Recommended Pour-Over Coffee-to-Water Ratio for Guatemala Washed Los Rosma - Huehuetenango Coffee Pour-Over Flavor Profile

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La Rosma Estate: A Guatemalan Coffee Legacy

Finca La Rosma, a Guatemalan coffee estate, was established by Dr. Fredy Morales Merida, who settled in this area following his father, Mr. Alejandro Morales Herrera. He began cultivating and managing this coffee estate twenty years ago. His first achievement was constructing an industrial road directly connecting to his estate, which not only serves his own use but also provides convenient access for neighboring residents. Mr. Alejandro Morales Herrera purchased this estate in 1963, when access was only possible by foot or horseback. The estate terrain is extremely steep, requiring passage around the 1,900-meter Michael Peak before descending to the coffee cultivation areas situated between 1,600 and 1,800 meters. This is a small but beautiful estate.

Finca La Rosma is located near the renowned San Pedro Necta area in the Huehuetenango region. The estate name comes from Rosemarie, the grandmother of current second-generation owner Fredy Morales Merida. Fredy Morales Merida inherited the land from his father and began planting coffee trees and managing the land twenty years ago. Situated in the Sierra Los Cuchumantes region, the terrain is exceptionally steep and rugged. La Rosma Estate rests at an altitude between 1,600 and 1,800 meters, with considerable natural conservation areas preserved within the estate. One of its finest achievements is establishing a suitable road that provides good transportation access for the estate and benefits nearby communities.

Another achievement is acquiring a natural mineral water spring five kilometers from the estate, which has promoted and improved irrigation techniques. These two achievements are essential factors in La Rosma Estate's success today. By maintaining the growth balance between native forests and coffee trees, La Rosma Estate has been recognized as a sustainably operated estate. The first planting took place in 1982, and currently cultivated coffee varieties include Catuai, Caturra, Villa Sarchi, Typica, and Bourbon. While some equipment used by farmers in the Huehuetenango region is quite outdated, La Rosma Estate has invested substantial money in its washed processing plant. This dedication to quality is reflected in La Rosma Estate's rankings in the C.O.E. coffee competition.

Brewing Guide: How to Perfectly Brew Guatemala Washed La Rosma

FrontStreet Coffee Hand-Pour Reference: Weigh 15g of Washed La Rosma coffee grounds, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature at 89°C, and extraction with a V60 dripper.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. Like the first pour, use clockwise circles centered on the dripper middle, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave a small circle when pouring to the outer edge of the coffee grounds, then continue brewing in circles toward the center. By 2 minutes and 20 seconds, brew the coffee to 220g to complete the brewing process.

Japanese-Style Iced Pour-Over: Washed La Rosma

FrontStreet Coffee Iced Pour-Over Reference for Washed La Rosma:

Guatemala Washed La Rosma, light to medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g coffee grounds, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal recommended 90°C for regular pour-over. Normal grinding uses Fuji 3.5 setting, while iced pour-over requires slightly finer grinding - Fuji 3 setting.

Bloom with 40g water for 30 seconds.

Use segmented pouring: first segment with 60g water, second segment with 40g water. Use a fine but high water column to stir vigorously, ensuring the coffee grounds roll thoroughly. However, be careful not to let the liquid level get too high or pour onto the edge filter paper.

The entire extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of grounds).

Important Notice :

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