Guatemala Michicoy Finca Rosma

Set high in Guatemala’s Sierra de los Cuchumatanes, the Finca Rosma farm spans steep, dramatic terrain, reaching nearly 1,900 meters at its highest point before dropping sharply toward the mill below. Initially purchased in 1963, the Rosma bean remains remote and challenging to access, with a diverse mix of Bourbon, Typica, Caturra, and Catuaí trees in both red and yellow varieties. Despite the demanding landscape, the Morales family continues to produce exceptional coffee with remarkable consistency.

In the cup, Rosma delivers a beautifully balanced and expressive profile. Aromas of brown sugar and bittersweet cocoa lead the way, layered with caramel, malt, and subtle dried fruit. The cup opens with chocolatey sweetness and a gentle raw sugar note, unfolding into hints of dried apple, dark berry, soft spice, and a touch of coconut. A clean, apple-like acidity keeps everything lively, while the finish is smooth and lingering. As an espresso, Rosma truly shines—syrupy and rich, with deep chocolate tones, tangy bittersweetness, and hints of dried fruit that hold up wonderfully on their own or with milk.