Finca El Injerto
Red Pacamara · Fully washed
Ripe apricot · Pomelo · Clean spice
San Pedro Necta, Huehuetenango · Guatemala
Lot 26-R93-5 · Gesha Fully washed
Sweetened tea · Citrus spritz · Soft florals · Milk tea when cooled
Sweetened tea with a spritz of citrus and soft florals. Milk tea when cooled. A note on appearance: these beans can look a little uneven, with noticeable chaff clinging to the surface. Don’t let that put you off—the coffee tastes amazing!
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In the cup
Sweetened tea with a spritz of citrus and soft florals. Milk tea when cooled. A note on appearance: these beans can look a little uneven, with noticeable chaff clinging to the surface. Don’t let that put you off—the coffee tastes amazing!
The producer & process
This washed Gesha, lot 26-R93-5, comes from Rosma’s Lot 1 plot at 1,800 meters. Cherries were depulped on the day of picking and underwent 48 hours of dry fermentation in a tank. The coffee was then washed with fresh spring water and dried in a greenhouse for 15 days.
The Morales family’s connection to Rosma began in 1963, when Don Alejandro Morales bought a farm planted with Bourbon and Typica. His son, Dr. Fredy Morales, took over in 1980 and named it for his wife, Rose Mary. A pipeline brought water from a spring five kilometers away, enabling washed processing on the farm. Rosma placed second in Guatemala’s 2010 Cup of Excellence. The attention that followed helped the family build Rosma Coffee Land, connecting other Huehuetenango growers with overseas buyers. This Gesha comes from Finca Rosma itself.
Depulped on the day of picking, 48 hours of dry fermentation in a tank, washed with fresh spring water, then dried in a greenhouse for 15 days.
Our standard pour-over starts with 15 g of coffee and 225–240 g of water at 88–92°C. Adjust for your grinder and the coffee’s time off roast.
Leave the bag sealed for at least two weeks after the roast date. Most of our coffees taste best around four weeks after roast.
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