Details:

• Origin: Peru — Cajamarca

• Producer: Candelaria Sarango Santos (Tres de Mayo farm)

• Varietals: Typica & Caturra

• Process: Washed

• Elevation: ~1,600 – 1,800 m

• Roast: Light (Filter)

• Bag Size: 250 g

• Tasting Notes: Green apple 🍏 • Cherry 🍒 • Zippy acidity ⚡️

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Intro:

Prodigal is excited to present Tres de Mayo, a crisp and vibrant washed Peruvian coffee sourced from Cajamarca and skillfully handled by Candelaria Sarango Santos. This lot highlights the delicate interplay of bright fruit and clean structure that makes washed coffees from this region so compelling — with a flavour profile that’s both playful and refined.

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The Producer:

This coffee comes from Candelaria Sarango Santos and her family’s Tres de Mayo farm in Cajamarca — a region known for its high elevations and strong coffee culture. Candelaria learned the craft from her parents and continues a tradition of careful cultivation and harvest selection that prioritises ripeness and consistency. Prodigal is thrilled with the quality this farm has delivered and looks forward to working with their coffees again.

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The Process:

Tres de Mayo is prepared using a classic washed method designed to bring clarity and balance. After selective hand‑harvesting, ripe cherries are immediately depulped and briefly fermented in open containers to develop inherent sugars and brightness. The coffee is then fully washed to remove mucilage and dried on raised African beds for 15–20 days, ensuring even drying and clean, transparent flavour expression.

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The Cup:

In the cup, this coffee is bright, juicy, and clean. Fresh green apple 🍏 leads with a crisp acidity, followed by a lively cherry 🍒 sweetness that carries through the mid‑palate. A zippy ⚡️ brightness makes for a refreshing and engaging profile — perfect for filter brewing and those who love coffees with clarity and lift.

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Overall:

Prodigal’s Tres de Mayo (Peru, Washed) is a clean and vibrant single‑origin that showcases the potential of Typica and Caturra grown in Cajamarca. With its fresh fruit energy, zippy acidity, and inherent sweetness, it’s a delightful filter coffee — expressive yet balanced, and a great example of Peruvian washed character done well.

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!