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Guatemala Huehuetenango Finca Rosma

The acidity in Rosma pops in light to mid roasts, with notes of honey, caramel, baking spices, apple and white grape juice. Big body and finishes so sweet. 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
Lot size 33bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .4 d/300gr, 16 - 18 screen
Roast Recommendations City to Full City+; lighter roasts highlight acidity, whereas sweetness sees a significant boost at City+/FC
Weight 1 LB
Recommended for Espresso Yes
This is our second lot of Rosma this season, 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 Morales family, 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 (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 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. 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 straight from the grinder. The dry fragrance has a smell of brown butter and sugar, spiced raisin, and tootsie roll. A chocolatey confectionary sweetness comes up in the wet aroma, giving way to a smell of cooked pumpkin with brown sugar and nutmeg, subtle fruit tones, and an accent of sweetened condensed milk. Full City roasts show chocolate roast tones, along with dark fruit smells. Rosma is a coffee that cups well, but brews even better. Equally high levels of sweetness and acidity in the City+/Full City range, with fruit and spice notes emerging as the cup cools in temperature. The sweetness is like dark caramel, and the deeper you take the roast level, the higher % cacao bar is expressed. The acidity 'pops' too, all the way to FC, semi-tart expressions like fruit juice, and roasted nut accenting the finish. These deeper roasts develop darker fruit notes, sweet and juicy, complimenting the dark brooding cocoa roast tone. Body is big with this coffee, conveying the fruit and chocolate notes nicely well into the finish. 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.