Erwin Argueta Bella Elizabeth Bourbon FW

Erwin Humberto Argueta Herrera is a third-generation coffee producer. He inherited his land from his father, Erwin Modesto, who inherited it from his own father, Florencio Modesto.

Each generation of producers at Finca Bella Elizabeth left their mark on the farm. When Florencio Modesto first planted coffee on Finca Bella Elizabeth, he planted Typica, Bourbon and Maragogype. Later, his son, Erwin Modesto, planted Caturra, Catuai and Pache. The current owner, Erwin Argueta, focused on improving quality and entering a quality competition promoted by Anacafe.

Today, Erwin uses quality-oriented techniques to produce this delicious Fully washed lot. His coffees have also placed in other Cup of Excellence contests and in regional quality contests. It's no wonder why they're a hit, this coffee's bright citrus and berries complement its honey sweetness, making it a delightful experience.  

Erwin and his partners, Fredy and Alejandro Morales of Rosma Coffeelands, also support their local community. Many local women were unable to finish their studies, and thus have trouble finding work. During the harvest season, they can get well-paying jobs working at Rosma farms and the wet mill where they carefully sort coffee and remove any damaged or defective beans. 

Erwin selectively handpicks ripe, red cherry and processes it on the farm. His meticulous attention to detail is key to producing his award-winning coffees. He works with Fredy and Alejandro Morales of Rosma Coffeelands to develop the best possible processing techniques.

He pulps cherry in a drum pulper and ferments it in water. Following fermentation, Erwin washes parchment in clean water to remove remaining mucilage and lays parchment on raised beds or a patio. He rakes parchment frequently to ensure even drying. It takes approximately 8-12 days for parchment 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. 

EP stands for European Preparation. EP beans are Screen 15+ with a low defect tolerance. 

Strictly Hard Bean (SHB) specifies the altitude at which the coffee was grown. A coffee must be grown at 1,200 meters above sea level or higher to be considered SHB. The higher altitude and lower temperatures mean that the coffee fruit matures more slowly, creating a denser bean.  

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.