This is one floral and clean caturra! We taste a round presentation of tropical acidity, sweet vanilla, and a very candy like finish. When the cup is cooled, there's good definition of acidity in the form of apricots and we find good balance between the sweetness and florals. The presentation is also very clean and you get boosted florals when the coffee is near room temp making this expression of caturra super tasty!

 

 

 

For best results, we suggest you rest this coffee for at least 4+ weeks before brewing!

 

From Prodigal:

 

Producer David Armijos picks all the coffee with his family and hired seasonal help at their 3-hectare farm. They grow caturra, castillo, catuai, and geisha on their farm perched at 1800-1900 meters. After picking, they washed 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.