This Ecuadorian coffee comes from Lugmapata farm in Chimborazo, Ecuador, a Cup of Excellence winning producer. The coffee is made from Sidra variety cherries that were selectively hand harvested and manually sorted. Processing involved depulping followed by 72 hours of submerged, cold anaerobic fermentation at 19-20°C to enhance flavor complexity, then dried covered by a marquesina. The coffee displays flavors of cherry, caramel, orange, apricot, green grape with notable depth and complexity.
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.
