The Andes mountain range spans the entire western coast of South America, with snow capped peaks towering above tropical forests for most of its length. In its foothills grows, in my opinion, the best coffees in the world. While Colombia gets all the attention these days, Northern Peru produces some special coffees.
Romulo’s farm, Finca La Mitad del Corazón (The Middle of the Heart), sits at an impressive 2000m. Further from the equator than Colombia, and at higher elevations than many Colombian coffees, Romulo’s coffee cherries mature slowly and develop higher density and more complexity. Romulo uses natural fermentation techniques, allowing harvested cherries to ferment in grainpro bags for up to three days before being fully washed. The cool temperatures at 2000m allow for a slow fermentation process.
All of these things combine to make what may seem on a spec sheet (or the label) an unremarkable washed field blend, quite remarkable. In the acidity I taste starfruit and other yellow tropical fruits, complimented nicely by apricot and a sweet marzipan finish.
