Guatemala Huehuetenango Finca Rosma

There's a clarity to Rosma's cup profile that is clean and well defined. At City/City+ roast level Rosma is luminescent with the acidity of green grape and a hint of black tea with lemon. This coffee has such a deliciously fruited profile. Flavors of cherry juicy, blackberry, red apple, and nectarine are fleshed out in the cooling cup. The mouthfeel is thick and satiny, almost like melted butter at first. City to City+ for drip, Full City for SO espresso.
Out of stock
89.2
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date May 20 2013
Lot size 16bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .0d/300gr, 16 -18 Screen
Roast Recommendations City and City+ have great sweetness. Full City roasts highlight dark fruits and will be great for SO espresso.
Weight 1 LB
Finca Rosma is 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 Rosales family, managed by the son Fredy Rosales. 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. 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 a lot of 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. Regardless of the details, they are producing an amazing coffee, and I wouldn't suggest that they change a thing! Since it was #2 in the 2010 COE, it seems others agree.
Finca Rosma is very sweet in the aromatics, laced with prized floral and fruited elements. The dry grounds have Rainier cherry, a hint of dried tamarind, and with a note of beeswax honey lingering in the background. There's also nicely developed sugar and spice smells that remind me of mulled apple cider. The wet aroma has the essence of vanilla and ripe cherries, with notes of nutmeg and fresh whipping cream which pair nicely. It's a very attractive set of scents that accurately depicts this coffee's cup profile. There's a clarity to Rosma's cup profile that is clean and well defined. At City/City+ roast level Rosma is luminescent with the acidity of green grape and a hint of black tea with lemon. This coffee has such a deliciously fruited profile. Flavors of cherry juicy, blackberry, red apple, and nectarine are fleshed out in the cooling cup. The mouthfeel is thick and satiny, almost like melted butter at first. The finish is sweet, but with a tannic quality that you'd expect from black tea, adding to the overall complexity of the cup. Rosma is such a unique coffee, and with a slightly darker roast, makes an amazing SO espresso.