Honduras Alex Aguilar Washed
This is our fourth year roasting Alex Aguilar’s washed process coffee. We love it for its sweetness and balance. It’s hard to believe it is a coffee from Honduras with floral notes and flavors of nectarine and molasses. Alex has been steeped in coffee farming from a young age, learning the trade from his father. He is now passing down the knowledge to his children. There is a rich coffee growing tradition in this area, and the entire Aguilar family is involved in the coffee production process.
The coffee is handpicked with only the ripest cherries selected. The cherries are floated and de-pulped the same afternoon. It is then fermented for 12-18 hours, washed, and placed to dry on African beds. Drying lasts anywhere from 16 to 21 days.
Santa Barbara is a region in Honduras known for producing the most exotic and mind-bending Honduras coffees. The reason for this is two-fold, 1) terroir and 2) market access.
The terroir here provides ripe growing conditions, both high altitudes and cool nights allow for slow cherry maturation and dense beans. Bourbon and Pacas varieties are commonly grown here and pop with flavor profiles that are fresh and bright tasting as opposed to nutty, spicy, and mouth drying. Washed processed coffees are the name of the game, processed on each small farm.
Market access is the second key factor to these coffees standing out. Benjamin Paz has been the relationship piece to connect coffee buyers and roasters with small-scale coffee producers in this area. His family runs the export mill, San Vicente, and they funnel all these lots through their dry mill before coordinating export. Most of the growers in Santa Barbara produce very small lots, like this one from Alex Aguilar.
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