Apricot. Grapefruit. Caramel.
||Bourbon, Caturra & Catuai
Apricot, raisin, grapefruit, syrupy, spice, caramel.
About this coffee:
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.
The Finca Rosma is so sweet in the aromatics, laced with prized floral and fruited elements. It's a very attractive set of scents. The cup has lively brightness of a Huehuetenango, with all these nuanced flavors suggested by the aroma; roses, red plums, red apple, cherry. As red apple fruit notes (a bit like apple cider) come through, as well as cinnamon and allspice.
Brewing Recipe :
20g of coffee yield to 40g of espresso
30 - 35 seconds
20g of coffee to 300ml of water
2-3 minutes, 93ºc brewing temperature
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