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Guatemala Huehuetenango - Finca Rosma

This lot of Rosma has equally high levels of fruit, sweetness, and acidity. Refreshing acidity, apple-juice like, and with fruit flavors of white grape, plum, concord grape, and peach. Juicy body is expressed across the roast range, as well as fruited flavors, shifting in type with roast level. City to Full City+. Excellent SO 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 Jul 23 2014
Lot size 97bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .6d/300gr, 16-18 Screen
Roast Recommendations City and City+ have great sweetness and complexity. Full City roasts highlight dark fruits and works great for SO espresso.
Weight 1 LB
Recommended for Espresso Yes
This is our 2nd lot of Rosma this season, and this well-rested coffee expresses so much of the fruit, sweetness, and body, that we attribute to Finca Rosma. It's 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 dried plum, along with a bit of raisin and all-spice. At Full City, it notes of vanilla and caramel come up from the grounds, along with a sense of clove spice. The wet aroma has the essence of fruits baked with brown sugar - peach, and apple - with so much caramel and cream through to the break. Full City roasts show roast tones, burned sugar and such, and are super sweet and with slight basil or tarragon herb notes, more a reflection of roast level. Rosma is a coffee that cups with equally high levels of sweetness, fruit, and acidity. From City to Full City, this coffee is loaded with honey and caramel. The acidity 'pops' too, like fruit juice - nice and refreshing. City roasts show flavors of apple and white grape, sweet and juicy. Full City roasts develop darker fruit notes, plum and concord grape, even some ripe peach. It's a densely sweet coffee, and body is big, conveying these fruit notes nicely at both dark and light roast levels. The finish shows tannic fruit skin and cocoa flavors, rounding out the cup nicely. 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 - thick, rich chocolate flavors, and deeply sweet.