This coffee is an Ethiopian Landrace variety grown at the El Turpial farm in Cumbitara, Nariño, Colombia, at an altitude between 2000 and 2780 meters. It is processed using an extended washed method, involving 48 hours of fermentation in whole cherry followed by 32 hours in mucilage before drying on raised beds. This process, combined with the high-altitude microclimate, results in a complex and expressive cup with a flavor profile featuring notes of citrus, stone fruit, and Earl Grey tea.
Prolog Coffee is a roastery and coffee bar located in Copenhagen's Meatpacking District, founded by former cycling professionals. They are driven by an obsessive passion for creating exceptional coffee experiences, from sourcing unique beans to perfecting their roasting profiles and serving each cup with meticulous care.
