About the coffee After the coffee cherries of our Flor del Rosario coffee have been harvested, they are checked again more closely. Everything that is unripe, overripe or simply not good enough is sorted out before the cherries are washed. In the process, the pulp is completely removed from the green beans. Farmer Horst Spitzke then dries his beans for two days on a cement terrace before a machine takes over the further drying. The Cobán region is very foggy and humid, so it is too wet here, especially during the harvest season, to dry the beans in the open air alone. Once the dried green coffee arrives at our 19grams roastery, our roasting team puts all its skills to work to bring out the flavor of the region through roasting. So take excellent coffee beans from the Cobán region, leave our roasters alone with them for 12 minutes, and you get a wonderfully full-bodied coffee with flavors of almond, praline, and pear. About the farm Horst Spitzke took over Flor del Rosario about twenty years ago. A beautiful finca in Cobán, the capital of the northern province of Alta Verapaz in Guatemala. "Don" Horst actually wanted to raise cattle on his land, but the land was far too steep for the animals, so he decided to grow coffee bushes. To do this, he had to teach himself everything, which he did with the same tenacity, passion and precision that made him a successful engineer in his former life in Germany. Today, he runs his self-built processing plant with the same success, producing coffee of consistent quality every year. Flor del Rosario is about 500 hectares, only 150 of which are used for coffee cultivation, the rest being untouched nature in the form of a forest. The small paradise contains even more treasures, including La Cascada, a multi-story waterfall that is the attraction of the finca.