Just curious what other peoples' experience has been with these peppers. My understanding from my old housemate who studied in Peru for a while and poking around the forums is that Aji Amarillo isn't necessarily a single variety and includes multiple strains of yellow-orange baccatums, some a bit thicker walled and fatter, some thin-walled and more elongate, etc., all basically the same flavor profile though.
I ask because I grew some about three years back and had no problems getting ripe peppers off them in their first year. The plants themselves stayed pretty small (<4 ft) but tasted like the Aji Amarillo I'm familiar with. This year I have two overwintered plants that come from a different seed source (might have been Judy, can't remember), but I can't for the life of me get ripe peppers off them. Both this year and last year they grew to about 5 feet before they started flowering, didn't start setting peppers until around now and the peppers were still under-ripe by the time cold weather forced me to bring them indoors (they never did ripen).
I doubt I'm doing anything wrong as my other peppers are just fine, I think I just happened to get a very slow maturing strain. Here's an imgur album with a few pictures (a little outdated, the plants are probably 6.5 feet tall now, might reach 7 by the end of the growing season). I'll probably overwinter them again but I'm losing hope for them.
Edited by synclinorium, 12 September 2015 - 10:24 AM.