Guatemala Honey Process Finca Rosma

Near-perfect balance, sweetness like honey and saltwater taffy. Top notes include almond biscotti, black tea with lemon, and a cinnamon accent. Great dark roast too. City+ to Full City+. Good espresso.

Out of stock
86.5
  • Process Method Honey Process
  • Cultivar Caturra Types, Bourbon Types, Typica Types
  • Farm Gate Yes
Region Michicoy, Huehuetenango
Processing Honey Process
Drying Method Patio Sun-dried
Arrival date August 2019 Arrival
Lot size 5
Bag size 69 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Appearance .4 d/300gr, 16-19 Screen
Roast Recommendations 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 honey and dry processing now too. This 4 bag lot is a honey process batch from the 2019 harvest and we're hoping to see more of this type from Rosma next year too.

For honey process coffee, this lot from Finca Rosma is on the cleaner, non-fruity end of the flavor spectrum. Certainly not a bad thing. It's just that when I hear "honey", I expect pulpy fruit notes in the cup because of the way the coffee is processed. City and City+ roasts are honey sweet, which when you think about it is what "honey process" should bring to mind, right? The aroma and flavors in light and middle roasts bring to mind almond biscotti, honey on toast and sugar cane soda. The coffee is sweet right from the get go, perhaps on the simple side, and the clean finish fades to a honey/taffy aftertaste. Acidic impressions are starkest at City and have elements of black tea with lemon. My darkest roast was right on the cusp of 2nd snaps, no doubt bittersweet, and laced with a cinnamon powder flavor and raisin note. As espresso, Full City roasts have a chocolate taffy flavor with a dusting of Dutch cocoa powder. I found my ristretto shot pack so much chocolate heft in the tiny amount of liquor produced.