Farm: Finca Las Rosas
Region: San Pedro Necta, Huehuetenango
Altitude: 1,400 - 1,750 MASL
Cupping Notes: Butterscotch, Pear, Stone Fruit, Delicate
Recommended Roast: City to Full City
Good For: Auto Drip, Pour Over, Espresso
Description: 100+ years ago Don Valentín Villatoro Ventura started planting coffee at Finca Las Rosas. Later Don Efraín took command of the plantations, after him Don Victor Villatoro with his wife Reyna Villatoro, and since 1986 Don Rolando Villatoro, their son, took over the magical treasure. Since Don Rolando took the leadership of the farm, he decided to direct the project to participate in SCA and since then the family has dedicated all its efforts to obtain high quality coffees and exotic varieties. If you ever visit the farm you will be amazed by the garden of coffee gems that you will discover, from Topacio, and various Geishas, to the varieties that we selected, H1 and Parainema.
Processing is done with rigid standards: coffee beans are carefully hand-selected when they reach their optimal level of ripeness, typically between 18 to 24 degrees brix. Once harvested, the coffee cherries are depulped on the same day. The depulped beans are then left to ferment for a period of 48 to 72 hours, arranged in piles. Following the fermentation process, coffee is washed thoroughly with clean, natural water.
After washing, coffee begins drying on African beds and patios for roughly two weeks, depending on the weather conditions. This step involves carefully spreading the beans out to dry, allowing the moisture content to reduce gradually. The coffee beans are constantly monitored and turned to ensure even drying. After fully dried, coffee is delivered to Dinamica, our export partner based in Guatemala City, where it will be milled and rest, awaiting it’s ship date.