Guatemala Huehuetenango Rosma Maragogype

City and City+ roasts are the brightest cups, cranberry acidity, with panela sweetness, and notes of berry, raisin, and a dried apricot. Full City adds bittersweet cocoa to the mix. City to Full City+. Good for espresso.

Out of stock
87.3
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Michicoy, Huehuetenango
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date September 2018 Arrival
Lot size 8
Bag size 69 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Maragogype
Grade SHB EP
Appearance .4 d/300gr, 18+ Screen
Roast Recommendations City+ to Full City
Type Farm Gate

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 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. On our initial visits man years ago now, we 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. Since then Fredy has planted a whole slew of newer cultivar types, including Maragogype, a large "elephant bean" heirloom type originating in Brazil. When grown in lower altitudes (like Brazil) it's known for mild cup flavors. But when planted in high altitude regions like this one, the coffee can produce complex top notes while still maintaining a well balanced, sweet coffee core. 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!).

The Maragoype cultivar is known for mild cup flavors when grown in lower altitude areas. But when planted in high altitude regions like this one, the coffee can produce complex top notes while still maintaining a well balanced, sweet coffee core. The dry fragrance has a sugar-coated almond smell to it, pecan short bread cookies at City+, and a bit more like chocolate brownie when roasted to Full City. The aroma also has smells of baked goods, sweet bean or pecan pie filling come to mind, as does a caramel drizzled nutty note. At City+, refined sugar sweetness and mild bittering "coffee" tones build out a balanced interplay of flavors in the brewed coffee, and the cup finishes with a sweet, butter brickel ice cream note. As the coffee cools, hints of mild fruit and hibiscus tea notes come through, as well as a bright acidic aspect like iced black tea, and leading into a nice clean finish. The cup flavors outlined in the review are found in a fairly tight roast range, and I wouldn't venture outside the City+ to Full City recommendation.