This Geisha from Peru, roasted by Prodigal Coffee, is all about freshness and lightness. Thanks to the anaerobic washed method, the cup is clean and bright, with dominant notes of peach and grapefruit accompanied by a delicate floral hint of jasmine. The flavor gradually develops into layers reminiscent of mandarin, raspberry, and dried fruit, adding an interesting complexity to the profile without losing its elegance. The result is a lively, juicy coffee with a smooth texture and a long, fresh finish.
This is La Lima, a coffee that placed an impressive 21st in the 2025 Cup of Excellence Peru competition. COE coffees are exceptional, and this is Prodigal Coffee's last offering of the 2025 competition season. Earning a spot in the top 30 after rigorous evaluation by domestic and international judges is a tremendous achievement. The high prices obtained in the auction process provide farmers with the resources they need to invest in their operations and quality of life. On this farm, Jorge, his wife Teresa, and one other family member do all the harvesting themselves. Jorge grows cherries of Panamanian origin, which he managed to obtain at an international trade fair. His modest, award-winning farm is surrounded by fruit and shade trees and covers an area of just one hectare.
First, the whole coffee cherries were fermented for seventy-two hours, then they were hulled in a hulling machine, which removed the skin and pulp. The green beans with pulp residue then underwent further fermentation for ninety-six hours to facilitate complete separation of the remaining pulp. After fermentation, the beans were washed with water to remove residual sugars and then slowly dried for twenty-two to twenty-five days, mainly in the sun on concrete surfaces or raised beds, or using mechanical dryers in case of unsuitable weather conditions. The resulting coffee is characterized by a clean flavor profile, higher acidity, and distinctive fruity notes.