Rosma Lot #07
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.
Ripe, red cherry is selectively handpicked and rested in a tank for 24 hours. Then, cherry is washed in clean water and floated to remove any under- or over-ripes. Cherry is pulped and parchment and remaining mucilage is laid on raised beds to sundry for 2 to 3 days. Then, parchment is moved to parabolic dryers where it will dry more slowly for 8 to 11 days more. Parchment is raked frequently to ensure even drying. In total, it takes approximately 10 to 14 days for parchment to dry.