Romulo Huancas
Romulo Huancas
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Ships directly from High Bank Coffee Roasters, roasted fresh on the roaster's weekly schedule, so it may ship in a few days. US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity, Chocolate/Nutty
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Origin Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Tropical, Stone Fruit, Nuts
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Peru
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Washed
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.
