This coffee is grown by Jorge Rojas and Stiven Vargas at the El Proceso farm in the Tolima region of Colombia. It is a Chiroso variety coffee processed using a washed method at the La Roca processing plant. After pulping and overnight fermentation, the beans are dried for 15 days in drying rooms known as Marquesinas. The flavor profile is juicy and tart, featuring notes of plump apricot, berries, and a subtle florality.
Prodigal Coffee marks the highly anticipated return of industry legend Scott Rao to the roasting game, setting up shop in Boulder, Colorado, to practice what he’s preached in his famous books. After years of consulting, the whole mission is to produce technically flawless roasts that lean unapologetically into lighter, modern profiles, aiming for high-acid, juicy cups. The sourcing is selective, focused only clean, high-scoring greens that can stand up to their data-driven quality control standards.
