Rosma Coffee Bordillo - Guatemala - Washed

PROCESS - WASHED
VARIETY - BOURBON, CATURRA, PARCHE VERDE
REGION - ESPERANZA, HUEHUETENANGO
NOTES - PEAR, PAPAYA, CINNAMON

250g

PRODUCER:

IN 1953, MRS. MARÍA FIGUEROA DE ARGUETA ACQUIRED LAND IN CHIANTLA, INITIATING COFFEE CULTIVATION WITH TYPICA, BOURBON, AND MARAGOGIPE VARIETIES. IN 1977, HER SON ERWIN MODESTO ARGUETA FIGUEROA EXPANDED THE CULTIVATION TO 11.56 HECTARES WITH CATURRA, PACHE VERDE, AND PACHE ROJO.

AFTER THE 2005 CREATION OF UNIÓN CANTINIL MUNICIPALITY, MANAGED BY ERWIN HUMBERTO ARGUETA HERRERA SINCE 2005, THE FARM PRIORITIZES QUALITY COFFEE, EVOLVING PRODUCTION PROCESSES FOR STAFF TRAINING, TECHNIFICATION, AND IMPROVED PRODUCTIVITY WITH ENVIRONMENTAL SUSTAINABILITY.

IN 2012, GRAPPLING WITH GUATEMALA'S WIDESPREAD COFFEE LEAF RUST EPIDEMIC, THE FARM VENTURED INTO SPECIALTY COFFEES. MOTIVATED BY THE IMPACT OF THE RUST PROBLEM, THEY ENHANCED FARMING PRACTICES, INITIATED A COFFEE LOT WITH THE F1 CENTROAMERICANO VARIETY.

BY 2016 THEY ACHIEVED THE 14TH POSITION IN THE CUP OF EXCELLENCE AND SECURED THE 7TH PLACE IN 2018, ESTABLISHING THEEMSELVES AS A TOP TRADITIONAL ARABICA (BOURBON AND CATURRA) PRODUCER IN GUATEMALA.

PROCESS:

THE CHERRY HARVEST IS CARRIED OUT AT THE OPTIMAL RIPENESS STAGE. ON THE SAME DAY, THE CHERRIES ARE PULPED, AND THE PULP IS PLACED IN A FERMENTATION TANK FOR 24 HOURS. AFTER REACHING THE APPROPRIATE FERMENTATION POINT, A THOROUGH WASHING IS CONDUCTED USING FRESH SPRING WATER ALONG A 40-METER-LONG CHANNEL, WITH DENSITY BOARDS SEPARATING BY-PRODUCTS.

FOLLOWING THIS WASHING PHASE, THE COFFEE IS THEN SPREAD ON THE PATIO FOR SUN DRYING FOR 3 DAYS, FOLLOWED BY AN ADDITIONAL 12 DAYS ON AFRICAN BEDS UNTIL IT REACHES THE DESIRED MOISTURE LEVEL OF 11%.