Three Marks Coffee - La Pila - Washed Red Bourbon & Caturra | Guatemala
Guatemala — Finca Rosma, La Pila, Red Bourbon & Caturra (Washed)
Tastes Like — 🍎 Red Apple • 🍯 Syrup • 🍦 Vanilla
DETAILS
- Producer: Finca Rosma
- Farm: La Pila
- Region: Palmira, Huehuetenango, Guatemala
- Varietal: Red Bourbon, Caturra
- Process: Washed
- Altitude: 1710–1880 MASL
- Harvest: 2025
- Size: 250g
INTRO
La Pila is a field within Finca Rosma that stands apart for its heritage: a patchwork of Bourbon and Typica plants over 60 years old, supplemented by replanting with Red Bourbon and Caturra. The result is a lot that carries the weight of decades — complex root systems, deep soil relationships, and the kind of character that only time can build into a coffee.
Cultivation here is deliberately traditional, with meticulous fertilisation using chloride-free inputs and organic matter, combined with carefully managed shade that gives plants morning sun and afternoon protection — the ideal balance for slow cherry development at altitude.
THE PRODUCER
Finca Rosma is part of the wider Rosma Team network in Huehuetenango, led by Fredy Morales. The team has built a strong reputation for exporting high-traceability specialty coffee from this mountainous region, working with farms that prioritise ecological balance and quality-first agronomic practices. La Pila exemplifies this philosophy: slow-grown at altitude, shaded by the mountain's natural topography, and processed with precision at the estate's wet mill.
THE PROCESS
The Washed process at La Pila involves:
- 🍒 Hand Picking — Ripe cherries are selectively picked and pulped the same day.
- 🧪 Fermentation — Beans ferment for 40–48 hours before washing.
- 💧 Channel Washing — Coffee is cleaned and graded by density through a 30-metre spring-water channel.
- ☀️ Two-Stage Drying — Parchment is spread on patios for 3 days, then transferred to raised African beds inside a greenhouse for 6–8 days until reaching 11.5% moisture.
- 📅 Warehouse Rest — Dried parchment is stored in a cool, stable-temperature environment before milling.
This careful process delivers a clean, sweet cup that showcases the refined character of Finca Rosma's heritage varieties.
THE CUP
A gentle, elegant washed Guatemala: sweet red apple and soft vanilla notes frame a syrupy body that coats the palate. The acidity is restrained and refined, making this a welcoming, approachable cup with considerable depth.
Flavour Notes
- 🍎 Red Apple
- 🍯 Syrup
- 🍦 Vanilla
Original: $30.87
-65%$30.87
$10.80Three Marks Coffee - La Pila - Washed Red Bourbon & Caturra | Guatemala
Guatemala — Finca Rosma, La Pila, Red Bourbon & Caturra (Washed)
Tastes Like — 🍎 Red Apple • 🍯 Syrup • 🍦 Vanilla
DETAILS
- Producer: Finca Rosma
- Farm: La Pila
- Region: Palmira, Huehuetenango, Guatemala
- Varietal: Red Bourbon, Caturra
- Process: Washed
- Altitude: 1710–1880 MASL
- Harvest: 2025
- Size: 250g
INTRO
La Pila is a field within Finca Rosma that stands apart for its heritage: a patchwork of Bourbon and Typica plants over 60 years old, supplemented by replanting with Red Bourbon and Caturra. The result is a lot that carries the weight of decades — complex root systems, deep soil relationships, and the kind of character that only time can build into a coffee.
Cultivation here is deliberately traditional, with meticulous fertilisation using chloride-free inputs and organic matter, combined with carefully managed shade that gives plants morning sun and afternoon protection — the ideal balance for slow cherry development at altitude.
THE PRODUCER
Finca Rosma is part of the wider Rosma Team network in Huehuetenango, led by Fredy Morales. The team has built a strong reputation for exporting high-traceability specialty coffee from this mountainous region, working with farms that prioritise ecological balance and quality-first agronomic practices. La Pila exemplifies this philosophy: slow-grown at altitude, shaded by the mountain's natural topography, and processed with precision at the estate's wet mill.
THE PROCESS
The Washed process at La Pila involves:
- 🍒 Hand Picking — Ripe cherries are selectively picked and pulped the same day.
- 🧪 Fermentation — Beans ferment for 40–48 hours before washing.
- 💧 Channel Washing — Coffee is cleaned and graded by density through a 30-metre spring-water channel.
- ☀️ Two-Stage Drying — Parchment is spread on patios for 3 days, then transferred to raised African beds inside a greenhouse for 6–8 days until reaching 11.5% moisture.
- 📅 Warehouse Rest — Dried parchment is stored in a cool, stable-temperature environment before milling.
This careful process delivers a clean, sweet cup that showcases the refined character of Finca Rosma's heritage varieties.
THE CUP
A gentle, elegant washed Guatemala: sweet red apple and soft vanilla notes frame a syrupy body that coats the palate. The acidity is restrained and refined, making this a welcoming, approachable cup with considerable depth.
Flavour Notes
- 🍎 Red Apple
- 🍯 Syrup
- 🍦 Vanilla
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Guatemala — Finca Rosma, La Pila, Red Bourbon & Caturra (Washed)
Tastes Like — 🍎 Red Apple • 🍯 Syrup • 🍦 Vanilla
DETAILS
- Producer: Finca Rosma
- Farm: La Pila
- Region: Palmira, Huehuetenango, Guatemala
- Varietal: Red Bourbon, Caturra
- Process: Washed
- Altitude: 1710–1880 MASL
- Harvest: 2025
- Size: 250g
INTRO
La Pila is a field within Finca Rosma that stands apart for its heritage: a patchwork of Bourbon and Typica plants over 60 years old, supplemented by replanting with Red Bourbon and Caturra. The result is a lot that carries the weight of decades — complex root systems, deep soil relationships, and the kind of character that only time can build into a coffee.
Cultivation here is deliberately traditional, with meticulous fertilisation using chloride-free inputs and organic matter, combined with carefully managed shade that gives plants morning sun and afternoon protection — the ideal balance for slow cherry development at altitude.
THE PRODUCER
Finca Rosma is part of the wider Rosma Team network in Huehuetenango, led by Fredy Morales. The team has built a strong reputation for exporting high-traceability specialty coffee from this mountainous region, working with farms that prioritise ecological balance and quality-first agronomic practices. La Pila exemplifies this philosophy: slow-grown at altitude, shaded by the mountain's natural topography, and processed with precision at the estate's wet mill.
THE PROCESS
The Washed process at La Pila involves:
- 🍒 Hand Picking — Ripe cherries are selectively picked and pulped the same day.
- 🧪 Fermentation — Beans ferment for 40–48 hours before washing.
- 💧 Channel Washing — Coffee is cleaned and graded by density through a 30-metre spring-water channel.
- ☀️ Two-Stage Drying — Parchment is spread on patios for 3 days, then transferred to raised African beds inside a greenhouse for 6–8 days until reaching 11.5% moisture.
- 📅 Warehouse Rest — Dried parchment is stored in a cool, stable-temperature environment before milling.
This careful process delivers a clean, sweet cup that showcases the refined character of Finca Rosma's heritage varieties.
THE CUP
A gentle, elegant washed Guatemala: sweet red apple and soft vanilla notes frame a syrupy body that coats the palate. The acidity is restrained and refined, making this a welcoming, approachable cup with considerable depth.
Flavour Notes
- 🍎 Red Apple
- 🍯 Syrup
- 🍦 Vanilla
