This Ecuador coffee from Chimborazo region features the Sidra variety. Produced by Enrique Merino at the Cup of Excellence winning farm Lugmapata, the cherries were selectively hand-harvested and manually sorted before processing. After depulping, the coffee underwent submerged cold fermentation at 19-20°C for 72 hours, then dried under a marquesina. The coffee exhibits soft pear, tart cherry, and cola flavors, with additional notes of caramel, orange, apricot, and green grape with notable depth and complexity.
Origin
Chimborazo (Ecuador)
Flavor Notes
Pear, Cherry, Chocolate, Caramelized, Orange, Green Grape, Apricot
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.
