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Guatemala Dry Process Finca Rosma

Intense "natural" taste showing woodsy flavors and naturally dried fruit notes such as apricot and nectarine. Bittersweet roast tone at Full City with smokey cedar plank and dried prune in the finish. Full City to Full City+. Good espresso.

Out of stock
  • Process Method Dry Process
  • Cultivar Caturra Types, Bourbon Types, Typica Types
  • Farm Gate Yes
Region Central America
Processing Dry Process (Natural)
Drying Method Raised Bed Sun-dried
Arrival date September 2018 Arrival
Lot size 8
Bag size 69 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB EP
Appearance .8 d/300gr, 16 - 18 screen
Roast Recommendations Full City to Full City+
Type Farm Gate
Recommended for Espresso Yes

Finca Rosma is a small farm near Michicoy town in San Pedro Necta area of Huehuetenango, and 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 are certainly a lot of old Bourbon trees, but I saw many Typica (Arabigo), and some Caturra and Catuai as well. There are also red and yellow varietals. They mainly produce wet-process coffee at Rosma using traditional fermentation methods, but they are also experimenting with dry processing now too. This 8 bag lot is a dry process batch from the 2018 harvest and we're hoping to see more of this type from Rosma this year too.

The dry fragrance shows a rustic bittersweetness at Full City with dried, dark fruit smells and an herbal cocoa butter accent. Aromatically, the herbal side seems secondary, and this dry process lot from Rosma has more of a chocolate raisin smell, bittersweetness peaking with big baking cocoa smells and a caramelizing brown sugary scent out front. The cup has an intense "natural" taste in that it shows woodsy flavors and something like naturally dried fruit notes such as apricot and nectarine. The backdrop is comprised of strong bittersweet chocolate roast tone at Full City with smokey cedar plank and dried prune notes that linger in the finish. Sure to please those who enjoy dry process coffees roasted on the darker side, this natural is also a good candidate for chocolatey, big-bodied espresso.