Guatemala Huehuetenango Finca Rosma

It's a luminescent cup at City roast, while Full City+ roasts are predictably more pungent and bitter-sweet. Still, red apple fruit notes (a bit like apple cider) come through, as well as cinnamon and allspice. Rosma's mouthfeel has a beautiful lactic quality to it, very buttery and like fresh cream in the finish. City to Full City.
Out of stock
89.2
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jul 31 2012
Lot size 152bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations City and City+ have the best aroma and sweetness. Full City has nice roast tones as well, with more pungent roast taste.
Weight 1 LB
Recommended for Espresso Yes
Finca Rosma is a small farm near Michicoy town in San Pedro Necta area of Huehuetenango. It's not far from other farms we have bought from, like Finca Huixoc and La Providencia Dos. Finca Rosma is owned by the Rosales family, managed by the son Fredy Rosales. 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 a lot of 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. So they have to manage their batch sizes carefully or they will rapidly run out of patio space for sun-drying the coffee. Regardless of the details, they are producing an amazing coffee, and I wouldn't suggest that they change a thing! Since it was #2 in the 2010 CoE, it seems others agree.
The Finca Rosma is so sweet in the aromatics, laced with prized floral and fruited elements. The dry grounds have plum and dark cherry notes, with notes of toasted almond. The wet aroma has the essence of sweet cherry, rose blossom, vanilla, dark honey and even more almond although time sweet, candied. It's a very attractive set of scents. The cup has lively brightness of a Huehuetenango, with all these nuanced flavors suggested by the aroma; roses, red plums, red apple, cherry. It's a luminescent cup at City roast, on the lighter end of the roast spectrum. As the roast gets toward Full City+ and second crack, it is predictably more pungent in roast taste, more bitter-sweet. Still, red apple fruit notes (a bit like apple cider) come through, as well as cinnamon and allspice. Rosma's mouthfeel has a beautiful lactic quality to it, very buttery and like fresh cream in the finish.