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In the early days of Cape Coffee Beans, Peruvian specialty coffees were relatively unheard of in South Africa. It's not that they didn't exist at all, but they just didn't tend to feature on most of the prominent specialty coffee roasters' lists. It's worth remarking on how much this has changed. We're now enjoying high-quality Peruvian specialty coffees regularly, and we think this is a welcome development.
Is it still appropriate to call Peru "up and coming" as an origin? Perhaps it is; perhaps it is not. Peruvian coffees may not quite yet have the cachet of top-quality Colombian or Brazilian specialty lots, but they've become an important part of the specialty coffee scene, at least here in South Africa. Rosetta Roastery has played an important role in this. They've shared many delicious, balanced, and easy-to-drink Peruvian lots with us over the years.
In keeping with Rosetta's role as a purveyor of great Peruvian coffee within South Africa, this season they are offering us something new: a coffee from the Colasay region, actually a first at CCB, from any of our roasting partners. We are certainly looking forward to tasting it.
Phaedon's tasting notes
There's a sort of Rosetta-roasted Peruvian archetype in my head - a Platonic flavour form, if you'll permit me the allusion. If you want to know exactly what that tastes like - probably the only reason you'd want to be in my head - you just need to sample this coffee. This is it. Wake up and smell (and taste) the quintessential Rosetta Peru with La Pomarosa.
To try to put some words to it (as you may not be inside my head just yet): it's sweet, it's clean, it's relatively full-bodied, it has some hints of nuts and a nice syrupy texture. It's everything you'd want in a classic coffee. There's a subtle toastiness to it and a caramel-like body and sweetness. It's rather like drinking a crème brûlée.
You can also prepare this dessert-like drinking experience any way you please. I certainly did. It shone in pretty much every cup. Though, I will say, much to my surprise, the only method that didn't quite do it justice, for me at least, was the pour-over. That's quite unusual for a Rosetta coffee, so it may have been my fault. I will happily vouch for it in a French press, moka pot, AeroPress, siphon, or batch brew, however.
Flavour profile: Juicy & sweet, Cranberry, Clementine
During the roast, a longer ramp time gives these big, dense beans ample time to soak in the heat. A single-variety bourbon lot, making for a more even, consistent roast. An extended development time with moderate heat application aids in keeping as many of the intricate flavours of the coffee intact, unlocking vibrant, syrupy espresso and juicy filter brews with exceptionally bright clarity.
In recent years, Peruvian coffee has emerged as an unexpected contender in the specialty coffee sector, achieving unprecedented levels in both quality and production. Processed with outstanding effort and great care, the same holds true for this 100% organic microlot.
Merci Fernandez, a young producer whose journey into the world of coffee began with her family's farming legacy. Inspired by their knowledge and the love with which they work, she considers coffee to be her greatest inheritance. Her parents used coffee to create a comfortable life and support their children's schooling. She took her education further, earning a degree as an "Agricultural and Livestock Producer" while still working and contributing to her family's farm.
As the proud owner of both La Pomarosa as well as El Fadenor farms in Colasay, she collaborates with Origin Coffee Lab to explore her passion for specialty coffee. With free organic certification, technical guidance, and financial support for plantation renovations, Merci embraces change and technological advancements to enhance the quality of her farms.
- Producer: Merci Fernandez
- Region: Colasay
- Country: Peru
- Variety: Bourbon
- Altitude: 1700m - 2000m
- Processing: Washed
- Harvest: 2023