David Armijos — Washed Caturra

La Libertad, Peru

Some coffees wake you up.
Others open a quiet door somewhere inside your mind.

This one begins softly — like morning light slipping through a half-open window. The aroma rises first: delicate florals drifting upward, almost Geisha-like in their elegance. Then the cup settles into something sweeter and more nostalgic — apricot, vanilla candy, and gentle stone-fruit acidity that lingers like the last note of a song you don’t want to end.

David Armijos grows coffee with his family on a small 3-hectare farm high in the mountains of La Libertad, where cool air and slow ripening shape the sweetness inside the cherries. At 1,800–1,900 meters above sea level, the coffee matures gradually, building clarity and aromatic complexity.

After harvest, the cherries are washed in fresh water, depulped, and lightly fermented overnight before being rinsed clean. The beans begin drying on raised beds for “skin drying,” then finish slowly on patios for 7–10 days, preserving the coffee’s bright transparency and candy-like finish.

In the cup, it feels precise but playful — the kind of washed coffee that reminds you how beautiful simplicity can be.

Apricot brightness.
Vanilla sweetness.
A floral whisper that floats above everything.

Drink it slowly.