This coffee is produced by Abelardo Alvear at Finca Las Palmas in the Huila region of Colombia. The coffee is a Bourbon Aji variety processed using an anaerobic washed method, involving a 40-hour anaerobic fermentation of cherries, followed by depulping and an additional 80-hour anaerobic fermentation, then patio drying for three weeks. This espresso roast offers a vibrant flavor profile characterized by ripe purple fruit notes, including winey berries and jammy intensity, supported by focused acidity.
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.
