Finca Rosenheim H200 – Fragrance notes from coffee passion and Peruvian roots

Mark Bolliger – Farm owner of the Finca Rosenheim H200 coffee lot decided to buy the farm in 1998. However, it was not until 2004 that he started producing coffee. Because his orientation is production, the coffee batches are single origin and bring Peruvian specialty coffee to the international market. Bringing the dream of wrapping the beauty of Peru into the scent of coffee, Mark Bolliger and farm workers focused on learning and cultivating farming methods and coffee production techniques in the first years. They strive to improve their processes to produce coffee that reflects the uniqueness of the growing region and is highly consistent year after year.

After moving into production, Finca Rosenheim H200 coffee batches are tested with countless methods to achieve the highest level of finished products. Workers select potentially healthy Caturra and Catimor sprouts from the farm’s nursery. The tree grows in primary forests and restored forests in the Andes up to 2,000 masl, with enough geographical conditions for coffee varieties to create rich acidity and special aromas. In addition, the coffee is not exposed to chemical growth stimulants but instead is Yara Mila Hydran and decomposed coffee grounds to ensure safety and the most natural flavor. Furthermore, Finca Rosenheim H200 can only be harvested at low temperatures to ensure maximum flavor development and uniformity across all beans.

Finca Rosenheim H200 is a super rare batch of coffee that not only has meticulous care but also a unique processing process. When the ripe red coffee cherries are harvested, they will be filtered and ground the same day. Workers will sort the coffee berries according to density (first the coffee cherries and then the beans after grinding) in the beneficio to ensure cleanliness, no beans are damaged. Next, the coffee beans will undergo a controlled anaerobic fermentation process for 200 hours. The worker will carefully pour the coffee into GrainPro bags, seal the packaging and place them in a fermentation tank filled with cold water. The outstanding waterproof ability of GrainPro bags creates a completely sealed environment that helps workers maintain and control uniform internal conditions. The tapered shape and just the right size allow the coffee to always be surrounded by cold water. The fermentation environment is completely sealed to prevent air and outside agents. The compounds in Finca Rosenheim H200 will not be affected by foreign factors, helping to completely retain the original nature.

In addition, the coffee will be fermented for 9 days with the temperature always maintained at 18 – 21 degrees Celsius. Low temperatures help prolong the time to metabolize reactions in the beans, and the substances produced are stable in High levels achieve soft acidity, rich sweetness, and longer aftertaste. Not only that, the slow metabolism time makes it easier to control the fermentation process. Based on certain ideal conditions, Finca Rosenheim workers can make adjustments to neutralize unwanted microorganisms, growing certain microorganisms that contribute to enhancing the original flavor characteristics. After the beans have spent 200 hours and possess outstanding aromas, the coffee will be washed with water and dried with a drum dryer. The drying process is done during the day for 36 hours, taking about 4 days for each batch of coffee to come out of the drum dryer. Finally, the coffee is stored as parchment coffee in warehouses until it is peeled and selected for export. Thanks to that, Finca Rosenheim H200 optimizes moisture, the acidity is brighter and the sweetness is more delicate.

Immersing yourself in freshly roasted Finca Rosenheim H200 beans, you can immediately touch the delicious, fresh world of the primeval forest. Round seeds give off the distinct aroma of the unique ecosystem of Peru in the Andes plateau. The dense grain density due to optimized moisture from the drying process causes the brittle shell to quickly break in the mill. The water flows into the layer of coffee powder, wanting to pull out all the most wonderful internal properties. Just wait a moment, after just a few minutes, the fresh acidity and high fructose and glucose levels due to anaerobic fermentation are neatly placed in the glass cup.

Going through a wet processing process and 200 hours of fermentation to preserve the flavor, Finca Rosenheim H200 can truly satisfy the taste of any specialty coffee enthusiast. The texture is thin and light but full enough to fill the mouth. The scent is sweet and rich like milk chocolate but bright enough to not make you sick. The scent is familiar with the gentle aromas of mother earth but has enough depth and rich layers to make each sip an unforgettable experience. Throughout the reward process, you will see the sweetness gradually increase over time. At first, it’s still hot, just a faint scent of colostrum mixed with a bit of chocolate and a light scent of purple flowers. The longer the time, the lower the temperature, the faster the sugar and acid diffuse. Sweetness and lightness combine to create rich, delicate touches like a marshmallow. The soft, condensed taste and the caressing floral scent on the palate create an undeniable appeal.

Finca Rosenheim H200 is available at XLIII Coffee. If you love the magical world of new and delicious scents, please come and experience it!

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