This natural-processed coffee is produced by Pedro Kingman at Finca Naranjo Dulce in Loja, Ecuador. The coffee is the Yellow Bourbon variety and underwent a four-day fermentation with wine yeast before being dried in a greenhouse for one month. It features a clean, lively acidity with flavor notes of cherry, pineapple, and cooked apple.
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.
