"Upon tasting, ripe mango leads the cup, followed by layers of sweet tropical fruit. Candy-like sweetness builds through the palate and lingers into the finish, creating a juicy, fruit-forward espresso."
Finca Rosma is a Morales family farm in San Pedro Necta, Huehuetenango, Guatemala. Alejandro Morales purchased the property in 1963, with Bourbon and Typica already growing on the land. His son, Fredy Morales, took over in 1980 and named the farm Rosma in honour of his wife, Rose Mary. Subsequent generations have continued the family’s work in cultivation, processing and coffee preparation.
This selection grows at 1,700 metres above sea level in Huehuetenango’s mountainous landscape. The farm’s steep terrain once required supplies and harvested coffee to be transported by mule. A road developed with the surrounding community improved access for the farm and its neighbours. A pipeline carrying spring water from five kilometres away also became an important part of Rosma’s processing infrastructure.
Bourbon and Typica connect this coffee to the farm’s earliest documented plantings. Both belong to established Arabica lineages that have played a significant role in Latin American coffee cultivation. Their presence at Rosma forms part of the estate’s agricultural heritage. This selection brings those varieties together in a natural preparation with a defined cherry-resting stage.
The harvested coffee rests in whole-cherry form for 48 hours before drying. This stage retains the skin, pulp and mucilage around the seed. The cherries subsequently dry intact, following the natural processing method. Once sufficiently dry, the fruit layers are removed during milling to prepare the green coffee.
Rosma’s work extends beyond its own fields through relationships with neighbouring producers. The family supports coffee cultivation and sourcing with attention to farm-level traceability. Its wider operation also provides access to seedlings and production knowledge. This selection connects that continuing agricultural work with the farm’s established varieties and 48-hour rested-cherry preparation.
Variety : Bourbon, Typica
Altitude : 1,700 masl
Process : Natural, 48-Hour Rested Cherry
Origin : San Pedro Necta, Huehuetenango