|Drying Method||Patio Sun-Dried|
|Arrival date||Aug 7 2017|
|Cultivar Detail||Bourbon, Caturra, Typica|
|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|
This is our first 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, though partially remedied with the addition of a large area of raised drying beds (a welcome addition!). Regardless of the details, they are producing an amazing coffee, and I wouldn't suggest that they change a thing!
You get a sense of Rosma's sweetness straight from the grinder. The dry fragrance has a smell of spiced caramel sauce, red raisin, and a modest tea scent. The wet aroma shows more of the fruited side, peaches cooked with raw sugar, a caramel sweetness with floral accent on the break. Full City roasts show chocolate roast tones, burned sugar and such, and a red plum smell on the break. Rosma is a coffee that cups well, but brews even better. Equally high levels of sweetness and acidity in the City/City+ range, with complex fruit and spice notes emerging as the coffee cools in temperature. The cup has a honeyed sweetness, and the darker you take it, the more high % cacao bar is expressed alongside. The acidity 'pops' and is refreshing like fruit juice all the way up to Full City (our darkest roast). City roasts show hints of dried apple, while FC roasts develop darker fruit notes, dried plum and raisin, and the finish is sweet, body juicy. This makes a great brewed coffee in the City to Full City roast ranges, the finish is spiced all along this roast spectrum, five spice, and Earl Grey notes show in the aftertaste. We pulled a shot of espresso with our Full City roast, and it was so delicious - thick, rich chocolate flavors, and deeply sweet.