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Guatemala Finca Rosma SWP Decaf

Burned sugar and vanilla syrup aroma, berry muffin, roasted barley, cacao bar with macadamia nut. A proper representation of the non-decaf counterpart. City+ to Full City+. Good for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Covered Bed Sun-dried
Arrival date Apr 25 2016
Lot size 47bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .6d/300gr, 16-18 Screen
Roast Recommendations City+ is where the coffee really finds balance, and I think Full City is my preferable "sweet spot" - FC and FC+ roasts work great for SO espresso.
Weight 1 LB
Recommended for Espresso Yes
This is from our latest round of custom decaf blends, a coffee that shone brightly on it's own as non-decaf, the coffee from San Pedro Necta, Finca Rosma. Rosma is owned and operated by the Morales family, currently managed by the son Fredy. The name is in honor of his grandmother, Rosemarie. It's located on a high ridge where you drive in to the farm at nearly 1900 meters, then descend down to the mill at around 1600 meters. When Alejandro Rosales bought the farm in 1963, the only way to get there was by foot, or horseback. It's not that easy of a trek by road, either. The farm is quite steep, typical for the high ridges of the Sierra Los Cuchumatanes mountains. I found the plantings to be quite a jumble of cultivars. There were certainly a lot of old Bourbon trees, but I saw many Typica (Arabigo), and some Caturra and Catuai as well. There were red and yellow varietals. Processing is wet-process, traditional fermentation, but they are working with a very tight space; there is not a lot of flat areas in this topography. This had a limiting effect on how much coffee they could dry before running out of patio space. In the past three years they've reinvested profits into drying rooms with multiple layers of drying screens, that with patio space, increases the amount of coffee they can dry at any given time (especially valuable during the peak of the harvest). We sent off a small amount of coffee to Swiss Water for decaffeination, and are very pleased with the results, a proper representation of the coffee from this farm.
The dry fragrance has a sweet molasses smell, thick and heady, especially in City+ and Full City roasts. A clove spice smell provides contrast, along with a dried whole banana smell (not the banana chips, but the whole, chewy ones that are drenched in rice syrup!). The aroma does not veer far, plenty of burned sugar and vanilla smells, allusions to baked muffins. When brewed, the sweetness convinces in the cup, a nice base flavor of vanilla syrup (like a Torani syrup). This decaf has acidity too, a welcome addition, and fruited in character, and a roasted barley flavor lines the finish. Full City roasts build out a "big" cocoa flavor, like a rustic cacao bar with macadamia nut accents, and body showing weight. This is a great option for those looking for sweet, chocolatey decaf espresso, as well as for those who enjoy milk drinks.