The Peru Cup of Excellence Box Set containing two standout lots, COE#20 and #21.

Peru — Roberto Carlos Palomino Flores Geisha (COE #20)

Tastes Like — 🍑 Apricot • 🍊 Orange • 🌼 Vanilla

DETAILS

Producer: Roberto Carlos Palomino Flores
Farm: La Rinconada
Region: Cusco, Peru
Varietal: Geisha
Process: Anaerobic Washed
Cup of Excellence: #20 (2025)
Size: 150g

INTRO — A New Producer's Championship Debut

Roberto 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.

La 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.

THE PRODUCER — Roberto Carlos Palomino Flores & La Rinconada

Coffee 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.

Two 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.

Roberto 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.

THE PROCESS — Controlled Anaerobic Fermentation with Extended Drying

Roberto'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:

🍒 Selective Harvesting — Only the ripest cherries are picked from Roberto's Geisha trees
⏱️ 24-Hour Cherry Rest — Whole cherries rest for 24 hours after harvest
⚙️ Depulping — Cherries are carefully pulped to expose parchment
📦 48-Hour Anaerobic Fermentation — Parchment is stored in sealed GrainPro bags for 48 hours of anaerobic fermentation
💧 Thorough Washing — Coffee is washed meticulously to remove all fermentation residue
☀️ Extended Drying — Slow drying for 14–16 days allows proper moisture removal and flavour development

The 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.

THE CUP — Stone Fruit Sweetness with Vanilla Elegance

This 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.

Flavour Notes

🍑 Apricot — ripe, juicy stone fruit sweetness that dominates the mid-palate
🍊 Orange — bright citrus adding vibrancy and lift
🌼 Florals — delicate, perfumed floral notes with creamy vanilla undertones

The 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.

Peru — Jorge Zamora Tamay Geisha (COE #21)

Tastes Like — 🍑 Peach • 🍊 Grapefruit • 🌸 Jasmine

DETAILS

Producer: Jorge Zamora Tamay (with Teresa)
Farm: La Lima
Region: Cajamarca, Peru
Varietal: Geisha
Process: Anaerobic Washed (Double Fermentation)
Cup of Excellence: #21 (2025)
Size: 150g

INTRO — Family Farming at Championship Level

La Lima is coffee farming at its most intimate scale. Jorge Zamora Tamay, his wife Teresa, and one other family member perform the entirety of the harvest themselves on their humble one-hectare farm. What they lack in size, they more than compensate for with meticulous attention to detail and a double-fermentation protocol that produces extraordinary results.

Jorge's Geisha plants came from Panamanian provenance, acquired at an international fair. Surrounded by fruit and shade trees, these plants thrive in Cajamarca's ideal climate, producing cherries that Jorge processes with championship-level precision. His #21 placement in the 2025 Cup of Excellence proves that world-class coffee doesn't require vast acreage—just dedication, skill, and exceptional care.

THE PRODUCER — Jorge Zamora Tamay & La Lima

La Lima spans just one hectare, making it one of the smallest farms to place in the 2025 Cup of Excellence competition. Jorge and Teresa manage every aspect of production themselves, from pruning and fertilising to the crucial harvest period when they personally select each ripe cherry. This hands-on approach allows for quality control that would be impossible on larger estates.

The farm is a model of diversified agriculture. Fruit trees and shade trees surround the Geisha plants, creating a complex ecosystem that benefits the coffee whilst providing additional income for the family. This integration of coffee with other crops is traditional in Peru, but Jorge has elevated it to an art form, carefully managing the shade canopy to provide optimal conditions for his Geisha.

Jorge's Geisha plants trace their genetics to Panama—the birthplace of the variety's fame in specialty coffee. Acquiring these plants at an international fair was a gamble, but one that's paid off spectacularly. The Cajamarca climate suits Geisha exceptionally well, and Jorge's processing expertise ensures that the variety's potential is fully realised in the cup.

THE PROCESS — Double Fermentation for Layered Complexity

Jorge's processing method is among the most elaborate seen in the 2025 Cup of Excellence competition. The double fermentation creates extraordinary complexity whilst the extended drying period ensures stability and clarity. Every step is carefully timed and monitored:

🍒 Selective Family Harvest — Jorge, Teresa, and one family member handpick only the ripest cherries
🔬 72-Hour Cherry Fermentation — Whole cherries undergo initial fermentation for three days
⚙️ Depulping — Cherries are carefully pulped after the first fermentation
🦠 96-Hour Parchment Fermentation — Mucilage-covered parchment undergoes a second, even longer fermentation for four days
💧 Thorough Washing — Multiple washing stages remove all fermentation residue
☀️ Extended Slow Drying — Coffee dries slowly over 22–25 days, allowing proper stabilisation

The double fermentation is what makes this coffee special. The 72-hour cherry fermentation develops fruit-forward characteristics, whilst the 96-hour parchment fermentation adds depth and complexity. The total fermentation time—168 hours or seven days—is extraordinarily long, yet Jorge's careful monitoring prevents any off-flavours from developing. The extended 22-to-25-day drying period is equally crucial, ensuring the coffee stabilises properly and the complex flavours integrate harmoniously.

THE CUP — Peach Sweetness with Grapefruit Brightness

This is double fermentation executed with precision—complex and layered, yet remarkably clean and transparent. The cup showcases both stone fruit sweetness and citrus brightness, with jasmine aromatics providing an elegant floral counterpoint. It's a coffee that rewards patient exploration, revealing new dimensions with each temperature change.

Flavour Notes

🍑 Peach — silky, elegant stone fruit sweetness that anchors the cup
🍊 Grapefruit — bright, zesty citrus providing vibrant acidity
🌸 Jasmine — perfumed floral aromatics that lift the entire experience

The cup progresses beautifully from bright and aromatic to deep and complex. Those jasmine florals are present from the first sip, immediately signalling that this is exceptional coffee. The peach and grapefruit interplay creates a perfect balance of sweet and tart, whilst the raspberry and fruit leather notes add depth and intrigue. This is championship coffee from a tiny farm that proves size doesn't determine quality—only care, skill, and dedication do.

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!