David Armijos

David Armijos grows this caturra on his 3-hectare farm in La Libertad, Peru, at 1800–1900 meters elevation. The coffee is washed with fresh water, briefly fermented overnight, then dried first on beds for skin-drying before finishing 7–10 days on patios. Expect geisha-like florals paired with apricot and vanilla candy notes—a distinctive floral-fruit profile that sets it apart. This is Prodigal's first offering from Armijos, picked entirely by family and seasonal workers with evident care in processing.