History & Origins
In 1963, Don Alejandro Morales bought this farm, with old bourbon and typica trees on it. In 1980, his son Dr. Fredy Morales inherited the farm and named it Rosma (short for Rosemary) after his wife.
Rosma Coffeelands was founded by Fredy Morales, son of Alejandro Morales. Alejandro purchased the family farm in 1963 and cultivated coffee there. Fredy took over the farm in 1980 and renamed the farm Rosma after his wife, Rose Mary. The transformation under Fredy’s stewardship has been remarkable, turning what was once an isolated mountain farm into one of Guatemala’s most prestigious coffee estates.
Back then, there was no road and everything was moved by mule. Alongside the community of Caserío Buena Vista, together they built a road to Rosma, benefitting the whole community.
Since 2010 Rosma has been highly placed in the Guatemala Cup of Excellence and been producing some incredible coffees.
This year they were awarded 8th place and in 2010 2nd place. The farm’s consistent success in international competitions has established it as a benchmark producer in the Sierra Los Cuchumatanes region.
Terroir & Growing Conditions
The farm is located in the Sierra Los Cuchumantes region of Guatemala, known for its treacherous terrain and very high altitudes. Finca Rosma sits at an elevation of 4,500 to 5,000 feet above sea level.
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. The dramatic topography of the Cuchumatanes range creates exceptional microclimatic conditions for coffee cultivation.
Huehuetenango is well-known for its high altitude and consistent weather patterns. The region lies at a nexus of hot air sweeping eastwards from the Plains of Tehuantepec in Oaxaca, Mexico and cool air rushing down from the Cuchumantanes Mountains. The meeting of this hot and cold air creates a microclimate that keeps frost in check and enables coffee cultivation at higher altitudes.
Precipitation is about 1800ml yearly and the dry season beginnings on December through May. The temperature varies from 14 to 28 Cº.
The farm’s commitment to environmental stewardship is evident in its shade-grown practices. In an effort to preserve soil and bio diversity the farm is fully shade grown which is beneficial to the farm, native forest and wildlife.
Finca Rosma has been identified as a sustainable farm meeting the two basic criteria of environmental and social responsibility. The farm also provides housing, schools, and medical assistance to employees.
Processing & Production
To process the coffee they use an ecologic wet mill. After processing the coffee is strictly sun dried.
Bringing fresh spring water (5Km) to the farm was one of their greatest achievements. La Pilar (The Pillar) is of the water storage tank that is used to irrigate the farm. This has allowed them to run an ecological wet mill and also process great washed coffees. The infrastructure development under Dr. Fredy Morales has been instrumental in elevating coffee quality.
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 Catuaí as well. There were red and yellow varieties too.
The varieties grown are Catuaí, Caturra, Villa Sarchi, Typica and Bourbón. In the last five years new generation of varieties has been planted: Pacamara, Geisha, SL 28. The farm produces both washed and natural process coffees, with traditional fermentation methods, but they also produce smaller amounts of dry process coffees too in small batches (aka “naturals”).
Currently, the farm produces 235 bags sacs of 69 kg of SHB coffee. The 13-hectare operation maintains meticulous quality control throughout processing, with careful attention to fermentation times and drying protocols that have earned recognition from the Alliance for Coffee Excellence.
Cup Profile & Tasting Notes
Cup Characteristics: Vanilla, honey and hints of jasmine in the aroma. Flavors of berry, caramel, citrus and chocolate. Bright acidity with juicy apple notes. Well rounded, complex and creamy in the cup with a long and buttery finish. Finca Rosma consistently delivers complexity and elegance that has made it a favorite among specialty coffee professionals and discerning consumers.
The washed process lots showcase the farm’s terroir with remarkable clarity. Lighter roasts have a bittersweet undercurrent of raw sugar and chocolate that opens up to hints of dried apple, coconut, and an aromatic baking spice accent. The acidity has a refreshing malic side to it, like apple, and the aftertaste is really well balanced.
Rich body with a red fruit acidity. Flavor profile is dark chocolate, plum and cherry.
The natural process coffees reveal a different dimension of Rosma’s character. Our first of two lots from longtime partner producer, Finca Rosma, is a wild and woolly dry process coffee that promises big fruits, and winey accents… Flavor notes of blackberry wine, dried apple, prune were present, along with hints of dried mango, and fruit liqueur. Whether processed as washed or natural, Finca Rosma coffees demonstrate the exceptional quality that has earned multiple Cup of Excellence awards and established its reputation among Guatemala’s elite coffee producers.