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Guatemala Huehuetenango Finca Rosma

Rosma brews so well with mouth-cleansing acidity, dark sugary sweetness, fruited notes of dark grape and plum, a dash of baking spice and rock solid bittersweet core. 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 Patio Sun-Dried
Arrival date June 2019 Arrival
Lot size 17
Bag size 69 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Catuai, Typica
Grade SHB EP
Appearance .2 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 is caramel sweet, with clean fruited notes like raisin and black currant. The wet aroma has more of a cooked fruit smell amidst the sugar-browning base, like berry or even pineapple cooked down with brown sugar. Rosma is a coffee that cups so well, and brews even better. City and City+ roasts offer the brightest cups, with a fruited acidity that adds mouth-cleansing affect to the sugary sweetness. The fruited notes that come up allude to dark grape and plum and add a complex overlay to 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, with a plum note and deeply sweet.