for 30 days before being transported to the dry mill and prepared for export. 

Rosma Coffeelands was founded by Fredy Morales, son of Alejandro Morales. Alejandro purchased the family farm in 1963 and cultivated coffee there. Fredy took over the farm in 1980 and renamed the farm Rosma after his wife, Rose Mary.

In addition to the coffee he produces on Finca Rosma, Fredy works with his neighbors, friends and family to cultivate and source high-quality coffees that are traceable to individual family farms. Rosma acts not only as an exporter but also as a resource for farmers looking to improve production. They have a seedling nursery so farmers can access high-quality seedlings that are also more Coffee Leaf Rust resistant. They also provide refinancing credit for farmers and health and medical assistance. 

Since 2022, sales of Rosma coffees in Europe, Middle East and North Africa have supported Coffee Kinder, an on-farm childcare center for the children of farm workers. At Coffe Kinder, children can play and learn safely during the harvest while their parents work. This reduces child labor and makes it possible for both parents to work, increasing incomes for laboring families and increasing the labor force for the harvest.