{"product_id":"prodigal-cup-of-excellence-2025-peru-21-la-lima","title":"Prodigal - Cup of Excellence 2025 - Peru #21 La Lima","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePeru — Roberto Carlos Palomino Flores Geisha (COE #20)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍑 Apricot • 🍊 Orange • 🌼 Vanilla\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Roberto Carlos Palomino Flores\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Rinconada\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cusco, Peru\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCup of Excellence:\u003c\/strong\u003e #20 (2025)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — A New Producer's Championship Debut\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRoberto 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLa 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.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Roberto Carlos Palomino Flores \u0026amp; La Rinconada\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCoffee 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTwo 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRoberto 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.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Controlled Anaerobic Fermentation with Extended Drying\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRoberto'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:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only the ripest cherries are picked from Roberto's Geisha trees\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⏱️ \u003cstrong\u003e24-Hour Cherry Rest\u003c\/strong\u003e — Whole cherries rest for 24 hours after harvest\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are carefully pulped to expose parchment\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📦 \u003cstrong\u003e48-Hour Anaerobic Fermentation\u003c\/strong\u003e — Parchment is stored in sealed GrainPro bags for 48 hours of anaerobic fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eThorough Washing\u003c\/strong\u003e — Coffee is washed meticulously to remove all fermentation residue\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eExtended Drying\u003c\/strong\u003e — Slow drying for 14–16 days allows proper moisture removal and flavour development\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 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.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Stone Fruit Sweetness with Vanilla Elegance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e — ripe, juicy stone fruit sweetness that dominates the mid-palate\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊\u003cstrong\u003e Orange\u003c\/strong\u003e — bright citrus adding vibrancy and lift\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌼\u003cstrong\u003e Florals\u003c\/strong\u003e — delicate, perfumed floral notes with creamy vanilla undertones\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 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.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch2 data-start=\"166\" data-end=\"181\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically 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. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter","offer_id":57327428632950,"sku":"PRODIGAL-LALIMA","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG-0065.webp?v=1771470107","url":"https:\/\/sigmacoffee.co.uk\/de\/products\/prodigal-cup-of-excellence-2025-peru-21-la-lima","provider":"Sigma Coffee UK","version":"1.0","type":"link"}