Rosma Honey Lot #03

روسما 03

Finca Rosma was first purchased by Alejandro Morales in 1963. In 1980, his son, Fredy Morales, took over the farm and renamed it Rosma, after his own wife, Rose Mary.
When Fredy took over the farm, the only way to transport coffee was to on the back of mules. Together with nearby community leaders, Fredy and the community built a road that makes it easier for producers to transport coffee to market. Another project Fredy undertook was building a pipeline that brings fresh water to the farm from a spring 5 kilometers away.
Cherry is selectively handpicked and then sorted to ensure only ripe, red cherry is processed. Cherry is rested for 24 hours in an empty tank. Then, cherry is washed in clean water and floated to remove any under- or over- ripes. Cherry is then laid on raised beds to sundry for 8 to 10 days. Cherry is raked frequently to ensure even drying. After 8 to 10 days, cherry is moved to parabolic dryers where they dry more slowly until they reach 10 to 12% moisture content. This additional stage takes approximately 15 to 20 days more. In total, it takes approximately 23 to 30 days for cherry to dry.

    This combination does not exist.

    Process: Honey
    Variety: Bourbon
    Cupping Score: 86.75
    Weight: 69kg Bag
    Notes: Floral, Pomegranate, Tea Rose