Rosma is a coffee with high levels of sweetness, fruit, and acidity. Honey and caramel provide a nice base sweetness, and are topped with notes of raisin, blackberry, and apple. 'Big' bodied coffee, bolstered with roast, and flavors of syrupy dark chocolate and concord grape. Finish is sweet with flavors of black tea and complex cocoa notes. Great SO espresso. City to Full City+.
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 (just check out the dizzying slope on the other side of the cherry 'weighing' station in the 1st pic). 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! Well, one welcome change was the addition of a covered drying area with raised beds. You see it in the last picture - this facilitates a much gentler drying of the parchment coffee, and also a much better protection from the outside elements.
You get a sense of Rosma's sweetness up-front, as soon as the coffee exits the grinder. The dry fragrance has a smell of raw honey and apple, along with a bit of red cherry. There's a smattering of baking spices too, with all-spice seemingly taking the lead. The wet aroma has the essence of fruits baked with brown sugar - peach, apple, pear - with a buttery caramel smell on the break. Full City roasts have a nice chocolate tone that plays into a deep caramelizing sugar sweetness. Rosma is a coffee that cups with equally high levels of sweetness, fruit, and acidity. Flavors of honey and caramel define the sugary aspects of City+ and Full City roasts. The acidity 'pops' too, with a tartness of green apple and grape - nice and refreshing. Fruits like dark berry, raisins, and apple juice come out as the coffee cools. Full City roasts have the sweetness of concord grape and fig, as well as a note of syrupy dark chocolate. The mouthfeel is thick and satiny, bolstering these flavors of fruit and chocolate. There's a tannic quality to the finish as well, like tea, adding dimension to shifting flavors of chocolate. This makes a great brewed coffee in the City to Full City roast ranges. We pulled a shot of espresso with our Full City roast, and it was so delicious - literally tasted like a melted chocolate bar and orange peel spritz (what ever happened to non-coffee compliments like orange rind on the rim of your demitasse?).