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Guatemala Huehuetenango Finca Rosma

City+ roasts offer a caramel and nut aroma, balanced bittersweetness, molasses, accents of black tea, raisin and date, and with subtle baking spice notes marking the finish. City+ to Full City+. Good for espresso.

Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types, Bourbon Types, Typica Types
  • Farm Gate Yes
Region Michicoy, Huehuetenango
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date August 2018 Arrival
Lot size 10
Bag size 70 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB EP
Appearance .4 d/300gr, 16 - 18 screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

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 caramel covered almond, red raisin and a muted tea scent. The wet aroma is a bit more restrained in terms of complexity, but caramel sweetness is focused and comes on strong at City+/Full City roast levels. Rosma is a coffee that cups well, but brews even better. City+ roasts offer the brightest cups, with a black tea-like acidity that adds mouthcleansing affect to molasses/panella sweetness. The fruited notes that come up allude to red raisin or chopped dried dates, but are much more muted in comparison Rosma's rock solid bittersweet core. Full City roasts produce layers of deep cacao bittersweetness, intermixed with dark fruit accent notes. This makes a great brewed coffee in the City+ to Full City roast ranges, the finish has a dash of baking spice that makes for a complex aftertaste along this roast spectrum too. We pulled a shot of espresso with our Full City roast, and it was so delicious - thick, rich chocolate flavors, and deeply sweet.