Lot 24: Rosma - Bourbon - Washed
Coffee and cupping details
Description: | Pre-fermentation in nylon bags for 24 hours. Afterwards, it is pulped and oxygen is induced in the fermentation pile, achieving 48 hours of dry fermentation. |
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Bags: | 0 |
Weight: | 257.06 lbs |
Score: | 86.19 |
Cupping notes: | Lavado |
Varietal: | Bourbon |
Farm details
Description: | In 1963 Don Alejandro Morales purchased the farm with old bourbon and typica trees; in 1980 his son Dr. Fredy Morales took over the plantation and in honor of his wife, named the farm ROSMA from Rose Mary. By that time there was no road to the farm having to transport everything on mules walking around 1 hour. With the help of the community leaders of the Caserio Buena Vista, they built a road to the farm that has greatly benefited the entire community. Another important achievement of Finca Rosma was bringing fresh spring water through a pipeline, which is 5 kilometers away from the farm; |
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Top Performing Farm: | Rosma |
Top Performing Farmer: | Fredy Milton Morales de la Peña |
Top Performing District: | Huehuetenango |
Farm Size: | 60.0 ha |
Farm Elevation: | 4900 – 6000 feet above sea level |
Average Rainfall: | 1800mm |
Drying Method: | Direct sun, african beds and green house |
Other info
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