Experience rebirth from fire, from ashes rise
The Morales Family purchased the farmland which would eventually become Rosma Coffee Land in 1963, which had a few existing coffee trees already growing. Alejandro and Freddy inherited the land from their father in 1980 and named the farm after his mother Roesmarie (Rosma for short). The farm became a beacon of hope for locals to find work, and with the help of the city, a road was built to help production and logistics.
Located outside the town of Huehuetenango, the Aguacatones farm was originally developed as an avocado plantation. Unfortunately, a fire destroyed most of the trees, and with the excessive heat, growing coffee seemed like a pipe dream. But with a massive effort to create new irrigation systems as well as replanting the lost shade trees, a new environment for coffee production was created, with an added benefit of making the growing process more efficient, and therefore less costly on labor.
Washed, honey, and natural processes all highlight and bring forward different aspects of coffee profiles. Washed coffees typically preserve the chocolate body density and undertone, the natural process highlights bright fruity and floral tones and shows crisp flavors, and the honey strikes a balance with frequently more syrupy sweetness and body, giving space to transcend all flavor profiles.
Region: Huehuetenango, Guatemala
Farm: Finca Aguacatones
Producer: Freddy and Alejandro Morales
Process: Natural, Washed, and Honey
Tasting Notes: Milk chocolate, plum, and blackberry.