Villanueva Huehuetenango White Honey

Fourth generation coffee grower, Fernando R. Perez Jacinto, cultivates coffee at 1,800 meters above sea level in his hometown, Ojo de Agua, in Guatemala’s famous Huehuetenango region. Fernando has been focused on specialty coffee since the early 2010s and his continued dedication to farm renovation and improvement has helped him build a name for himself as a distinguished specialty producer in his community.

After selective handpicking, Fernando delivers the cherry for this lot to his long-term partner, Rosma Coffeelands. Rosma Coffeelands is a consistent Cup of Excellence winner and their dedication to high-quality production is evident in every lot they produce. At Rosma’s washing station, cherry is visually sorted and floated. Cherry is pulped on a drum pulper and parchment, along with some remaining mucilage, is spread in a thin layer on African beds to begin drying.

For the first 2 to 3 days, parchment dries in direct sunlight. Once moisture content reaches about 20%, parchment is moved to the greenhouse where it dries more slowly for another 10 to 12 days. Throughout the process, parchment is rakes frequently to ensure even drying. In total, it takes approximately 12 to 15 days for coffee to dry.

Huehuetenango is well-known for its high altitude and consistent weather patterns. The region lies at a nexus of hot air sweeping eastwards from the Plains of Tehuantepec in Oaxaca, Mexico and cool air rushing down from the Cuchumantanes Mountains. The meeting of this hot and cold air creates a microclimate that keeps frost in check and enables coffee cultivation at higher altitudes. Coffee production at 2,000 meters above sea level here is common. These conditions are perfect for producing the sparkling acidity and distinctive fruit flavors of the region. 

Rosma Coffeelands was founded by Fredy Morales, son of Alejandro Morales. Alejandro purchased the family farm in 1963 and cultivated coffee there. Fredy took over the farm in 1980 and renamed the farm Rosma after his wife, Rose Mary.

In addition to the coffee he produces on Finca Rosma, Fredy works with his neighbors, friends and family to cultivate and source high-quality coffees that are traceable to individual family farms. Rosma acts not only as an exporter but also as a resource for farmers looking to improve production. They have a seedling nursery so farmers can access high-quality seedlings that are also more Coffee Leaf Rust resistant. They also provide refinancing credit for farmers and health and medical assistance. 

Since 2022, sales of Rosma coffees in Europe, Middle East and North Africa have supported Coffee Kinder, an on-farm childcare center for the children of farm workers. At Coffe Kinder, children can play and learn safely during the harvest while their parents work. This reduces child labor and makes it possible for both parents to work, increasing incomes for laboring families and increasing the labor force for the harvest.