Peru — Roberto Carlos Palomino Flores Geisha (COE #20)

Tastes Like — 🍑 Apricot • 🍊 Orange • 🌼 Vanilla

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DETAILS

• Producer: Roberto Carlos Palomino Flores
• Farm: La Rinconada
• Region: Cusco, Peru
• Varietal: Geisha
• Process: Anaerobic Washed
• Cup of Excellence: #20 (2025)
• Size: 150g

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INTRO — A New Producer's Championship Debut

Roberto Carlos Palomino Flores began growing coffee just in 2018, inspired by his parents' legacy in Peruvian coffee. In less than a decade, he's achieved what many producers spend a lifetime pursuing: a spot in the top ranks of Peru's Cup of Excellence competition. His #20 placement in the 2025 competition is a testament to his dedication, attention to detail, and bold decision to plant his entire farm exclusively with Geisha.

La Rinconada represents the intersection of exceptional genetics and innovative processing. Roberto's anaerobic washed protocol brings out the best of his high-altitude Geisha whilst adding layers of complexity that distinguish this lot from traditional washed coffees. This is championship-level coffee from a producer to watch.

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THE PRODUCER — Roberto Carlos Palomino Flores & La Rinconada

Coffee runs in Roberto's family, but his journey as a producer began relatively recently. Inspired by his parents' work in coffee, he established La Rinconada in 2018 with a clear vision: to cultivate exclusively Geisha, focusing entirely on quality over quantity. This single-minded approach was ambitious—Geisha is notoriously challenging to grow, requiring specific conditions and careful management.

Two years after planting, Roberto's Geisha trees began producing. Rather than rushing to market, he dedicated himself to refining his processing techniques, experimenting with fermentation protocols to discover what would best showcase his farm's potential. The 2025 Cup of Excellence competition provided the platform to demonstrate his progress, and his #20 placement confirmed that his patience and experimentation had paid off.

Roberto now considers coffee an integral part of his life. His success serves as inspiration to other new producers in Cusco, proving that with dedication and willingness to learn, exceptional results can come quickly. La Rinconada may be a young farm, but it's already producing world-class coffee.

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THE PROCESS — Controlled Anaerobic Fermentation with Extended Drying

Roberto's processing method combines careful fermentation timing with patient drying to develop complexity whilst maintaining the clean, transparent character that makes washed coffees so appealing. The protocol is methodical and precise:

• 🍒 Selective Harvesting — Only the ripest cherries are picked from Roberto's Geisha trees
• ⏱️ 24-Hour Cherry Rest — Whole cherries rest for 24 hours after harvest
• ⚙️ Depulping — Cherries are carefully pulped to expose parchment
• 📦 48-Hour Anaerobic Fermentation — Parchment is stored in sealed GrainPro bags for 48 hours of anaerobic fermentation
• 💧 Thorough Washing — Coffee is washed meticulously to remove all fermentation residue
• ☀️ Extended Drying — Slow drying for 14–16 days allows proper moisture removal and flavour development

The 48-hour anaerobic fermentation in GrainPro bags creates an oxygen-free environment that encourages specific fermentation pathways, developing fruit complexity and body without the funky notes that can accompany over-fermented coffee. The extended drying period—14 to 16 days—ensures the coffee stabilises properly, contributing to its exceptional cup quality and shelf life.

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THE CUP — Stone Fruit Sweetness with Vanilla Elegance

This is Geisha showcasing its versatility—the anaerobic fermentation adds depth and complexity whilst the variety's characteristic elegance shines through. The cup offers layers of stone fruit sweetness complemented by bright citrus and delicate floral notes that evolve beautifully as the coffee cools.

Flavour Notes

• 🍑 Apricot — ripe, juicy stone fruit sweetness that dominates the mid-palate
• 🍊 Orange — bright citrus adding vibrancy and lift
• 🌼 Florals — delicate, perfumed floral notes with creamy vanilla undertones

The body is round and creamy, coating the palate with a luxurious texture. The finish is long and refined, with the vanilla florals lingering beautifully. This is championship coffee that balances innovation with elegance—a stunning debut from a producer who's just getting started.

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What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!