Peru David Armijos

Origin

• 🇵🇪 Peru

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

apricot • vanilla • candy Ship within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Prodigal's coffee beans are at their peak 2 to 3 weeks after roasting We are overjoyed with our first coffee from David Armijos. This Peruvian caturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. has geishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction.-like florals, along with a lovely apricot-vanilla candy flavor. We served this up to our Monthly Subscribers first, and now it's available to everyone. Home roasters can grab green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. here! Producer David Armijos picks all the coffee with his family and hired seasonal help at their 3-hectare farm. They grow caturra, castilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well., catuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., and geisha on their farm perched at 1800-1900 meters. After picking, they washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. the cherries in fresh water before depulping and a brief overnight fermentation. Then they rinsed the coffee and dried it on beds for "skin drying". Afterward, the coffee dried fully on patios for 7-10 days. Process: Washed Region: La Libertad, Peru VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Caturra Brewing Recipe : Filter Brewing ratio 1 : 17 Ground coffee 16g Total water 250ml Water temperature 93ºc Brew time 3 minutes