Peru — David Armijos Caturra (Washed)

Tastes Like — 🍑 Apricot • 🍦 Vanilla • 🍬 Candy

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DETAILS

• Producer: David Armijos
• Farm: Family Farm (3 Hectares)
• Region: La Libertad, Peru
• Varietal: Caturra
• Process: Washed
• Altitude: 1800–1900 MASL
• Size: 250g

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INTRO

We are overjoyed with our first coffee from David Armijos. This Peruvian caturra has geisha-like florals, along with a lovely apricot-vanilla candy flavour. A delightful coffee from a family farm perched high in the mountains of La Libertad.

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THE PRODUCER

David Armijos picks all the coffee with his family and hired seasonal help at their 3-hectare farm. They grow caturra, castillo, catuai, and geisha on their farm perched at 1800–1900 metres. The farm's exceptional elevation creates ideal conditions for producing coffee with geisha-like florals and exceptional clarity.

David and his family demonstrate dedication to quality through careful cherry selection and meticulous processing, ensuring each lot showcases the best characteristics of their high-altitude terroir.

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THE PROCESS

The Washed process at David Armijos's farm involves:

• 🍒 Hand-Picking — Family and seasonal workers pick at peak ripeness
• 🚿 Fresh Water Washing — Initial washing of cherries
• 🔧 De-Pulping — Mechanical removal of skin and mucilage
• 🌙 Brief Fermentation — Overnight fermentation
• 💧 Rinsing — Thorough rinsing in clean water
• ☀️ Skin Drying — Initial drying on raised beds
• 🏠 Patio Drying — Final drying on patios for 7–10 days

This meticulous processing creates geisha-like florals and exceptional clarity.

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THE CUP

Geisha-like florals with lovely apricot-vanilla candy flavour from a family farm in La Libertad. Exceptional clarity and brightness from caturra grown at 1800–1900 metres. A delightful first offering from David Armijos showcasing the exceptional potential of high-altitude Peruvian coffee.

Flavour Notes

• 🍑 Apricot
• 🍦 Vanilla
• 🍬 Candy

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!