Currently, the farm produces 266.66 bags sacs of 69 kg of SHB coffee. Rosma is located in San Pedro Necta, Huehuetenango, 300 km from Guatemala City, heading towards the Mexican border.
Rosma was founded by its owner Dr. Fredy Morales Merida, who inherited the land from his father Mr. Alejandro Morales Herrera. Dr. Morales Merida, on his own initiative, started cultivating and managing the land 20 years ago. One of his best achievements was the construction of a proper road, which not only gave the farm better access, but to neighbors as well. Another achievement was the acquisition of a natural water spring, about 5 km away from the plantation, which facilitated and improved the irrigation. Both of these achievements are necessary foundations for a successful plantation.
Due to the topography of the land, it was difficult and took a lot of work to build the facilities necessary for the production of coffee, one of them being a coffee mill. Therefore, the Coffee Mill has now become a highlight of the property.
The coffee plantation begins at 4900 to 6000 feet above sea level. Precipitation is about 1700ml yearly and the dry season beginnings on December through May. The temperature is 23 Cº. The plantation is relatively new. The first ones were soiled in 1982. The varieties grown are Catuaí, Caturra and Bourbón.
The topography is Typical of Sierra Los Cuchumatanes, with high altitudes but also a difficult inclination as well as many pendants. However, this topography also poses natural difficulties making cultivation and transportation difficult among other things.
“Finca Rosma” has been cataloged as a sustainable coffee farm, taking care of two basic criteria: Environmental and social responsibility. We provide house, schools and medical assistance to employees of the farm.
To preserve soil and biodiversity the plantation is shade grown. This is beneficial to the plantation, native forest and wildlife.
To process coffee, we use an ecologic wet mill:
- Acquiring superior quality in the coffee mill, due to its efficient water cascades washing system.
- Controlling the water exceeds in the whole wet milling process.
- Reducing the waste water contamination, through decantation piles, this helps preserve the natural environment of the Estate.
- The coffee is strictly sun dried.
Location: Huehuetenango, San Pedro Necta
Area: 13.91 ha
Altitude range: 4900 – 6000 feet
Type of soil and predominant element: Loamy-Sand-Clay
Shade trees: Inga y Gravilea
Average temperature: 23°C
Annual rainfall: 1700mm
Relative humidity: 70%
Coffee production characteristics:
Harvest season: January to April
Drying process: Sun
Annual production: 266.66 (69-Kg bags)
|Farmer/Rep.||Fredy Milton Morales Merida|
|Size (30kg boxes)||38|
|City||San Pedro Necta|
|Aroma/Flavor||vanilla, honey, jasmine, berry, caramel, citrus, orange, ripe fruits, sweet wine, chocolate, cedar brown sugar, sweet berries, sugary|
|Acidity||bright, juicy, citric, apple, crisp, balanced|
|Other||good structure, well rounded, complex, creamy, buttery, long finish, clear clean, transparent, classic coffee|
|Variety||Catuai, Caturra, Typica|
|Farm Size||13.91 hectares|
|Auction Lot Size (lbs.)||2457.2|
|High bidders||Maruyama Coffee for Mikatajuku group|