This coffee is from Finca Las Palmas in Huila, Colombia, operated by Abelardo Alvear on a two-hectare farm. The variety is Bourbon Aji. The processing method involves anaerobic fermentation of ripe cherries for approximately 40 hours, followed by depulping and a second anaerobic fermentation for 80 hours. After washing, the coffee is patio dried for three weeks. The coffee features big, ripe, purple fruit flavors with winey berries, jammy intensity, and laser-focused acidity. Some cups taste more like a washed coffee while others taste like a clean natural, all with explosive fruitiness.
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.
