{"title":"Prodigal Coffee","description":"\u003cp\u003e\u003cspan\u003eProdigal Coffee, founded by Scott Rao and Mark Benedetto, was born from a chance meeting at the SCA Expo in 2017.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eMark hired Scott as a consultant for his San Francisco roasting business and they quickly became friends, sharing their passion for coffee.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eIn 2021, they decided to embark on a new venture together, launching Prodigal Coffee in Boulder, Colorado.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eTheir goal is to offer beautiful clean light roasts with impeccable consistency. While many roasters provide light roasts using high-quality green beans, Prodigal distinguishes itself with its strict quality control process.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThey select green beans through blind cupping, only purchasing lots scoring above 87.5 points.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eEach roast batch undergoes rigorous weight loss and colour checks and passes through an optical sorter to remove immature beans.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eBlind tasting of every batch ensures high standards.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eProdigal also pays one of the highest average green prices globally, valuing their suppliers’ work.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eTheir meticulous QC protocols guarantee excellent value for their customers.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"prodigal-milk-blend-espresso","title":"Prodigal - Milk Blend Espresso","description":"\u003ch4\u003eMilk Blend Espresso\u003cstrong data-end=\"1417\" data-start=\"1406\"\u003e\u003c\/strong\u003e\n\u003c\/h4\u003e\n\u003cp data-end=\"183\" data-start=\"123\"\u003e\u003cstrong data-end=\"183\" data-start=\"123\"\u003e\u003cbr\u003eTastes Like — Chocolate 🍫 • Ripe Fruit 🍒 • Smooth \u0026amp; Balanced\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"889\" data-start=\"847\"\u003e\u003cstrong data-end=\"889\" data-start=\"851\"\u003eABOUT MILK BLEND ESPRESSO\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"367\" data-end=\"751\"\u003eOur signature \u003cstrong data-start=\"381\" data-end=\"404\"\u003eMilk Blend Espresso\u003c\/strong\u003e is crafted to shine in milk-based drinks. It features a \u003cstrong data-start=\"461\" data-end=\"493\"\u003eclean, soft Brazilian coffee\u003c\/strong\u003e as the base, balanced with a \u003cstrong data-start=\"523\" data-end=\"552\"\u003esparkly Ethiopian natural\u003c\/strong\u003e that brings notes of ripe fruit to complement the mild, chocolatey body of the Brazil. The result is a \u003cstrong data-start=\"656\" data-end=\"685\"\u003esmooth, balanced espresso\u003c\/strong\u003e that works beautifully in lattes, cappuccinos, and flat whites.\u003c\/p\u003e\n\u003cp data-start=\"753\" data-end=\"870\"\u003e\u003cstrong data-start=\"753\" data-end=\"765\"\u003eProcess:\u003c\/strong\u003e Carefully roasted to highlight sweetness and milk-friendliness, with low acidity and chocolatey depth.\u003c\/p\u003e\n\u003cp data-end=\"224\" data-start=\"173\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"May 11th","offer_id":56800861815158,"sku":"PRODIGAL-MILKBLEND-ESP-MAY11","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEB_Milk_Blend_2b772e92-26c1-4739-8eb2-3fca57c12961.jpg?v=1764945939"},{"product_id":"prodigal-finca-meridiano-anaerobic-washed-typica-mejorado-ecuador","title":"Prodigal - Finca Meridiano Anaerobic Washed Typica Mejorado | Ecuador","description":"\u003ch4\u003eFinca Meridiano - Ecuador, Anaerobic Washed Typica Mejorado\u003c\/h4\u003e\n\u003ch3 data-start=\"1402\" data-end=\"1417\"\u003e\u003cstrong data-start=\"1406\" data-end=\"1417\"\u003e\u003cbr\u003eDETAILS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1419\" data-end=\"1639\"\u003e\u003cstrong data-start=\"1419\" data-end=\"1428\"\u003eFarm:\u003c\/strong\u003e Finca Meridiano\u003cbr data-start=\"1444\" data-end=\"1447\"\u003e\u003cstrong data-start=\"1447\" data-end=\"1458\"\u003eRegion:\u003c\/strong\u003e Quito, Ecuador\u003cbr data-start=\"1490\" data-end=\"1493\"\u003e\u003cstrong data-start=\"1493\" data-end=\"1505\"\u003eVariety:\u003c\/strong\u003e Typica Mejorado\u003cbr data-start=\"1518\" data-end=\"1521\"\u003e\u003cstrong data-start=\"1521\" data-end=\"1533\"\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003cbr data-start=\"1592\" data-end=\"1595\"\u003e\u003cstrong data-start=\"1595\" data-end=\"1608\"\u003eProducer:\u003c\/strong\u003e Gold Mountain Coffee Growers\u003c\/p\u003e\n\u003cp data-start=\"123\" data-end=\"183\"\u003e\u003cstrong data-start=\"123\" data-end=\"183\"\u003e\u003cbr\u003eTastes Like — Mango 🥭 • Grapefruit 🍊 • Nutmeg 🌰\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"185\" data-end=\"624\"\u003eThis vibrant and expressive coffee comes from \u003cstrong data-start=\"231\" data-end=\"250\"\u003eFinca Idealista\u003c\/strong\u003e through the innovative team at \u003cstrong data-start=\"282\" data-end=\"314\"\u003eGold Mountain Coffee Growers\u003c\/strong\u003e in Nicaragua. Produced from \u003cstrong data-start=\"343\" data-end=\"359\"\u003eRed Pacamara\u003c\/strong\u003e, this lot underwent an extended \u003cstrong data-start=\"392\" data-end=\"424\"\u003e272-hour carbonic maceration\u003c\/strong\u003e, the result of years of experimentation and refinement. Finca Idealista has spent countless seasons perfecting their carbonic maceration nanolots—this release represents the culmination of that work.\u003c\/p\u003e\n\u003cp data-start=\"626\" data-end=\"840\"\u003eIn the cup, expect \u003cstrong data-start=\"645\" data-end=\"667\"\u003ebright red currant\u003c\/strong\u003e, \u003cstrong data-start=\"669\" data-end=\"690\"\u003ecreamy Brazil nut\u003c\/strong\u003e, and \u003cstrong data-start=\"696\" data-end=\"715\"\u003etropical papaya\u003c\/strong\u003e, supported by a silky, almost dessert-like mouthfeel. It’s a layered, luscious Pacamara showing both intensity and softness.\u003c\/p\u003e\n\u003ch3 data-start=\"847\" data-end=\"889\"\u003e\u003cstrong data-start=\"851\" data-end=\"889\"\u003eABOUT FINCA MERIDIANO\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"670\" data-start=\"396\"\u003eThis tropical, layered coffee comes from \u003cstrong data-end=\"456\" data-start=\"437\"\u003eFinca Meridiano\u003c\/strong\u003e, a family-run farm at the base of the Western Andes. Owner \u003cstrong data-end=\"532\" data-start=\"516\"\u003eMario Hervas\u003c\/strong\u003e has been producing specialty coffee for over 15 years, consistently earning recognition in competitions like the \u003cstrong data-end=\"667\" data-start=\"646\"\u003eCup of Excellence\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"966\" data-start=\"672\"\u003eAfter hand-picking, the cherries were \u003cstrong data-end=\"732\" data-start=\"710\"\u003erinsed and floated\u003c\/strong\u003e to remove defects, then \u003cstrong data-end=\"793\" data-start=\"757\"\u003efermented in cherry for 24 hours\u003c\/strong\u003e, followed by \u003cstrong data-end=\"858\" data-start=\"807\"\u003epulping and anaerobic fermentation for 48 hours\u003c\/strong\u003e. The coffee was then \u003cstrong data-end=\"932\" data-start=\"880\"\u003efully washed, drained, and dried in a greenhouse\u003c\/strong\u003e to preserve its nuanced flavor.\u003c\/p\u003e\n\u003cp data-end=\"1163\" data-start=\"968\"\u003eIn the cup, expect bright \u003cstrong data-end=\"1018\" data-start=\"994\"\u003emango and grapefruit\u003c\/strong\u003e notes, rounded out by a \u003cstrong data-end=\"1072\" data-start=\"1043\"\u003ecomplex nutmeg-like spice\u003c\/strong\u003e. It’s a coffee that highlights the Typica Mejorado variety with both vibrancy and depth.\u003c\/p\u003e\n\u003cp data-start=\"173\" data-end=\"224\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Default Title","offer_id":56801034305910,"sku":"PRODIGAL-MEDRIANO-AW-TYPICA","price":21.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEB_Meridiano_cde6cd03-50a2-4cac-a937-9bc4348c9b67.webp?v=1765411301"},{"product_id":"prodigal-o-night-divine-holiday-blend-ecuador-colombia","title":"Prodigal - O Night Divine – Holiday Blend | Ecuador \u0026 Colombia","description":"\u003ch1 data-start=\"119\" data-end=\"160\"\u003e\u003cstrong data-start=\"121\" data-end=\"160\"\u003eEcuador x Colombia — Seasonal Blend\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp data-start=\"162\" data-end=\"244\"\u003e\u003cstrong data-start=\"162\" data-end=\"244\"\u003eTastes Like — 🍎 Red Apple • 🍒 Cranberry • 🍯 Brown Sugar • 🥧 Warm Apple Pie\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"251\" data-end=\"303\"\u003e\u003cstrong data-start=\"254\" data-end=\"301\"\u003eINTRO — Cozy, Fresh, and Perfectly Seasonal\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"304\" data-end=\"572\"\u003eThis limited seasonal blend brings together \u003cstrong data-start=\"348\" data-end=\"426\"\u003eultra-fresh coffees from two of Prodigal's favourite origins: Ecuador and Colombia\u003c\/strong\u003e. Roasted \u003cstrong data-start=\"436\" data-end=\"452\"\u003emedium-light\u003c\/strong\u003e (a touch darker than our typical Prodigal profile), it’s designed to be comforting, flavoruful, and endlessly drinkable.\u003c\/p\u003e\n\u003cp data-start=\"574\" data-end=\"908\"\u003eIn the cup, it reminds us of \u003cstrong data-start=\"603\" data-end=\"621\"\u003ewarm apple pie\u003c\/strong\u003e—sweet, tart, spiced, and cozy. Red apple, cranberry brightness, and brown sugar sweetness shine through, creating a cup that is \u003cstrong data-start=\"750\" data-end=\"772\"\u003eperky yet balanced\u003c\/strong\u003e, fruity yet familiar, and absolutely chuggable. We loved building this blend, and we hope it brings warmth to your mug all season long.\u003c\/p\u003e\n\u003ch2 data-start=\"915\" data-end=\"959\"\u003e\u003cstrong data-start=\"918\" data-end=\"957\"\u003eTHE COMPONENTS — Ecuador + Colombia\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"960\" data-end=\"1017\"\u003eThis blend merges two expressive, high-elevation coffees:\u003c\/p\u003e\n\u003cul data-start=\"1019\" data-end=\"1248\"\u003e\n\u003cli data-start=\"1019\" data-end=\"1127\"\u003e\n\u003cp data-start=\"1021\" data-end=\"1127\"\u003e\u003cstrong data-start=\"1021\" data-end=\"1050\"\u003eEcuador — Typica Mejorado\u003c\/strong\u003e\u003cbr data-start=\"1050\" data-end=\"1053\"\u003eFloral, clean, and elegantly sweet with a naturally crisp fruit profile.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1129\" data-end=\"1248\"\u003e\n\u003cp data-start=\"1131\" data-end=\"1248\"\u003e\u003cstrong data-start=\"1131\" data-end=\"1173\"\u003eColombia — Caturra \u0026amp; Variedad Colombia\u003c\/strong\u003e\u003cbr data-start=\"1173\" data-end=\"1176\"\u003eRounder, deeper sweetness with classic structure, balance, and warmth.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1250\" data-end=\"1330\"\u003eTogether, they create a harmony of \u003cstrong data-start=\"1285\" data-end=\"1329\"\u003esparkling fruit and comforting sweetness\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2 data-start=\"1337\" data-end=\"1376\"\u003e\u003cstrong data-start=\"1340\" data-end=\"1374\"\u003eTHE PROCESS — Anaerobic Washed\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1377\" data-end=\"1645\"\u003eBoth components undergo \u003cstrong data-start=\"1401\" data-end=\"1434\"\u003eanaerobic-washed fermentation\u003c\/strong\u003e, which adds clarity, well-defined acidity, and a refined sweetness. The process enhances apple-like malic acidity while retaining a soft, rounded texture—perfect for a blend meant to be inviting and expressive.\u003c\/p\u003e\n\u003ch2 data-start=\"1652\" data-end=\"1690\"\u003e\u003cstrong data-start=\"1655\" data-end=\"1688\"\u003eTHE CUP — Cozy, Fruity, Sweet\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1691\" data-end=\"1739\"\u003eExpect a cup that is both lively and comforting:\u003c\/p\u003e\n\u003cul data-start=\"1741\" data-end=\"1942\"\u003e\n\u003cli data-start=\"1741\" data-end=\"1790\"\u003e\n\u003cp data-start=\"1743\" data-end=\"1790\"\u003e\u003cstrong data-start=\"1743\" data-end=\"1759\"\u003e🍎 Red Apple\u003c\/strong\u003e — crisp, clean malic acidity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1791\" data-end=\"1829\"\u003e\n\u003cp data-start=\"1793\" data-end=\"1829\"\u003e\u003cstrong data-start=\"1793\" data-end=\"1809\"\u003e🍒 Cranberry\u003c\/strong\u003e — tart and bright\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1830\" data-end=\"1869\"\u003e\n\u003cp data-start=\"1832\" data-end=\"1869\"\u003e\u003cstrong data-start=\"1832\" data-end=\"1850\"\u003e🍯 Brown Sugar\u003c\/strong\u003e — warm sweetness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1870\" data-end=\"1942\"\u003e\n\u003cp data-start=\"1872\" data-end=\"1942\"\u003e\u003cstrong data-start=\"1872\" data-end=\"1888\"\u003e🥧 Apple Pie\u003c\/strong\u003e — the overall impression: cozy, balanced, nostalgic\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1944\" data-end=\"2016\"\u003eA coffee that is \u003cstrong data-start=\"1961\" data-end=\"2015\"\u003eunique enough to savour, cozy enough to sip all day\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2 data-start=\"2023\" data-end=\"2039\"\u003e\u003cstrong data-start=\"2026\" data-end=\"2037\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2040\" data-end=\"2194\"\u003e\u003cstrong data-start=\"2040\" data-end=\"2052\"\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003cbr data-start=\"2069\" data-end=\"2072\"\u003e\u003cstrong data-start=\"2072\" data-end=\"2084\"\u003eRegions:\u003c\/strong\u003e Ecuador \u0026amp; Colombia\u003cbr data-start=\"2103\" data-end=\"2106\"\u003e\u003cstrong data-start=\"2106\" data-end=\"2120\"\u003eVarieties:\u003c\/strong\u003e Typica Mejorado, Caturra, Var. Colombia\u003cbr data-start=\"2160\" data-end=\"2163\"\u003e\u003cstrong data-start=\"2163\" data-end=\"2179\"\u003eRoast Level:\u003c\/strong\u003e Medium-Light\u003c\/p\u003e\n\u003cp data-end=\"224\" data-start=\"173\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Default Title","offer_id":56801088897398,"sku":"PRODIGAL-NIGHTDIVINE","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEB_O_Night_Divine_2025_729ba335-514a-4d2a-b7cf-a8dad4394d8d.webp?v=1765411098"},{"product_id":"prodigal-finca-la-pradera-washed-pink-bourbon-colombia","title":"Prodigal - Finca La Pradera - Washed Pink Bourbon | Colombia","description":"\u003ch4\u003e\u003cstrong data-end=\"203\" data-start=\"151\"\u003eFinca La Pradera, Washed Pink Bourbon – Colombia\u003c\/strong\u003e\u003c\/h4\u003e\n\u003ch3 data-start=\"1402\" data-end=\"1417\"\u003e\u003cstrong data-start=\"1406\" data-end=\"1417\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1419\" data-end=\"1639\"\u003e\u003cbr data-start=\"1444\" data-end=\"1447\"\u003e\u003cstrong data-start=\"1447\" data-end=\"1458\"\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003cbr data-start=\"1490\" data-end=\"1493\"\u003e\u003cstrong data-start=\"1493\" data-end=\"1505\"\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003cbr data-start=\"1518\" data-end=\"1521\"\u003e\u003cstrong data-start=\"1521\" data-end=\"1533\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"1592\" data-end=\"1595\"\u003e\u003cstrong data-start=\"1595\" data-end=\"1608\"\u003eProducer:\u003c\/strong\u003e Brothers \u003cstrong data-end=\"1062\" data-start=\"1046\"\u003eLuis Enrique\u003c\/strong\u003e (agronomy) \u0026amp; \u003cstrong data-end=\"1096\" data-start=\"1076\"\u003eRobinson Cuellar\u003c\/strong\u003e (post-harvest)\u003c\/p\u003e\n\u003cp data-start=\"123\" data-end=\"183\"\u003e\u003cstrong data-start=\"123\" data-end=\"183\"\u003eTastes Like — Blueberry 🫐 • Grape Jam 🍇 • Citrus 🍊\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"847\" data-end=\"889\"\u003e\u003cstrong data-start=\"851\" data-end=\"889\"\u003eAbout Finca La Pradera Pink Bourbon\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"371\" data-end=\"770\"\u003eLa Pradera is back! After a long wait, we're excited to offer a freshly-landed new crop of this standout Pink Bourbon from \u003cstrong data-start=\"494\" data-end=\"513\"\u003eHuila, Colombia\u003c\/strong\u003e. This lot bursts with \u003cstrong data-start=\"536\" data-end=\"558\"\u003eluscious blueberry\u003c\/strong\u003e, \u003cstrong data-start=\"560\" data-end=\"583\"\u003egrape jam sweetness\u003c\/strong\u003e, and \u003cstrong data-start=\"589\" data-end=\"606\"\u003ebright citrus\u003c\/strong\u003e, making it one of the most expressive Pink Bourbons of the season. Originally released to Monthly Subscribers first—this is a \u003cstrong data-start=\"733\" data-end=\"748\"\u003elimited run\u003c\/strong\u003e, so don’t miss out!\u003c\/p\u003e\n\u003cp data-start=\"772\" data-end=\"1020\"\u003eThe coffee underwent \u003cstrong data-start=\"793\" data-end=\"831\"\u003e24 hours of in-cherry fermentation\u003c\/strong\u003e, followed by \u003cstrong data-start=\"845\" data-end=\"895\"\u003ede-pulping and 48–52 hours of dry fermentation\u003c\/strong\u003e in tile tanks. It was then dried on \u003cstrong data-start=\"932\" data-end=\"970\"\u003ecovered raised beds for 15–20 days\u003c\/strong\u003e, allowing the vibrant fruit character to shine.\u003c\/p\u003e\n\u003cp data-start=\"173\" data-end=\"224\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Default Title","offer_id":56801113538934,"sku":"PRODIGAL-PRADERA-PINKBOURBON","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEB_Pradera_PB_bc8ee2ec-71f6-462f-ab71-d4322c6f5add.webp?v=1765411078"},{"product_id":"prodigal-cup-of-excellence-guatemala-7","title":"Prodigal - Cup of Excellence Guatemala #7 – Granja El Tempixque, Washed Catuaí","description":"\u003ch4\u003eCup of Excellence Guatemala #7 – Granja El Tempixque, Washed Catuaí\u003c\/h4\u003e\n\u003ch3 data-end=\"1417\" data-start=\"1402\"\u003e\u003cstrong data-end=\"1417\" data-start=\"1406\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1639\" data-start=\"1419\"\u003e\u003cbr data-end=\"1447\" data-start=\"1444\"\u003e\u003cstrong data-end=\"1458\" data-start=\"1447\"\u003eRegion:\u003c\/strong\u003e Antigua, Guatemala\u003cbr data-end=\"1493\" data-start=\"1490\"\u003e\u003cstrong data-end=\"1505\" data-start=\"1493\"\u003eVariety:\u003c\/strong\u003e Catuaí\u003cbr data-end=\"1521\" data-start=\"1518\"\u003e\u003cstrong data-end=\"1533\" data-start=\"1521\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-end=\"1595\" data-start=\"1592\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"183\" data-start=\"123\"\u003e\u003cstrong data-end=\"183\" data-start=\"123\"\u003eTastes Like — Cherry 🍒 • Citrus 🍊 • Floral 🌸\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"889\" data-start=\"847\"\u003e\u003cstrong data-end=\"889\" data-start=\"851\"\u003eAbout Cup of Excellence Guatemala #7\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"365\" data-end=\"582\"\u003eGranja El Tempixque is the \u003cstrong data-start=\"392\" data-end=\"448\"\u003e2025 Guatemalan Cup of Excellence #7 “One of a Kind”\u003c\/strong\u003e winner. This is likely our \u003cstrong data-start=\"476\" data-end=\"520\"\u003efinal Cup of Excellence offering of 2025\u003c\/strong\u003e, and a truly special coffee for collectors and enthusiasts.\u003c\/p\u003e\n\u003cp data-start=\"584\" data-end=\"786\"\u003eSuper clean and complex, this coffee highlights \u003cstrong data-start=\"632\" data-end=\"656\"\u003echerry, citrus, plum\u003c\/strong\u003e, and a delicate \u003cstrong data-start=\"673\" data-end=\"702\"\u003efloral and mineral finish\u003c\/strong\u003e. The unusual \u003cstrong data-start=\"716\" data-end=\"734\"\u003eCatuaí variety\u003c\/strong\u003e earned it a spot in the \"One of a Kind\" category.\u003c\/p\u003e\n\u003cp data-start=\"788\" data-end=\"1102\"\u003eThis lot is a milestone for the family managing the farm, who have been involved in coffee since 1890. They expanded to the El Tempixque farm in 1962, and after several generations, key family members have now pursued other ventures. This coffee marks a \u003cstrong data-start=\"1042\" data-end=\"1099\"\u003eturn of the page in a long and storied coffee lineage\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"224\" data-start=\"173\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Default Title","offer_id":56801139949942,"sku":"PRODIGAL-COE#7-GRANJA-CATUAI","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBCOETempixque_c1328cb8-d768-466e-a5e2-532da8f4ce27.webp?v=1765411057"},{"product_id":"prodigal-buenos-aires-washed-caturra-colombia","title":"Prodigal - Buenos Aires, Washed Caturra | Colombia","description":"\u003ch4\u003e\u003cstrong data-end=\"145\" data-start=\"102\"\u003eBuenos Aires Washed Caturra - Colombia\u003c\/strong\u003e\u003c\/h4\u003e\n\u003ch3 data-start=\"1402\" data-end=\"1417\"\u003e\u003cstrong data-start=\"1406\" data-end=\"1417\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1419\" data-end=\"1639\"\u003e\u003cbr data-start=\"1444\" data-end=\"1447\"\u003e\u003cstrong data-start=\"1447\" data-end=\"1458\"\u003eRegion: \u003c\/strong\u003eTolima, Colombia\u003cbr data-start=\"1490\" data-end=\"1493\"\u003e\u003cstrong data-start=\"1493\" data-end=\"1505\"\u003eVariety:\u003c\/strong\u003e Caturra\u003cbr data-start=\"1518\" data-end=\"1521\"\u003e\u003cstrong data-start=\"1521\" data-end=\"1533\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003cp data-start=\"123\" data-end=\"183\"\u003e\u003cstrong data-start=\"123\" data-end=\"183\"\u003eTastes Like — Pomegranate 🍐 • Citrus 🍊 • Floral 🌸\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"847\" data-end=\"889\"\u003e\u003cstrong data-start=\"851\" data-end=\"889\"\u003eAbout Buenos Aires Caturra\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"312\" data-end=\"515\"\u003eProdigal is excited to introduce this \u003cstrong data-start=\"344\" data-end=\"369\"\u003elovely washed Caturra\u003c\/strong\u003e to the menu. Clean, well-fruited, and \u003cstrong data-start=\"408\" data-end=\"427\"\u003eexcellent value\u003c\/strong\u003e, it features \u003cstrong data-start=\"441\" data-end=\"462\"\u003ejuicy pomegranate\u003c\/strong\u003e, bright \u003cstrong data-start=\"471\" data-end=\"481\"\u003ecitrus\u003c\/strong\u003e, and delicate \u003cstrong data-start=\"496\" data-end=\"512\"\u003efloral notes\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"517\" data-end=\"711\"\u003e\u003cstrong data-start=\"517\" data-end=\"530\"\u003eProducer:\u003c\/strong\u003e Farmer \u003cstrong data-start=\"538\" data-end=\"559\"\u003eLuis Ángel Mendez\u003c\/strong\u003e and family have operated the \u003cstrong data-start=\"589\" data-end=\"610\"\u003eBuenos Aires farm\u003c\/strong\u003e for over 25 years, refining harvest and post-harvest techniques in partnership with \u003cstrong data-start=\"695\" data-end=\"708\"\u003eInConexus\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"713\" data-end=\"945\"\u003eRipe cherries were \u003cstrong data-start=\"732\" data-end=\"750\"\u003edensity sorted\u003c\/strong\u003e to remove defects, then \u003cstrong data-start=\"775\" data-end=\"828\"\u003edepulped and fermented in open tanks for 48 hours\u003c\/strong\u003e. After washing, the coffee dried on \u003cstrong data-start=\"865\" data-end=\"895\"\u003eshaded beds for 18–24 days\u003c\/strong\u003e, turned six times daily to preserve its flavor.\u003c\/p\u003e\n\u003cp data-start=\"173\" data-end=\"224\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Default Title","offer_id":56801817330038,"sku":"PRODIGAL-BUENOSAIRES-CATURRA","price":15.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBBuenosAires_fc9cadf3-6b1b-4eed-8c60-2e51c5916a6e.webp?v=1765411027"},{"product_id":"prodigal-tropical-silk-gesha-anaerobic-washed-colombia","title":"Prodigal - Tropical Silk Gesha, Anaerobic Washed | Colombia","description":"\u003ch1 data-start=\"131\" data-end=\"170\"\u003eTropical Silk AW Gesha — Finca San Antonio\u003c\/h1\u003e\n\u003cp data-start=\"197\" data-end=\"262\"\u003e\u003cstrong data-start=\"197\" data-end=\"262\"\u003eTastes Like — 🍍 Pineapple • 🍇 Berry Wine • 🌺 Juicy \u0026amp; Silky\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"269\" data-end=\"326\"\u003e\u003cstrong data-start=\"272\" data-end=\"324\"\u003eINTRO — Tropical, Lush, and Elegantly Structured\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"327\" data-end=\"675\"\u003e\u003cem data-start=\"327\" data-end=\"342\"\u003eTropical Silk\u003c\/em\u003e is Prodigal's second release from \u003cstrong data-start=\"370\" data-end=\"391\"\u003eFinca San Antonio\u003c\/strong\u003e, and it’s nothing short of stunning. This anaerobic-washed Gesha is a vibrant, fruit-forward expression of Nariño’s high-elevation terroir — juicy, polished, and beautifully layered. With ripe tropical intensity and a velvety structure, it lives up to its name: pure silk in the cup.\u003c\/p\u003e\n\u003cp data-start=\"677\" data-end=\"841\"\u003eIf you’ve fallen in love with what this farm can do, don't miss their equally exceptional \u003cstrong data-start=\"767\" data-end=\"796\"\u003eFinca San Antonio Caturra\u003c\/strong\u003e — but this Gesha is something truly special.\u003c\/p\u003e\n\u003ch2 data-start=\"848\" data-end=\"889\"\u003e\u003cstrong data-start=\"851\" data-end=\"887\"\u003eTHE PRODUCER — Finca San Antonio\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"890\" data-end=\"1144\"\u003ePerched high in the mountains of Nariño, Finca San Antonio has quickly become one of Prodigal's favourite producing partners. Their careful cultivation and meticulous processing consistently yield coffees with clarity, tropical depth, and striking aromatic lift.\u003c\/p\u003e\n\u003cp data-start=\"1146\" data-end=\"1272\"\u003eWith each harvest, their Gesha stands out as a variety handled with intent — expressive yet refined, fruit-driven yet elegant.\u003c\/p\u003e\n\u003ch2 data-start=\"1279\" data-end=\"1328\"\u003e\u003cstrong data-start=\"1282\" data-end=\"1326\"\u003eTHE PROCESS — Anaerobic Washed Precision\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1329\" data-end=\"1451\"\u003eThis lot undergoes a multi-stage fermentation process designed to amplify fruit while preserving Gesha’s inherent florals:\u003c\/p\u003e\n\u003col data-start=\"1453\" data-end=\"1766\"\u003e\n\u003cli data-start=\"1453\" data-end=\"1538\"\u003e\n\u003cp data-start=\"1456\" data-end=\"1538\"\u003e\u003cstrong data-start=\"1456\" data-end=\"1497\"\u003e24 hours of whole-cherry fermentation\u003c\/strong\u003e, building sweetness and tropical depth\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1539\" data-end=\"1584\"\u003e\n\u003cp data-start=\"1542\" data-end=\"1584\"\u003e\u003cstrong data-start=\"1542\" data-end=\"1557\"\u003eDry pulping\u003c\/strong\u003e, keeping mucilage intact\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1585\" data-end=\"1677\"\u003e\n\u003cp data-start=\"1588\" data-end=\"1677\"\u003e\u003cstrong data-start=\"1588\" data-end=\"1626\"\u003e80 hours of anaerobic fermentation\u003c\/strong\u003e, developing winey berry notes and lifted acidity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1678\" data-end=\"1766\"\u003e\n\u003cp data-start=\"1681\" data-end=\"1766\"\u003e\u003cstrong data-start=\"1681\" data-end=\"1702\"\u003e20–22 days drying\u003c\/strong\u003e in parabolic dryers for uniformity and long-lasting stability\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"1768\" data-end=\"1838\"\u003eThe result is a structured, juicy Gesha with clean tropical intensity.\u003c\/p\u003e\n\u003ch2 data-start=\"1845\" data-end=\"1886\"\u003e\u003cstrong data-start=\"1848\" data-end=\"1884\"\u003eTHE CUP — Juicy, Tropical, Silky\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1887\" data-end=\"1952\"\u003eThis is a Gesha that embraces both elegance and expressive fruit:\u003c\/p\u003e\n\u003cul data-start=\"1954\" data-end=\"2136\"\u003e\n\u003cli data-start=\"1954\" data-end=\"2008\"\u003e\n\u003cp data-start=\"1956\" data-end=\"2008\"\u003e\u003cstrong data-start=\"1956\" data-end=\"1972\"\u003e🍍 Pineapple\u003c\/strong\u003e — bright, ripe, and mouthwatering\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2009\" data-end=\"2081\"\u003e\n\u003cp data-start=\"2011\" data-end=\"2081\"\u003e\u003cstrong data-start=\"2011\" data-end=\"2028\"\u003e🍇 Berry Wine\u003c\/strong\u003e — rich, juicy acidity with a subtle fermented edge\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2082\" data-end=\"2136\"\u003e\n\u003cp data-start=\"2084\" data-end=\"2136\"\u003e\u003cstrong data-start=\"2084\" data-end=\"2104\"\u003e🌺 Silky florals\u003c\/strong\u003e weaving through the sweetness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2138\" data-end=\"2244\"\u003eExpect a long, smooth finish and a texture that lives up to its name — soft, luxurious, and unforgettable.\u003c\/p\u003e\n\u003cp data-end=\"224\" data-start=\"173\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Default Title","offer_id":56840179384694,"sku":"PRODIGAL-TROPICALSILK","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEB_Tropical_Silk_5f774679-73fd-4dbb-8eec-2ea98189e9e5.webp?v=1765410854"},{"product_id":"prodigal-hacienda-la-florida-typica-mejorado-carbonic-maceration-natural-ecuador","title":"Prodigal - Hacienda La Florida - Typica Mejorado, Carbonic Maceration Natural | Ecuador","description":"\u003ch1 data-start=\"154\" data-end=\"199\"\u003e\u003cstrong data-start=\"156\" data-end=\"197\"\u003eHacienda La Florida — Typica Mejorado\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp data-start=\"200\" data-end=\"241\"\u003e\u003cstrong data-start=\"200\" data-end=\"241\"\u003eNatural Carbonic Maceration — Ecuador\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"243\" data-end=\"307\"\u003e\u003cstrong data-start=\"243\" data-end=\"307\"\u003eTastes Like — 🍃 Papaya • 🍮 Vanilla • ✨ Velvety \u0026amp; Lingering\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"3540\" data-end=\"3554\"\u003e\u003cstrong data-start=\"3543\" data-end=\"3554\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3555\" data-end=\"3704\"\u003e\u003cstrong data-start=\"3555\" data-end=\"3567\"\u003eProcess:\u003c\/strong\u003e Natural — Carbonic Maceration\u003cbr data-start=\"3597\" data-end=\"3600\"\u003e\u003cstrong data-start=\"3600\" data-end=\"3612\"\u003eVariety:\u003c\/strong\u003e Typica Mejorado\u003cbr data-start=\"3628\" data-end=\"3631\"\u003e\u003cstrong data-start=\"3631\" data-end=\"3642\"\u003eRegion:\u003c\/strong\u003e Loja, Ecuador\u003cbr data-start=\"3656\" data-end=\"3659\"\u003e\u003cstrong data-start=\"3659\" data-end=\"3672\"\u003eProducer:\u003c\/strong\u003e Fabricio, Hacienda La Florida\u003cbr\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e150g\u003cstrong data-start=\"243\" data-end=\"307\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"314\" data-end=\"359\"\u003e\u003cstrong data-start=\"317\" data-end=\"359\"\u003eINTRO — Ecuador’s Hit Parade Continues\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"360\" data-end=\"719\"\u003eThe 2025 Ecuador season is in \u003cem data-start=\"390\" data-end=\"402\"\u003efull swing\u003c\/em\u003e, and once again, Fabricio of \u003cstrong data-start=\"432\" data-end=\"455\"\u003eHacienda La Florida\u003c\/strong\u003e delivers one of the most exciting coffees on our menu. Every year, Prodigal cup through Fabricio’s dazzling lineup of meticulously processed microlots — and every year, his coffees remind them why Ecuador continues to be one of the most compelling origins in the world.\u003c\/p\u003e\n\u003cp data-start=\"721\" data-end=\"1061\"\u003eThis Typica Mejorado, processed using Fabricio’s deeply refined \u003cstrong data-start=\"785\" data-end=\"825\"\u003enatural carbonic maceration protocol\u003c\/strong\u003e, is a tropical, silky, aromatically explosive coffee that perfectly balances innovation with immaculate cleanliness. It’s process-forward, but without any of the muddiness or over-fermented funk that often comes with experimental lots.\u003c\/p\u003e\n\u003cp data-start=\"1063\" data-end=\"1177\"\u003eExpect \u003cstrong data-start=\"1070\" data-end=\"1085\"\u003elush papaya\u003c\/strong\u003e, a \u003cstrong data-start=\"1089\" data-end=\"1115\"\u003egorgeous vanilla aroma\u003c\/strong\u003e, and a \u003cstrong data-start=\"1123\" data-end=\"1153\"\u003evelvety, persistent finish\u003c\/strong\u003e that refuses to let go.\u003c\/p\u003e\n\u003ch2 data-start=\"1184\" data-end=\"1237\"\u003e\u003cstrong data-start=\"1187\" data-end=\"1237\"\u003eTHE PRODUCER — Fabricio of Hacienda La Florida\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1238\" data-end=\"1500\"\u003eFabricio is one of Ecuador’s most respected producers — a Cup of Excellence award winner, a processing innovator, and a generous collaborator who mills coffee not only from his own farm but also for many of his neighbors, including the beloved Finca Meridiano.\u003c\/p\u003e\n\u003cp data-start=\"1502\" data-end=\"1800\"\u003eHis coffees stand out because he is uncompromisingly intentional: every fermentation curve, every drying stage, every resting period is meticulously dialed in. His passion for controlled, scientific processing results in coffees that are \u003cstrong data-start=\"1740\" data-end=\"1782\"\u003evibrant, clean, and explosively fruity\u003c\/strong\u003e, year after year.\u003c\/p\u003e\n\u003cp data-start=\"1802\" data-end=\"1991\"\u003eWorking with Fabricio is more than sourcing great coffee — it’s partnering with a producer whose consistency, communication, and integrity make him one of the most reliable in the industry.\u003c\/p\u003e\n\u003ch2 data-start=\"1998\" data-end=\"2062\"\u003e\u003cstrong data-start=\"2001\" data-end=\"2062\"\u003eTHE PROCESS — Natural Carbonic Maceration, Fabricio-Style\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2063\" data-end=\"2148\"\u003eThis lot showcases Fabricio’s mastery of controlled fermentation and extended drying:\u003c\/p\u003e\n\u003ch3 data-start=\"2150\" data-end=\"2172\"\u003e\u003cstrong data-start=\"2154\" data-end=\"2170\"\u003eFermentation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2173\" data-end=\"2367\"\u003e\n\u003cli data-start=\"2173\" data-end=\"2261\"\u003e\n\u003cp data-start=\"2175\" data-end=\"2261\"\u003eWhole cherries undergo \u003cstrong data-start=\"2198\" data-end=\"2234\"\u003efour days of carbonic maceration\u003c\/strong\u003e in stainless steel tanks\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2262\" data-end=\"2367\"\u003e\n\u003cp data-start=\"2264\" data-end=\"2367\"\u003eFermentation is monitored until reaching \u003cstrong data-start=\"2305\" data-end=\"2315\"\u003epH 3.9\u003c\/strong\u003e, ensuring clean, high-definition fruit expression\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2369\" data-end=\"2414\"\u003e\u003cstrong data-start=\"2373\" data-end=\"2412\"\u003ePhase 1 Drying: Dark Room (15 days)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2415\" data-end=\"2554\"\u003e\n\u003cli data-start=\"2415\" data-end=\"2479\"\u003e\n\u003cp data-start=\"2417\" data-end=\"2479\"\u003eA custom dark room slows evaporation and stabilizes humidity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2480\" data-end=\"2554\"\u003e\n\u003cp data-start=\"2482\" data-end=\"2554\"\u003eCoffee dries to \u003cstrong data-start=\"2498\" data-end=\"2514\"\u003e18% moisture\u003c\/strong\u003e while \u003cstrong data-start=\"2521\" data-end=\"2554\"\u003epreserving delicate aromatics\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2556\" data-end=\"2589\"\u003e\u003cstrong data-start=\"2560\" data-end=\"2587\"\u003eResting Stage (10 days)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2590\" data-end=\"2720\"\u003e\n\u003cli data-start=\"2590\" data-end=\"2664\"\u003e\n\u003cp data-start=\"2592\" data-end=\"2664\"\u003eBeans rest in GrainPro bags, encouraging \u003cstrong data-start=\"2633\" data-end=\"2662\"\u003egentle enzymatic activity\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2665\" data-end=\"2720\"\u003e\n\u003cp data-start=\"2667\" data-end=\"2720\"\u003eThis step enhances \u003cstrong data-start=\"2686\" data-end=\"2720\"\u003efruit complexity and sweetness\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2722\" data-end=\"2754\"\u003e\u003cstrong data-start=\"2726\" data-end=\"2752\"\u003eFinal Drying (45 days)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2755\" data-end=\"2867\"\u003e\n\u003cli data-start=\"2755\" data-end=\"2807\"\u003e\n\u003cp data-start=\"2757\" data-end=\"2807\"\u003eLong, slow drying locks in structure and clarity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2808\" data-end=\"2867\"\u003e\n\u003cp data-start=\"2810\" data-end=\"2867\"\u003eBuilds the coffee’s signature \u003cstrong data-start=\"2840\" data-end=\"2867\"\u003evelvety, lingering body\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2869\" data-end=\"2963\"\u003eThe result?\u003cbr data-start=\"2880\" data-end=\"2883\"\u003eA natural carbonic that feels \u003cstrong data-start=\"2913\" data-end=\"2963\"\u003eprecise, tropical, and exceptionally polished.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"2965\" data-end=\"2968\"\u003e\n\u003ch2 data-start=\"2970\" data-end=\"3024\"\u003e\u003cstrong data-start=\"2973\" data-end=\"3024\"\u003eTHE CUP — Tropical, Silky, and Incredibly Clean\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3025\" data-end=\"3120\"\u003eThis coffee is a standout representation of Typica Mejorado pushed to its most expressive edge:\u003c\/p\u003e\n\u003ch3 data-start=\"3122\" data-end=\"3136\"\u003e\u003cstrong data-start=\"3126\" data-end=\"3136\"\u003eFlavour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"3137\" data-end=\"3275\"\u003e\n\u003cli data-start=\"3137\" data-end=\"3178\"\u003e\n\u003cp data-start=\"3139\" data-end=\"3178\"\u003e\u003cstrong data-start=\"3139\" data-end=\"3152\"\u003e🍃 Papaya\u003c\/strong\u003e — ripe, juicy, tropical\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3179\" data-end=\"3222\"\u003e\n\u003cp data-start=\"3181\" data-end=\"3222\"\u003e\u003cstrong data-start=\"3181\" data-end=\"3195\"\u003e🍮 Vanilla\u003c\/strong\u003e — soft, creamy aromatics\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3223\" data-end=\"3275\"\u003e\n\u003cp data-start=\"3225\" data-end=\"3275\"\u003eGentle \u003cstrong data-start=\"3232\" data-end=\"3258\"\u003eyellow-fruit sweetness\u003c\/strong\u003e beneath it all\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"3277\" data-end=\"3292\"\u003e\u003cstrong data-start=\"3281\" data-end=\"3292\"\u003eTexture\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"3293\" data-end=\"3382\"\u003e\n\u003cli data-start=\"3293\" data-end=\"3336\"\u003e\n\u003cp data-start=\"3295\" data-end=\"3336\"\u003e\u003cstrong data-start=\"3295\" data-end=\"3311\"\u003eVelvety body\u003c\/strong\u003e, smooth and persistent\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3337\" data-end=\"3382\"\u003e\n\u003cp data-start=\"3339\" data-end=\"3382\"\u003eLingering sweetness that coats the palate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"3384\" data-end=\"3399\"\u003e\u003cstrong data-start=\"3388\" data-end=\"3399\"\u003eOverall\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"3400\" data-end=\"3533\"\u003eClean, tropical, and deeply comforting — a coffee that sings with process innovation \u003cem data-start=\"3485\" data-end=\"3533\"\u003ewithout ever losing its composure or elegance.\u003c\/em\u003e\u003cstrong data-start=\"3543\" data-end=\"3554\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"224\" data-start=\"173\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Default Title","offer_id":56924964356470,"sku":"PRODIGAL-FLORIDA-TYPICA-CM-NATURAL","price":26.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEB_HLF_TM_CMN.webp?v=1766236535"},{"product_id":"prodigal-boulder-blend-ecuador","title":"Prodigal - Boulder Blend","description":"\u003ch1 data-start=\"129\" data-end=\"148\"\u003e\u003cstrong data-start=\"131\" data-end=\"148\"\u003eBoulder Blend\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp data-start=\"150\" data-end=\"222\"\u003e\u003cstrong data-start=\"150\" data-end=\"222\"\u003eTastes Like — 🍓 Ripe Fruit • 🍊 Bright Citrus • 🍯 Sweet \u0026amp; Balanced\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2346\" data-end=\"2360\"\u003e\u003cstrong data-start=\"2349\" data-end=\"2360\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2361\" data-end=\"2527\"\u003e\u003cstrong data-start=\"2361\" data-end=\"2373\"\u003eProcess:\u003c\/strong\u003e Primarily washed, with select natural, honey, and anaerobic components\u003cbr data-start=\"2444\" data-end=\"2447\"\u003e\u003cstrong data-start=\"2447\" data-end=\"2458\"\u003eRegion:\u003c\/strong\u003e Global\u003cbr data-start=\"2465\" data-end=\"2468\"\u003e\u003cstrong data-start=\"2468\" data-end=\"2480\"\u003eVariety:\u003c\/strong\u003e Mixed\u003cbr data-start=\"2486\" data-end=\"2489\"\u003e\u003cstrong data-start=\"2489\" data-end=\"2505\"\u003eRoast Level:\u003c\/strong\u003e Filter \/ Omni Roast\u003cbr\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e250g\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"150\" data-end=\"222\"\u003e\u003cstrong data-start=\"150\" data-end=\"222\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"229\" data-end=\"279\"\u003e\u003cstrong data-start=\"232\" data-end=\"279\"\u003eINTRO — A Blend Built From Standout Coffees\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"280\" data-end=\"537\"\u003eWe love blending coffees — not as a way to use leftovers, but as a craft in itself. \u003cstrong data-start=\"364\" data-end=\"381\"\u003eBoulder Blend\u003c\/strong\u003e is our ongoing exploration of harmony: how washed coffees with clean, juicy acidity can elevate the lush fruit tones of natural and honey-processed lots.\u003c\/p\u003e\n\u003cp data-start=\"539\" data-end=\"741\"\u003eRather than sourcing coffees \u003cem data-start=\"568\" data-end=\"573\"\u003efor\u003c\/em\u003e a blend, Boulder Blend is made \u003cstrong data-start=\"605\" data-end=\"654\"\u003eexclusively from our limited headline coffees\u003c\/strong\u003e. Every batch is intentional, thoughtful, and rooted in the best offerings on our menu.\u003c\/p\u003e\n\u003cp data-start=\"743\" data-end=\"912\"\u003eThe components evolve week to week, but the profile remains the same:\u003cbr data-start=\"812\" data-end=\"815\"\u003e\u003cstrong data-start=\"815\" data-end=\"912\"\u003efruity, bright, and beautifully balanced — the kind of coffee you reach for every single day.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"919\" data-end=\"966\"\u003e\u003cstrong data-start=\"922\" data-end=\"966\"\u003eTHE PHILOSOPHY — Crafting With Intention\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"967\" data-end=\"1196\"\u003eBlending, for us, is not an afterthought — it’s an art form.\u003cbr data-start=\"1027\" data-end=\"1030\"\u003eEach iteration of Boulder Blend is constructed from coffees we would proudly serve on their own. By layering different processes and origins, we create a cup that is:\u003c\/p\u003e\n\u003cul data-start=\"1198\" data-end=\"1291\"\u003e\n\u003cli data-start=\"1198\" data-end=\"1228\"\u003e\n\u003cp data-start=\"1200\" data-end=\"1228\"\u003e\u003cstrong data-start=\"1200\" data-end=\"1226\"\u003eConsistently delicious\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1229\" data-end=\"1255\"\u003e\n\u003cp data-start=\"1231\" data-end=\"1255\"\u003e\u003cstrong data-start=\"1231\" data-end=\"1253\"\u003eTextured yet clean\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1256\" data-end=\"1291\"\u003e\n\u003cp data-start=\"1258\" data-end=\"1291\"\u003e\u003cstrong data-start=\"1258\" data-end=\"1289\"\u003eComforting but still lively\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1293\" data-end=\"1333\"\u003eThis is blending at its most deliberate.\u003c\/p\u003e\n\u003ch2 data-start=\"1340\" data-end=\"1377\"\u003e\u003cstrong data-start=\"1343\" data-end=\"1377\"\u003eTHE PROCESS — A Global Palette\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1378\" data-end=\"1543\"\u003eBoulder Blend draws from a diverse set of producing partners and processing styles. While the exact coffees shift throughout the year, the general structure remains:\u003c\/p\u003e\n\u003ch3 data-start=\"1545\" data-end=\"1576\"\u003e\u003cstrong data-start=\"1549\" data-end=\"1574\"\u003eBase — Washed Coffees\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1577\" data-end=\"1617\"\u003eFor clarity, citrus lift, juicy acidity.\u003c\/p\u003e\n\u003ch3 data-start=\"1619\" data-end=\"1662\"\u003e\u003cstrong data-start=\"1623\" data-end=\"1660\"\u003eAccents — Natural \u0026amp; Honey Coffees\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1663\" data-end=\"1709\"\u003eFor ripe fruit sweetness, roundness, and body.\u003c\/p\u003e\n\u003ch3 data-start=\"1711\" data-end=\"1768\"\u003e\u003cstrong data-start=\"1715\" data-end=\"1766\"\u003eOccasional Components — Anaerobic \/ Co-ferments\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1769\" data-end=\"1821\"\u003eUsed sparingly for depth, aromatics, and complexity.\u003c\/p\u003e\n\u003cp data-start=\"1823\" data-end=\"1927\"\u003eThis dynamic approach allows Boulder Blend to stay fresh, expressive, and consistent in flavour identity.\u003c\/p\u003e\n\u003ch2 data-start=\"1934\" data-end=\"1976\"\u003e\u003cstrong data-start=\"1937\" data-end=\"1976\"\u003eTHE CUP — Fruity, Bright \u0026amp; Balanced\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1977\" data-end=\"2012\"\u003eEach brew brings you a cup that is:\u003c\/p\u003e\n\u003ch3 data-start=\"2014\" data-end=\"2028\"\u003e\u003cstrong data-start=\"2018\" data-end=\"2028\"\u003eFlavour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2029\" data-end=\"2129\"\u003e\n\u003cli data-start=\"2029\" data-end=\"2053\"\u003e\n\u003cp data-start=\"2031\" data-end=\"2053\"\u003e\u003cstrong data-start=\"2031\" data-end=\"2053\"\u003e🍓 Ripe red fruits\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2054\" data-end=\"2084\"\u003e\n\u003cp data-start=\"2056\" data-end=\"2084\"\u003e\u003cstrong data-start=\"2056\" data-end=\"2084\"\u003e🍊 Bright citrus accents\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2085\" data-end=\"2129\"\u003e\n\u003cp data-start=\"2087\" data-end=\"2129\"\u003e\u003cstrong data-start=\"2087\" data-end=\"2129\"\u003e🍯 Gentle sweetness and a clean finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2131\" data-end=\"2148\"\u003e\u003cstrong data-start=\"2135\" data-end=\"2148\"\u003eStructure\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2149\" data-end=\"2230\"\u003e\n\u003cli data-start=\"2149\" data-end=\"2167\"\u003e\n\u003cp data-start=\"2151\" data-end=\"2167\"\u003eLifted acidity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2168\" data-end=\"2183\"\u003e\n\u003cp data-start=\"2170\" data-end=\"2183\"\u003eMedium body\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2184\" data-end=\"2230\"\u003e\n\u003cp data-start=\"2186\" data-end=\"2230\"\u003eSatisfyingly balanced from start to finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2232\" data-end=\"2247\"\u003e\u003cstrong data-start=\"2236\" data-end=\"2247\"\u003eOverall\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2248\" data-end=\"2339\"\u003eA joyful, everyday coffee — vibrant enough for enthusiasts, approachable enough for anyone.\u003c\/p\u003e\n\u003cp data-start=\"173\" data-end=\"224\"\u003e\u003cstrong\u003eWhat is the 'Roast Recency'?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"May 26th \/ 300g","offer_id":58001165025654,"sku":"PRODIGAL-BOULDER-MAY26","price":15.95,"currency_code":"GBP","in_stock":false},{"title":"June 8th \/ 300g","offer_id":58128620978550,"sku":"PRODIGAL-BOULDER-JUN08","price":15.95,"currency_code":"GBP","in_stock":false},{"title":"May 26th \/ 250g","offer_id":58241619984758,"sku":"PRODIGAL-BOULDER-250","price":13.5,"currency_code":"GBP","in_stock":false},{"title":"July 6th \/ 250g","offer_id":58267685224822,"sku":"PRODIGAL-BOULDER-250-JUL06","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEB_Boulder_Flatirons_58f0a8fb-7347-40c6-b3d2-b93d7acb0de4.webp?v=1770804691"},{"product_id":"prodigal-finca-san-antonio-anaerobic-washed-caturra-colombia-colombia","title":"Prodigal - Finca San Antonio - Anaerobic Washed Caturra \u0026 Colombia | Colombia","description":"\u003ch1 data-start=\"138\" data-end=\"184\"\u003e\u003cstrong data-start=\"140\" data-end=\"182\"\u003eFinca San Antonio — Caturra \u0026amp; Colombia\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp data-start=\"185\" data-end=\"224\"\u003e\u003cstrong data-start=\"185\" data-end=\"224\"\u003eAnaerobic Washed • Nariño, Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"226\" data-end=\"289\"\u003e\u003cstrong data-start=\"226\" data-end=\"289\"\u003eTastes Like — 🍐 Pear • 🍬 Soft Candy • 🌸 Floral Sweetness\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2562\" data-end=\"2576\"\u003e\u003cstrong data-start=\"2565\" data-end=\"2576\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2577\" data-end=\"2675\"\u003e\u003cstrong data-start=\"2577\" data-end=\"2589\"\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003cbr data-start=\"2606\" data-end=\"2609\"\u003e\u003cstrong data-start=\"2609\" data-end=\"2620\"\u003eRegion:\u003c\/strong\u003e Nariño, Colombia\u003cbr data-start=\"2637\" data-end=\"2640\"\u003e\u003cstrong data-start=\"2640\" data-end=\"2654\"\u003eVarieties:\u003c\/strong\u003e Caturra \u0026amp; Colombia\u003cbr\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e250g\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAvailable in Espresso or Filter:\u003cbr\u003e\u003cbr\u003e\u003cem\u003eRoasted just a touch darker than filter, this espresso roast makes fantastic straight shots and Americanos.\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong data-start=\"226\" data-end=\"289\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"296\" data-end=\"348\"\u003e\u003cstrong data-start=\"299\" data-end=\"348\"\u003eINTRO — A Clean, Modern Anaerobic from Nariño\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"349\" data-end=\"620\"\u003eThis lot from \u003cstrong data-start=\"363\" data-end=\"384\"\u003eFinca San Antonio\u003c\/strong\u003e represents the kind of modern Colombian processing we love—clean, structured, and expressive without veering into fermentation-driven flavors. It's a beautiful showcase of classic Colombian varieties elevated through precise technique.\u003c\/p\u003e\n\u003cp data-start=\"622\" data-end=\"832\"\u003eExpect a cup that is sweet, silky, and gently fruit-forward, with \u003cstrong data-start=\"688\" data-end=\"750\"\u003epear-like clarity, light florals, and soft candy sweetness\u003c\/strong\u003e, all wrapped in the sparkling structure typical of high-elevation Nariño coffees.\u003c\/p\u003e\n\u003ch2 data-start=\"839\" data-end=\"886\"\u003e\u003cstrong data-start=\"842\" data-end=\"886\"\u003eTHE PRODUCER — Nilson \u0026amp; Lida Cielo Lopez\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"887\" data-end=\"1174\"\u003eFinca San Antonio is a family farm run by the husband-and-wife team \u003cstrong data-start=\"955\" data-end=\"986\"\u003eNilson and Lida Cielo López\u003c\/strong\u003e. The land was inherited from Nilson’s parents, and over the years the couple has transformed it from a traditional smallholding into a farm focused on quality-driven specialty production.\u003c\/p\u003e\n\u003cp data-start=\"1176\" data-end=\"1441\"\u003eToday they cultivate Caturra and Colombia varieties, and more recently, they’ve planted \u003cstrong data-start=\"1264\" data-end=\"1273\"\u003eGesha\u003c\/strong\u003e, one of which Prodigal is currently milling for release. Their dedication shows in every step of processing—clean, careful, and consistently improving year after year.\u003c\/p\u003e\n\u003ch2 data-start=\"1448\" data-end=\"1497\"\u003e\u003cstrong data-start=\"1451\" data-end=\"1497\"\u003eTHE PROCESS — Anaerobic, but Crystal Clean\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1498\" data-end=\"1653\"\u003eAlthough this is an \u003cem data-start=\"1518\" data-end=\"1536\"\u003eanaerobic washed\u003c\/em\u003e coffee, it displays \u003cstrong data-start=\"1557\" data-end=\"1588\"\u003ezero fermentation off-notes\u003c\/strong\u003e. The technique is used as a precision tool, not a flavor effect.\u003c\/p\u003e\n\u003cp data-start=\"1655\" data-end=\"1684\"\u003e\u003cstrong data-start=\"1655\" data-end=\"1684\"\u003eProcessing steps include:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1686\" data-end=\"1963\"\u003e\n\u003cli data-start=\"1686\" data-end=\"1742\"\u003e\n\u003cp data-start=\"1688\" data-end=\"1742\"\u003e\u003cstrong data-start=\"1688\" data-end=\"1707\"\u003eDensity sorting\u003c\/strong\u003e ripe cherries to remove floaters\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1743\" data-end=\"1786\"\u003e\n\u003cp data-start=\"1745\" data-end=\"1786\"\u003e\u003cstrong data-start=\"1745\" data-end=\"1758\"\u003eDepulping\u003c\/strong\u003e immediately after harvest\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1787\" data-end=\"1841\"\u003e\n\u003cp data-start=\"1789\" data-end=\"1841\"\u003e\u003cstrong data-start=\"1789\" data-end=\"1823\"\u003e42-hour anaerobic fermentation\u003c\/strong\u003e in sealed tanks\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1842\" data-end=\"1886\"\u003e\n\u003cp data-start=\"1844\" data-end=\"1886\"\u003e\u003cstrong data-start=\"1844\" data-end=\"1855\"\u003eWashing\u003c\/strong\u003e to remove remaining mucilage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1887\" data-end=\"1963\"\u003e\n\u003cp data-start=\"1889\" data-end=\"1963\"\u003e\u003cstrong data-start=\"1889\" data-end=\"1910\"\u003eDrying 16–20 days\u003c\/strong\u003e on shaded raised beds for slow, even moisture loss\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1965\" data-end=\"2045\"\u003eThe result is a washed coffee with \u003cem data-start=\"2000\" data-end=\"2034\"\u003eenhanced sweetness and structure\u003c\/em\u003e, not funk.\u003c\/p\u003e\n\u003ch2 data-start=\"2052\" data-end=\"2092\"\u003e\u003cstrong data-start=\"2055\" data-end=\"2092\"\u003eTHE CUP — Sweet, Floral, Balanced\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2093\" data-end=\"2203\"\u003eThis is a clean, elegant coffee that balances classic Colombian sweetness with lifted fruit and floral detail.\u003c\/p\u003e\n\u003ch3 data-start=\"2205\" data-end=\"2219\"\u003e\u003cstrong data-start=\"2209\" data-end=\"2219\"\u003eFlavour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2220\" data-end=\"2312\"\u003e\n\u003cli data-start=\"2220\" data-end=\"2255\"\u003e\n\u003cp data-start=\"2222\" data-end=\"2255\"\u003e🍐 \u003cstrong data-start=\"2225\" data-end=\"2233\"\u003ePear\u003c\/strong\u003e and soft stonefruit\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2256\" data-end=\"2287\"\u003e\n\u003cp data-start=\"2258\" data-end=\"2287\"\u003e🍬 \u003cstrong data-start=\"2261\" data-end=\"2285\"\u003eCandy-like sweetness\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2288\" data-end=\"2312\"\u003e\n\u003cp data-start=\"2290\" data-end=\"2312\"\u003e🌸 \u003cstrong data-start=\"2293\" data-end=\"2310\"\u003eLight florals\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2314\" data-end=\"2331\"\u003e\u003cstrong data-start=\"2318\" data-end=\"2331\"\u003eStructure\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2332\" data-end=\"2396\"\u003e\n\u003cli data-start=\"2332\" data-end=\"2357\"\u003e\n\u003cp data-start=\"2334\" data-end=\"2357\"\u003eCrisp, gentle acidity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2358\" data-end=\"2372\"\u003e\n\u003cp data-start=\"2360\" data-end=\"2372\"\u003eSilky body\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2373\" data-end=\"2396\"\u003e\n\u003cp data-start=\"2375\" data-end=\"2396\"\u003eClean, sweet finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2398\" data-end=\"2413\"\u003e\u003cstrong data-start=\"2402\" data-end=\"2413\"\u003eOverall\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2414\" data-end=\"2555\"\u003eA refined, high-quality washed coffee with subtle complexity—perfect for those who want clarity and sweetness without fermentation intensity.\u003cstrong data-start=\"2565\" data-end=\"2576\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"173\" data-end=\"224\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter","offer_id":56924978413942,"sku":"PRODIGAL-SANANTONIO-AW-CATURRA-FIL","price":16.95,"currency_code":"GBP","in_stock":false},{"title":"Espresso","offer_id":56925019210102,"sku":"PRODIGAL-SANANTONIO-AW-CATURRA-ESP","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEB_San_Antonio.webp?v=1766237410"},{"product_id":"prodigal-naranjo-dulce-yellow-bourbon-natural-ecuador","title":"Prodigal - Naranjo Dulce Yellow Bourbon, Natural | Ecuador","description":"\u003ch1 data-end=\"190\" data-start=\"152\"\u003e\u003cstrong data-end=\"188\" data-start=\"154\"\u003eNaranjo Dulce — Yellow Bourbon\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp data-end=\"218\" data-start=\"191\"\u003e\u003cstrong data-end=\"218\" data-start=\"191\"\u003eNatural • Loja, Ecuador\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"298\" data-start=\"220\"\u003e\u003cstrong data-end=\"298\" data-start=\"220\"\u003eTastes Like — 🍒 Cherry • 🍍 Pineapple • 🍏 Cooked Apple • ✨ Clean \u0026amp; Zippy\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"2490\" data-start=\"2476\"\u003e\u003cstrong data-end=\"2490\" data-start=\"2479\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2633\" data-start=\"2491\"\u003e\u003cstrong data-end=\"2503\" data-start=\"2491\"\u003eProcess:\u003c\/strong\u003e Natural\u003cbr data-end=\"2514\" data-start=\"2511\"\u003e\u003cstrong data-end=\"2526\" data-start=\"2514\"\u003eVariety:\u003c\/strong\u003e Yellow Bourbon\u003cbr data-end=\"2544\" data-start=\"2541\"\u003e\u003cstrong data-end=\"2555\" data-start=\"2544\"\u003eRegion:\u003c\/strong\u003e Loja, Ecuador\u003cbr data-end=\"2572\" data-start=\"2569\"\u003e\u003cstrong data-end=\"2585\" data-start=\"2572\"\u003eProducer:\u003c\/strong\u003e Pedro Kingman\u003cbr data-end=\"2602\" data-start=\"2599\"\u003e\u003cstrong data-end=\"2611\" data-start=\"2602\"\u003eFarm:\u003c\/strong\u003e Finca Naranjo Dulce\u003cbr\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e200g\u003c\/p\u003e\n\u003ch2 data-end=\"354\" data-start=\"305\"\u003e\u003cstrong data-end=\"354\" data-start=\"308\"\u003eINTRO — A Natural for the Natural-Skeptics\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"641\" data-start=\"355\"\u003eThis season of Ecuadorian coffees has been nothing short of extraordinary, and \u003cstrong data-end=\"466\" data-start=\"434\"\u003eNaranjo Dulce Yellow Bourbon\u003c\/strong\u003e is another standout. Though naturally processed, the cup is \u003cstrong data-end=\"578\" data-start=\"527\"\u003ebright, clean, and fruit-forward with zero funk\u003c\/strong\u003e—a perfect gateway natural for anyone who usually leans washed.\u003c\/p\u003e\n\u003cp data-end=\"789\" data-start=\"643\"\u003eExpect lively acidity, tropical fruit sweetness, and a finish that reminds us of gently cooked apple. It's juicy, clean, and refreshingly precise.\u003c\/p\u003e\n\u003ch2 data-end=\"854\" data-start=\"796\"\u003e\u003cstrong data-end=\"854\" data-start=\"799\"\u003eTHE PRODUCER — Pedro Kingman of Finca Naranjo Dulce\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1103\" data-start=\"855\"\u003eThis is our first year working with \u003cstrong data-end=\"914\" data-start=\"891\"\u003eFinca Naranjo Dulce\u003c\/strong\u003e, a young farm now completing only its \u003cstrong data-end=\"971\" data-start=\"953\"\u003esecond harvest\u003c\/strong\u003e. Run by producer \u003cstrong data-end=\"1006\" data-start=\"989\"\u003ePedro Kingman\u003c\/strong\u003e, the farm is already showing huge promise—poised, expressive coffees with clarity and character.\u003c\/p\u003e\n\u003cp data-end=\"1338\" data-start=\"1105\"\u003eWe were introduced to Naranjo Dulce through our dear friend \u003cstrong data-end=\"1199\" data-start=\"1165\"\u003eFabricio (Hacienda La Florida)\u003c\/strong\u003e, whose impeccable sourcing instincts have shaped much of our standout Ecuador lineup this season. His curation continues to be invaluable.\u003c\/p\u003e\n\u003cp data-end=\"1441\" data-start=\"1340\"\u003eWith results like this, we’re incredibly excited for the future of this farm and the coffees to come.\u003c\/p\u003e\n\u003ch2 data-end=\"1490\" data-start=\"1448\"\u003e\u003cstrong data-end=\"1490\" data-start=\"1451\"\u003eTHE PROCESS — Wine Yeast + Patience\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1633\" data-start=\"1491\"\u003eThis natural process marries \u003cstrong data-end=\"1547\" data-start=\"1520\"\u003econtrolled fermentation\u003c\/strong\u003e with \u003cstrong data-end=\"1576\" data-start=\"1553\"\u003elong, gentle drying\u003c\/strong\u003e, resulting in a cup that is fruity but pristinely clean.\u003c\/p\u003e\n\u003cp data-end=\"1658\" data-start=\"1635\"\u003e\u003cstrong data-end=\"1658\" data-start=\"1635\"\u003eProcessing details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1834\" data-start=\"1659\"\u003e\n\u003cli data-end=\"1718\" data-start=\"1659\"\u003e\n\u003cp data-end=\"1718\" data-start=\"1661\"\u003eRipe cherries fermented \u003cstrong data-end=\"1698\" data-start=\"1685\"\u003efour days\u003c\/strong\u003e with \u003cem data-end=\"1716\" data-start=\"1704\"\u003ewine yeast\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1772\" data-start=\"1719\"\u003e\n\u003cp data-end=\"1772\" data-start=\"1721\"\u003eSlow-dried in a greenhouse for \u003cstrong data-end=\"1770\" data-start=\"1752\"\u003eone full month\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1834\" data-start=\"1773\"\u003e\n\u003cp data-end=\"1834\" data-start=\"1775\"\u003eZero funky or fermenty notes — all ripe fruit and balance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1962\" data-start=\"1836\"\u003eThe yeast contributes aromatic lift, while the long drying period builds sweetness and structure without compromising clarity.\u003c\/p\u003e\n\u003ch2 data-end=\"2019\" data-start=\"1969\"\u003e\u003cstrong data-end=\"2019\" data-start=\"1972\"\u003eTHE CUP — Zippy, Tropical, Sweetly Balanced\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2079\" data-start=\"2020\"\u003eA bright and energetic natural with surprising cleanliness.\u003c\/p\u003e\n\u003ch3 data-end=\"2103\" data-start=\"2081\"\u003e\u003cstrong data-end=\"2103\" data-start=\"2085\"\u003eFlavour Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"2225\" data-start=\"2104\"\u003e\n\u003cli data-end=\"2127\" data-start=\"2104\"\u003e\n\u003cp data-end=\"2127\" data-start=\"2106\"\u003e🍒 \u003cstrong data-end=\"2125\" data-start=\"2109\"\u003eZippy cherry\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2159\" data-start=\"2128\"\u003e\n\u003cp data-end=\"2159\" data-start=\"2130\"\u003e🍍 \u003cstrong data-end=\"2157\" data-start=\"2133\"\u003ePineapple brightness\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2193\" data-start=\"2160\"\u003e\n\u003cp data-end=\"2193\" data-start=\"2162\"\u003e🍏 \u003cstrong data-end=\"2191\" data-start=\"2165\"\u003eCooked apple sweetness\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2225\" data-start=\"2194\"\u003e\n\u003cp data-end=\"2225\" data-start=\"2196\"\u003e✨ \u003cstrong data-end=\"2223\" data-start=\"2198\"\u003eClean, lively acidity\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"2244\" data-start=\"2227\"\u003e\u003cstrong data-end=\"2244\" data-start=\"2231\"\u003eStructure\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"2356\" data-start=\"2245\"\u003e\n\u003cli data-end=\"2269\" data-start=\"2245\"\u003e\n\u003cp data-end=\"2269\" data-start=\"2247\"\u003eCrisp and refreshing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2305\" data-start=\"2270\"\u003e\n\u003cp data-end=\"2305\" data-start=\"2272\"\u003eFruit-forward without heaviness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2356\" data-start=\"2306\"\u003e\n\u003cp data-end=\"2356\" data-start=\"2308\"\u003eA clean natural that finishes smooth and sweet\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2469\" data-start=\"2358\"\u003eA joyful, tropical expression of Yellow Bourbon—elevated by meticulous processing and exceptional raw material.\u003cstrong data-end=\"2490\" data-start=\"2479\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"173\" data-end=\"224\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Default Title","offer_id":56924991914358,"sku":"PRODIGAL-NARANJO-BOURBON","price":21.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBNaranjoDulce_871cf6c3-90a9-4c2b-a6a2-3d0f10e5e96c.webp?v=1766237534"},{"product_id":"prodigal-finca-el-atillo-washed-gesha-colombia","title":"Prodigal - Finca El Atillo - Washed Gesha | Colombia","description":"\u003ch1 data-start=\"158\" data-end=\"190\"\u003e\u003cstrong data-start=\"160\" data-end=\"188\"\u003eFinca El Altillo — Gesha\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp data-start=\"191\" data-end=\"220\"\u003e\u003cstrong data-start=\"191\" data-end=\"220\"\u003eWashed • Nariño, Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"222\" data-end=\"299\"\u003e\u003cstrong data-start=\"222\" data-end=\"299\"\u003eTastes Like — 🍊 Apricot • 🍑 Peach • 🍊 Grapefruit • ✨ Ripe Orange Fruit\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2218\" data-end=\"2232\"\u003e\u003cstrong data-start=\"2221\" data-end=\"2232\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2233\" data-end=\"2364\"\u003e\u003cstrong data-start=\"2233\" data-end=\"2245\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"2252\" data-end=\"2255\"\u003e\u003cstrong data-start=\"2255\" data-end=\"2267\"\u003eVariety:\u003c\/strong\u003e Gesha\u003cbr data-start=\"2273\" data-end=\"2276\"\u003e\u003cstrong data-start=\"2276\" data-end=\"2287\"\u003eRegion:\u003c\/strong\u003e Nariño, Colombia\u003cbr data-start=\"2304\" data-end=\"2307\"\u003e\u003cstrong data-start=\"2307\" data-end=\"2320\"\u003eProducer:\u003c\/strong\u003e Eymar Rosero\u003cbr data-start=\"2333\" data-end=\"2336\"\u003e\u003cstrong data-start=\"2336\" data-end=\"2345\"\u003eFarm:\u003c\/strong\u003e Finca El Altillo\u003cbr\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e150g\u003cstrong data-start=\"222\" data-end=\"299\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"306\" data-end=\"347\"\u003e\u003cstrong data-start=\"309\" data-end=\"347\"\u003eINTRO — A Tiny Lot With Big Flavor\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"348\" data-end=\"765\"\u003eSome coffees barely make it out of the cupping table before they’re spoken for—this is one of them.\u003cbr data-start=\"447\" data-end=\"450\"\u003eDuring a small tasting session, Scott tasted this Gesha, paused, and immediately reserved the entire limited quantity. \u003cstrong data-start=\"569\" data-end=\"595\"\u003eFinca El Altillo Gesha\u003c\/strong\u003e is vibrant, juicy, and bursting with ripe orange-toned stone fruit. Expect it to be available for only a couple of roasts—\u003cstrong data-start=\"718\" data-end=\"765\"\u003ethis is a blink-and-you’ll-miss-it release.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"772\" data-end=\"820\"\u003e\u003cstrong data-start=\"775\" data-end=\"820\"\u003eTHE PRODUCER — Eymar Rosero of El Altillo\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"821\" data-end=\"1086\"\u003e\u003cstrong data-start=\"821\" data-end=\"837\"\u003eEymar Rosero\u003c\/strong\u003e runs \u003cstrong data-start=\"843\" data-end=\"863\"\u003eFinca El Altillo\u003c\/strong\u003e with a rare blend of technical expertise and generational intuition. Born into a coffee-growing family and trained in \u003cstrong data-start=\"982\" data-end=\"1010\"\u003eenvironmental management\u003c\/strong\u003e, Eymar brings a thoughtful, scientific approach to post-harvest processing.\u003c\/p\u003e\n\u003cp data-start=\"1088\" data-end=\"1307\"\u003eWhile he often experiments with progressive fermentation styles, this Gesha showcases restraint: \u003cstrong data-start=\"1185\" data-end=\"1219\"\u003ea pure, classic washed process\u003c\/strong\u003e that highlights terroir and varietal clarity rather than fermentation-driven intensity.\u003c\/p\u003e\n\u003ch2 data-start=\"1314\" data-end=\"1366\"\u003e\u003cstrong data-start=\"1317\" data-end=\"1366\"\u003eTHE PROCESS — Clean, Classic, and Transparent\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1367\" data-end=\"1431\"\u003eThis lot is processed with a focus on precision and cleanliness:\u003c\/p\u003e\n\u003cul data-start=\"1433\" data-end=\"1565\"\u003e\n\u003cli data-start=\"1433\" data-end=\"1472\"\u003e\n\u003cp data-start=\"1435\" data-end=\"1472\"\u003e🌱 \u003cstrong data-start=\"1438\" data-end=\"1453\"\u003eHand-picked\u003c\/strong\u003e at peak ripeness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1473\" data-end=\"1517\"\u003e\n\u003cp data-start=\"1475\" data-end=\"1517\"\u003e⚙️ \u003cstrong data-start=\"1478\" data-end=\"1515\"\u003eDepulped and traditionally washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1518\" data-end=\"1565\"\u003e\n\u003cp data-start=\"1520\" data-end=\"1565\"\u003e🌤️ \u003cstrong data-start=\"1524\" data-end=\"1563\"\u003eDried on raised beds for 20–25 days\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1567\" data-end=\"1750\"\u003eThe extended, slow drying builds sweetness and structure without adding funk or over-processing. The result is a \u003cstrong data-start=\"1680\" data-end=\"1749\"\u003ecrystalline expression of Gesha grown in Nariño’s high elevations\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2 data-start=\"1757\" data-end=\"1811\"\u003e\u003cstrong data-start=\"1760\" data-end=\"1811\"\u003eTHE CUP — Ripe Stone Fruit + Citrus Electricity\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1812\" data-end=\"1925\"\u003eThis Gesha is all about \u003cstrong data-start=\"1836\" data-end=\"1876\"\u003ebright, juicy, orange-spectrum fruit\u003c\/strong\u003e supported by delicate florals and sweet acidity.\u003c\/p\u003e\n\u003ch3 data-start=\"1927\" data-end=\"1947\"\u003e\u003cstrong data-start=\"1931\" data-end=\"1947\"\u003eFlavour Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1948\" data-end=\"2050\"\u003e\n\u003cli data-start=\"1948\" data-end=\"1966\"\u003e\n\u003cp data-start=\"1950\" data-end=\"1966\"\u003e🍊 \u003cstrong data-start=\"1953\" data-end=\"1964\"\u003eApricot\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1967\" data-end=\"1983\"\u003e\n\u003cp data-start=\"1969\" data-end=\"1983\"\u003e🍑 \u003cstrong data-start=\"1972\" data-end=\"1981\"\u003ePeach\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1984\" data-end=\"2005\"\u003e\n\u003cp data-start=\"1986\" data-end=\"2005\"\u003e🍊 \u003cstrong data-start=\"1989\" data-end=\"2003\"\u003eGrapefruit\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2006\" data-end=\"2050\"\u003e\n\u003cp data-start=\"2008\" data-end=\"2050\"\u003e✨ \u003cstrong data-start=\"2010\" data-end=\"2048\"\u003eRipe orange-toned fruit throughout\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2052\" data-end=\"2069\"\u003e\u003cstrong data-start=\"2056\" data-end=\"2069\"\u003eStructure\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2070\" data-end=\"2148\"\u003e\n\u003cli data-start=\"2070\" data-end=\"2096\"\u003e\n\u003cp data-start=\"2072\" data-end=\"2096\"\u003eClean, glowing acidity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2097\" data-end=\"2118\"\u003e\n\u003cp data-start=\"2099\" data-end=\"2118\"\u003eLight, silky body\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2119\" data-end=\"2148\"\u003e\n\u003cp data-start=\"2121\" data-end=\"2148\"\u003eLong, sweet citrus finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2150\" data-end=\"2211\"\u003eA refined, expressive washed Gesha—\u003cstrong data-start=\"2185\" data-end=\"2210\"\u003eenergetic yet elegant\u003c\/strong\u003e.\u003cstrong data-start=\"2221\" data-end=\"2232\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"224\" data-start=\"173\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Default Title","offer_id":56924996632950,"sku":"PRODIGAL-ATILLO-GESHA","price":23.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBAltillo.webp?v=1766237704"},{"product_id":"prodigal-nilson-lopez-finca-san-antonio-washed-gesha-colombia","title":"Prodigal - Nilson Lopez - Finca San Antonio - Washed Gesha | Colombia","description":"\u003ch2 data-end=\"181\" data-start=\"166\"\u003e\u003cstrong data-end=\"181\" data-start=\"169\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"836\" data-start=\"182\"\u003e\n\u003cli data-end=\"252\" data-start=\"182\"\u003e\n\u003cp data-end=\"252\" data-start=\"184\"\u003e\u003cstrong data-end=\"195\" data-start=\"184\"\u003eOrigin:\u003c\/strong\u003e Nariño, Colombia \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"341\" data-start=\"253\"\u003e\n\u003cp data-end=\"341\" data-start=\"255\"\u003e\u003cstrong data-end=\"268\" data-start=\"255\"\u003eProducer:\u003c\/strong\u003e Nilson Lopez \/ Finca San Antonio \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"402\" data-start=\"342\"\u003e\n\u003cp data-end=\"402\" data-start=\"344\"\u003e\u003cstrong data-end=\"356\" data-start=\"344\"\u003eVariety:\u003c\/strong\u003e Gesha \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"464\" data-start=\"403\"\u003e\n\u003cp data-end=\"464\" data-start=\"405\"\u003e\u003cstrong data-end=\"417\" data-start=\"405\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"571\" data-start=\"465\"\u003e\n\u003cp data-end=\"571\" data-start=\"467\"\u003e\u003cstrong data-end=\"481\" data-start=\"467\"\u003eElevation:\u003c\/strong\u003e ~2,200 - 2,300 m\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"662\" data-start=\"572\"\u003e\n\u003cp data-end=\"662\" data-start=\"574\"\u003e\u003cstrong data-end=\"590\" data-start=\"574\"\u003eRoast Level:\u003c\/strong\u003e Light (filter \/ delicate roast) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"733\" data-start=\"663\"\u003e\n\u003cp data-end=\"733\" data-start=\"665\"\u003e\u003cstrong data-end=\"678\" data-start=\"665\"\u003eBag Size:\u003c\/strong\u003e 150 g (5.3 oz) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"836\" data-start=\"734\"\u003e\n\u003cp data-end=\"836\" data-start=\"736\"\u003e\u003cstrong data-end=\"754\" data-start=\"736\"\u003eTasting Notes:\u003c\/strong\u003e \u003cstrong data-end=\"256\" data-start=\"244\"\u003e🍑 \u003c\/strong\u003ePeach • \u003cstrong data-end=\"327\" data-start=\"304\"\u003e🍊 \u003c\/strong\u003eOrange Marmalade • \u003cstrong data-end=\"447\" data-start=\"421\"\u003e🌸\u003c\/strong\u003eFloral aromatics \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"856\" data-start=\"843\"\u003e\u003cstrong data-end=\"856\" data-start=\"846\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1395\" data-start=\"857\"\u003eProdigal is excited to present the \u003cstrong data-end=\"934\" data-start=\"892\"\u003eNilson Lopez – Finca San Antonio Gesha\u003c\/strong\u003e, a stunning single‑origin coffee from the heights of Nariño, Colombia. Cultivated by one of the region’s most respected producing families and roasted with precision to highlight Gesha’s natural elegance, this coffee is a refined and expressive filter option. With bright fruit sweetness, floral lift, and delicately balanced acidity, it showcases why Colombian Gesha continues to capture the hearts of coffee aficionados. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1422\" data-start=\"1402\"\u003e\u003cstrong data-end=\"1422\" data-start=\"1405\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2052\" data-start=\"1423\"\u003eAt the heart of this coffee is \u003cstrong data-end=\"1470\" data-start=\"1454\"\u003eNilson Lopez\u003c\/strong\u003e and the family‑run \u003cstrong data-end=\"1511\" data-start=\"1490\"\u003eFinca San Antonio\u003c\/strong\u003e, a farm with a strong legacy of excellence in Colombia’s highly competitive specialty coffee scene. The Lopez family has consistently performed well in national competitions like the \u003cstrong data-end=\"1726\" data-start=\"1695\"\u003eColombian Cup of Excellence\u003c\/strong\u003e, and multiple generations have helped evolve the operation into a source of beautifully cultivated lots. Prodigal’s relationship with Finca San Antonio reflects a deep respect for the care and tradition found on the farm, particularly in how they handle delicate varieties such as Gesha. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"2078\" data-start=\"2059\"\u003e\u003cstrong data-end=\"2078\" data-start=\"2062\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2648\" data-start=\"2079\"\u003eThis Gesha lot undergoes a \u003cstrong data-end=\"2136\" data-start=\"2106\"\u003etraditional washed process\u003c\/strong\u003e, designed to emphasize clarity and varietal brightness. Only the ripest cherries are hand‑picked, then \u003cstrong data-end=\"2269\" data-start=\"2240\"\u003edensity sorted and pulped\u003c\/strong\u003e to prepare the beans for fermentation. After approximately \u003cstrong data-end=\"2365\" data-start=\"2329\"\u003e36 hours of aerobic fermentation\u003c\/strong\u003e, the coffee is thoroughly washed and then \u003cstrong data-end=\"2439\" data-start=\"2408\"\u003eshade‑dried over 18–22 days\u003c\/strong\u003e. This careful pace allows the coffee to mature gently, preserving nuanced sweetness and accentuating floral aromatics without overwhelming fermentation‑derived flavours. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"135\" data-start=\"120\"\u003e\u003cstrong data-end=\"135\" data-start=\"123\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"658\" data-start=\"136\"\u003eIn the cup, the Nilson Lopez Gesha presents with a \u003cstrong data-end=\"229\" data-start=\"187\"\u003eluminous clarity and refined sweetness\u003c\/strong\u003e. Expect juicy \u003cstrong data-end=\"256\" data-start=\"244\"\u003epeach 🍑\u003c\/strong\u003e notes up front, complemented by touchpoints of \u003cstrong data-end=\"327\" data-start=\"304\"\u003eorange marmalade 🍊\u003c\/strong\u003e that give a citrus‑like brightness to the mid‑palate. Floating above these core flavours is a \u003cstrong data-end=\"447\" data-start=\"421\"\u003elifted floral aroma 🌸\u003c\/strong\u003e that evokes delicate blooms and accentuates the variety’s naturally expressive profile. The finish is clean, elegant, and lingering—making this coffee both approachable and deeply satisfying for filter brewing.\u003c\/p\u003e\n\u003ch2 data-end=\"3246\" data-start=\"3231\"\u003e\u003cstrong data-end=\"3246\" data-start=\"3234\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3749\" data-start=\"3247\"\u003eProdigal’s \u003cstrong data-end=\"3300\" data-start=\"3258\"\u003eNilson Lopez – Finca San Antonio Gesha\u003c\/strong\u003e is a shining example of what happens when thoughtful cultivation, meticulous processing, and careful roasting come together. The result is a coffee that’s bright, layered, and expressive—perfect for drinkers who appreciate finesse and clarity in their cup. Whether you’re seeking a standout daily filter or something special to savor slowly, this Gesha delivers an unforgettable experience from farm to brew.\u003c\/p\u003e\n\u003cp data-end=\"224\" data-start=\"173\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter \/ May 11th","offer_id":57069446988150,"sku":"PRODIGAL-NILSON-ANTONIO-GESHA-MAY11","price":24.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBNLSanAntonioGesha.webp?v=1768485410"},{"product_id":"prodigal-las-perlitas-chiroso-washed-colombia","title":"Prodigal - Las Perlitas Chiroso, Washed | Colombia","description":"\u003ch2 data-end=\"170\" data-start=\"155\"\u003e\u003cstrong data-end=\"170\" data-start=\"158\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"781\" data-start=\"171\"\u003e\n\u003cli data-end=\"240\" data-start=\"171\"\u003e\n\u003cp data-end=\"240\" data-start=\"173\"\u003e\u003cstrong data-end=\"184\" data-start=\"173\"\u003eOrigin:\u003c\/strong\u003e Huila, Colombia \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"351\" data-start=\"241\"\u003e\n\u003cp data-end=\"351\" data-start=\"243\"\u003e\u003cstrong data-end=\"256\" data-start=\"243\"\u003eProducer:\u003c\/strong\u003e Smallholder lots combined via the Las Perlitas program \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"425\" data-start=\"352\"\u003e\n\u003cp data-end=\"425\" data-start=\"354\"\u003e\u003cstrong data-end=\"366\" data-start=\"354\"\u003eVariety:\u003c\/strong\u003e Chiroso (pure lot) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"487\" data-start=\"426\"\u003e\n\u003cp data-end=\"487\" data-start=\"428\"\u003e\u003cstrong data-end=\"440\" data-start=\"428\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"570\" data-start=\"488\"\u003e\n\u003cp data-end=\"570\" data-start=\"490\"\u003e\u003cstrong data-end=\"506\" data-start=\"490\"\u003eRoast Level:\u003c\/strong\u003e Light (filter‑oriented) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"689\" data-start=\"571\"\u003e\n\u003cp data-end=\"689\" data-start=\"573\"\u003e\u003cstrong data-end=\"586\" data-start=\"573\"\u003eBag Size:\u003c\/strong\u003e 250 g\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"781\" data-start=\"690\"\u003e\n\u003cp data-end=\"781\" data-start=\"692\"\u003e\u003cstrong data-end=\"710\" data-start=\"692\"\u003eTasting Notes:\u003c\/strong\u003e Orange 🍊 • Raisin 🍇 • Juicy 🧃 \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"801\" data-start=\"788\"\u003e\u003cstrong data-end=\"801\" data-start=\"791\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1324\" data-start=\"802\"\u003eProdigal is delighted to feature \u003cstrong data-end=\"878\" data-start=\"835\"\u003eLas Perlitas Chiroso — Colombia, Washed\u003c\/strong\u003e, a standout coffee that celebrates collaboration and quality from Colombia’s specialty coffee heartland. Crafted from a pure Chiroso varietal lot sourced through the Las Perlitas programme — meaning “Little Pearls” — this coffee showcases bright, juicy flavours and elegant clarity. It’s an exciting addition to Prodigal’s light‑roast filter lineup and a true testament to how smallholder coffees can shine. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1351\" data-start=\"1331\"\u003e\u003cstrong data-end=\"1351\" data-start=\"1334\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1964\" data-start=\"1352\"\u003eThe \u003cstrong data-end=\"1382\" data-start=\"1356\"\u003eLas Perlitas programme\u003c\/strong\u003e brings together exceptional micro‑lots from smallholder farmers across regions like Huila, Antioquia, and Urrao who often produce coffee in volumes too small for export individually. Working with partners such as Coffee Quest, these tiny high‑quality lots are evaluated and combined based on strict cup standards, ensuring every bag contributes to a coffee of remarkable consistency and character. The name \u003cem data-end=\"1804\" data-start=\"1790\"\u003eLas Perlitas\u003c\/em\u003e — “Little Pearls” — reflects both the small size of these contributions and the collective quality they achieve together. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1990\" data-start=\"1971\"\u003e\u003cstrong data-end=\"1990\" data-start=\"1974\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2511\" data-start=\"1991\"\u003eThis lot is \u003cstrong data-end=\"2023\" data-start=\"2003\"\u003ewashed processed\u003c\/strong\u003e. Cherries are carefully picked at peak ripeness, fermented to remove remaining mucilage, then thoroughly washed and dried. The result is a clean, bright profile with a juicy expression that allows varietal and terroir notes to shine without overt fermentation influence.\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"2533\" data-start=\"2518\"\u003e\u003cstrong data-end=\"2533\" data-start=\"2521\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2937\" data-start=\"2534\"\u003eIn the cup, Las Perlitas Chiroso offers an inviting, \u003cstrong data-end=\"2607\" data-start=\"2587\"\u003ejuicy profile 🧃\u003c\/strong\u003e with vibrant highlights. Expect bright \u003cstrong data-end=\"2660\" data-start=\"2647\"\u003eorange 🍊\u003c\/strong\u003e sweetness upfront, deepening into rich \u003cstrong data-end=\"2713\" data-start=\"2700\"\u003eraisin 🍇\u003c\/strong\u003e tones that add a pleasant, wine‑like density. The overall expression is lively and approachable, yet nuanced — perfectly suited for filter brews that emphasize clarity and complexity. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"2959\" data-start=\"2944\"\u003e\u003cstrong data-end=\"2959\" data-start=\"2947\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3459\" data-start=\"2960\"\u003eProdigal’s \u003cstrong data-end=\"3014\" data-start=\"2971\"\u003eLas Perlitas Chiroso — Colombia, Washed\u003c\/strong\u003e is a beautiful celebration of what happens when smallholder dedication meets thoughtful sourcing and processing. With its bright fruit notes, juicy body, and elegant balance, it stands as a compelling example of Colombian specialty coffee at its best. Whether you’re exploring Chiroso for the first time or seeking a lively everyday filter, this coffee offers both approachability and depth in every cup. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"181\" data-start=\"166\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter","offer_id":57069480411510,"sku":"PRODIGAL-PERLITAS-CHIROSO","price":17.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBPerlitasChiroso.webp?v=1768485572"},{"product_id":"prodigal-vinka-sidra-anaerobic-washed-ecuador","title":"Prodigal - Vinka Sidra - Anaerobic Washed | Ecuador","description":"\u003ch2 data-start=\"196\" data-end=\"211\"\u003e\u003cstrong data-start=\"199\" data-end=\"211\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"212\" data-end=\"915\"\u003e\n\u003cli data-start=\"212\" data-end=\"284\"\u003e\n\u003cp data-start=\"214\" data-end=\"284\"\u003e\u003cstrong data-start=\"214\" data-end=\"225\"\u003eOrigin:\u003c\/strong\u003e Loja, Ecuador\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"285\" data-end=\"377\"\u003e\n\u003cp data-start=\"287\" data-end=\"377\"\u003e\u003cstrong data-start=\"287\" data-end=\"300\"\u003eProducer:\u003c\/strong\u003e Carlos \u0026amp; Maria Fernanda (Vinka Farm) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"378\" data-end=\"438\"\u003e\n\u003cp data-start=\"380\" data-end=\"438\"\u003e\u003cstrong data-start=\"380\" data-end=\"392\"\u003eVariety:\u003c\/strong\u003e Sidra \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"439\" data-end=\"549\"\u003e\n\u003cp data-start=\"441\" data-end=\"549\"\u003e\u003cstrong data-start=\"441\" data-end=\"453\"\u003eProcess:\u003c\/strong\u003e Anaerobic Washed (yeast‑driven controlled fermentation) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"550\" data-end=\"637\"\u003e\n\u003cp data-start=\"552\" data-end=\"637\"\u003e\u003cstrong data-start=\"552\" data-end=\"566\"\u003eElevation:\u003c\/strong\u003e ~1,550–1,700 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"638\" data-end=\"719\"\u003e\n\u003cp data-start=\"640\" data-end=\"719\"\u003e\u003cstrong data-start=\"640\" data-end=\"656\"\u003eRoast Level:\u003c\/strong\u003e Light (filter‑focused) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"720\" data-end=\"814\"\u003e\n\u003cp data-start=\"722\" data-end=\"814\"\u003e\u003cstrong data-start=\"722\" data-end=\"735\"\u003eBag Size:\u003c\/strong\u003e 150 g\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"815\" data-end=\"915\"\u003e\n\u003cp data-start=\"817\" data-end=\"915\"\u003e\u003cstrong data-start=\"817\" data-end=\"835\"\u003eTasting Notes:\u003c\/strong\u003e Cherry Cola 🍒🥤 • Papaya 🍈 • Vanilla 🍦 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"922\" data-end=\"935\"\u003e\u003cstrong data-start=\"925\" data-end=\"935\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"936\" data-end=\"1502\"\u003eProdigal is thrilled to bring back \u003cstrong data-start=\"971\" data-end=\"1014\"\u003eVinka Sidra — Ecuador, Anaerobic Washed\u003c\/strong\u003e, a coffee that represents both innovation and heart from one of Ecuador’s most exciting producers. This lot celebrates the beautiful Sidra varietal with a carefully controlled anaerobic fermentation that creates vibrant, playful flavours. With notes of \u003cstrong data-start=\"1268\" data-end=\"1327\"\u003echerry cola 🍒🥤, juicy papaya 🍈, and sweet vanilla 🍦\u003c\/strong\u003e, it’s a coffee that’s fun, refined, and deeply drinkable — perfect for pour‑over, Aeropress, or any filter brew that lets clarity shine. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1509\" data-end=\"1529\"\u003e\u003cstrong data-start=\"1512\" data-end=\"1529\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1530\" data-end=\"2137\"\u003eThe Vinka coffee project is led by \u003cstrong data-start=\"1565\" data-end=\"1596\"\u003eCarlos and Maria Fernanda —\u003c\/strong\u003e a married duo with backgrounds in biological and environmental sciences who turned their passion for both nature and coffee into a thriving specialty coffee farm in \u003cstrong data-start=\"1762\" data-end=\"1779\"\u003eLoja, Ecuador\u003c\/strong\u003e. Their scientific roots influence every stage of cultivation and processing, from soil stewardship to precision fermentation control. When they’re not tending the coffee, they teach and research biodiversity, sustainable agriculture, and forest conservation — values that are woven deeply into the fabric of Vinka Farm. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2144\" data-end=\"2163\"\u003e\u003cstrong data-start=\"2147\" data-end=\"2163\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2164\" data-end=\"2548\"\u003eThis Sidra lot is processed using a \u003cstrong data-start=\"2200\" data-end=\"2231\"\u003econtrolled anaerobic washed\u003c\/strong\u003e method — meaning the cherries are fermented without oxygen and with selected yeast strains isolated on the farm itself. After picking at peak ripeness, the cherries undergo anaerobic fermentation to develop clean acidity and complex aromatics. The beans are then washed and dried in a \u003cstrong data-start=\"2517\" data-end=\"2545\"\u003ethree‑stage drying cycle\u003c\/strong\u003e:\u003c\/p\u003e\n\u003col data-start=\"2549\" data-end=\"2840\"\u003e\n\u003cli data-start=\"2549\" data-end=\"2580\"\u003e\n\u003cp data-start=\"2552\" data-end=\"2580\"\u003e~10 days of partial drying\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2581\" data-end=\"2612\"\u003e\n\u003cp data-start=\"2584\" data-end=\"2612\"\u003e~10 days of enzymatic rest\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2613\" data-end=\"2840\"\u003e\n\u003cp data-start=\"2616\" data-end=\"2840\"\u003e~10 days of final drying\u003cbr data-start=\"2640\" data-end=\"2643\"\u003eThis thoughtful process nurtures purity and balance, enhancing brightness without jagged edges, and bringing out the varietal character of Sidra beautifully. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2 data-start=\"2847\" data-end=\"2862\"\u003e\u003cstrong data-start=\"2850\" data-end=\"2862\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2863\" data-end=\"3314\"\u003eIn the cup, \u003cstrong data-start=\"2875\" data-end=\"2949\"\u003eVinka Sidra delivers a flavour experience that’s lively and expressive\u003c\/strong\u003e. Expect fun \u003cstrong data-start=\"2962\" data-end=\"2982\"\u003echerry cola 🍒🥤\u003c\/strong\u003e sweetness upfront, melding into juicy tropical \u003cstrong data-start=\"3030\" data-end=\"3043\"\u003epapaya 🍈\u003c\/strong\u003e notes that dance across the mid‑palate, all grounded by a gentle, fragrant \u003cstrong data-start=\"3119\" data-end=\"3133\"\u003evanilla 🍦\u003c\/strong\u003e finish. The overall profile is energetic yet harmonious, with bright acidity and a silky clarity that keeps each sip engaging and delicious. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"3321\" data-end=\"3336\"\u003e\u003cstrong data-start=\"3324\" data-end=\"3336\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3337\" data-end=\"3809\"\u003eProdigal’s \u003cstrong data-start=\"3348\" data-end=\"3391\"\u003eVinka Sidra — Ecuador, Anaerobic Washed\u003c\/strong\u003e is a standout example of how thoughtful processing and passionate farming can elevate a distinct varietal like Sidra into something truly special. With its playful fruit character, sweet spice undertones, and crisp, balanced cup, this coffee offers an exciting journey from farm to cup — one that showcases the versatility and potential of Ecuador’s specialty coffee landscape.\u003c\/p\u003e\n\u003ch2 data-start=\"166\" data-end=\"181\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter","offer_id":57069551518070,"sku":"PRODIGAL-VINKA-SIDRA","price":26.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEB_Vinka_Washed_Sidra.webp?v=1768485749"},{"product_id":"prodigal-kaliluni-aa-washed-kenya","title":"Prodigal - Kaliluni AA, Washed | Kenya","description":"\u003ch2 data-end=\"150\" data-start=\"135\"\u003e\u003cstrong data-end=\"150\" data-start=\"138\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1038\" data-start=\"151\"\u003e\n\u003cli data-end=\"232\" data-start=\"151\"\u003e\n\u003cp data-end=\"232\" data-start=\"153\"\u003e\u003cstrong data-end=\"164\" data-start=\"153\"\u003eOrigin:\u003c\/strong\u003e Machakos County, Kenya\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"387\" data-start=\"233\"\u003e\n\u003cp data-end=\"387\" data-start=\"235\"\u003e\u003cstrong data-end=\"248\" data-start=\"235\"\u003eProducer:\u003c\/strong\u003e Kaliluni Farmer Cooperative Society (via Kaliluni Factory) — smallholders with cooperative support \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"475\" data-start=\"388\"\u003e\n\u003cp data-end=\"475\" data-start=\"390\"\u003e\u003cstrong data-end=\"404\" data-start=\"390\"\u003eVarieties:\u003c\/strong\u003e SL‑28, SL‑34, Batian, Ruiru 11 \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"537\" data-start=\"476\"\u003e\n\u003cp data-end=\"537\" data-start=\"478\"\u003e\u003cstrong data-end=\"490\" data-start=\"478\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"633\" data-start=\"538\"\u003e\n\u003cp data-end=\"633\" data-start=\"540\"\u003e\u003cstrong data-end=\"550\" data-start=\"540\"\u003eGrade\/Sort:\u003c\/strong\u003e AA\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"759\" data-start=\"634\"\u003e\n\u003cp data-end=\"759\" data-start=\"636\"\u003e\u003cstrong data-end=\"650\" data-start=\"636\"\u003eElevation:\u003c\/strong\u003e ~1,700–1,900 m above sea level (typical for Kaliluni region coffees) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"841\" data-start=\"760\"\u003e\n\u003cp data-end=\"841\" data-start=\"762\"\u003e\u003cstrong data-end=\"778\" data-start=\"762\"\u003eRoast Level:\u003c\/strong\u003e Light \/ filter‑focused \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"944\" data-start=\"842\"\u003e\n\u003cp data-end=\"944\" data-start=\"844\"\u003e\u003cstrong data-end=\"857\" data-start=\"844\"\u003eBag Size:\u003c\/strong\u003e 250 g\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1038\" data-start=\"945\"\u003e\n\u003cp data-end=\"1038\" data-start=\"947\"\u003e\u003cstrong data-end=\"965\" data-start=\"947\"\u003eTasting Notes:\u003c\/strong\u003e Peach 🍑 • Apricot 🍑 • Berries 🫐 \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"1058\" data-start=\"1045\"\u003e\u003cstrong data-end=\"1058\" data-start=\"1048\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1587\" data-start=\"1059\"\u003eProdigal is excited to introduce \u003cstrong data-end=\"1123\" data-start=\"1092\"\u003eKaliluni AA — Kenya, Washed\u003c\/strong\u003e, a vibrant and meticulously processed Kenyan single‑origin coffee with classic bright acidity and expressive fruit character. Sourced from the \u003cstrong data-end=\"1306\" data-start=\"1267\"\u003eKaliluni Farmer Cooperative Society\u003c\/strong\u003e and brought to Prodigal’s roster fresh from the harvest, this AA‑graded Kenyan coffee brings crisp \u003cstrong data-end=\"1446\" data-start=\"1406\"\u003epeach 🍑, apricot 🍑, and berries 🫐\u003c\/strong\u003e notes to the forefront — encapsulating the lively, juicy style that Kenyan coffees are celebrated for. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1614\" data-start=\"1594\"\u003e\u003cstrong data-end=\"1614\" data-start=\"1597\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2239\" data-start=\"1615\"\u003eKaliluni coffee arrives via the \u003cstrong data-end=\"1686\" data-start=\"1647\"\u003eKaliluni Farmer Cooperative Society\u003c\/strong\u003e, where approximately 1,600+ smallholder farmers supply their ripe cherry to the \u003cstrong data-end=\"1787\" data-start=\"1767\"\u003eKaliluni Factory\u003c\/strong\u003e in \u003cstrong data-end=\"1810\" data-start=\"1791\"\u003eMachakos County\u003c\/strong\u003e, Kenya. These farmers cultivate a mix of renowned Kenyan varietals — including \u003cstrong data-end=\"1928\" data-start=\"1890\"\u003eSL‑28, SL‑34, Batian, and Ruiru 11\u003c\/strong\u003e — on high‑altitude volcanic soils that contribute to excellent bean development. The cooperative is part of the broader \u003cstrong data-end=\"2079\" data-start=\"2049\"\u003eMachakos Cooperative Union\u003c\/strong\u003e, which provides access to milling support, training, and community resources that help elevate quality and consistency. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"2265\" data-start=\"2246\"\u003e\u003cstrong data-end=\"2265\" data-start=\"2249\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2922\" data-start=\"2266\"\u003eKaliluni AA is processed with Kenya’s \u003cstrong data-end=\"2329\" data-start=\"2304\"\u003eclassic washed method\u003c\/strong\u003e, which emphasizes cleanliness and clarity in the cup. Cherry is hand‑picked and delivered the same day to the washing station, where rigorous sorting ensures only the best ripe cherry is accepted. The coffee is pulped and fermented for around \u003cstrong data-end=\"2588\" data-start=\"2573\"\u003e16–18 hours\u003c\/strong\u003e, just long enough to break down mucilage without introducing unwanted flavors. After fermentation, the coffee is thoroughly washed and dried before being graded, milled, and exported. This meticulous approach helps preserve the bright acidity and pure fruit notes Kenyan coffees are loved for. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"2944\" data-start=\"2929\"\u003e\u003cstrong data-end=\"2944\" data-start=\"2932\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3427\" data-start=\"2945\"\u003eIn the cup, \u003cstrong data-end=\"3005\" data-start=\"2957\"\u003eKaliluni AA delivers a clean, lively profile\u003c\/strong\u003e with bright and juicy fruit forwardness. You’ll notice ripe \u003cstrong data-end=\"3078\" data-start=\"3066\"\u003epeach 🍑\u003c\/strong\u003e and \u003cstrong data-end=\"3097\" data-start=\"3083\"\u003eapricot 🍑\u003c\/strong\u003e sweetness harmonizing with deeper \u003cstrong data-end=\"3144\" data-start=\"3132\"\u003eberry 🫐\u003c\/strong\u003e undertones, all supported by a crisp acidity that dances across the palate. The finish is clean and refreshing.\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"3449\" data-start=\"3434\"\u003e\u003cstrong data-end=\"3449\" data-start=\"3437\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3961\" data-start=\"3450\"\u003eProdigal’s \u003cstrong data-end=\"3492\" data-start=\"3461\"\u003eKaliluni AA — Kenya, Washed\u003c\/strong\u003e is a stunning example of Kenyan AA coffee at its best — expressive, balanced, and bursting with bright fruit character. From the cooperative’s careful processing to Prodigal’s thoughtful roast, this coffee highlights why Kenya continues to be revered in the specialty coffee world. Whether you’re a long time fan of Kenyan profiles or exploring them for the first time, this lot offers a joyful, juicy, and deeply morish cup!\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"181\" data-start=\"166\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter","offer_id":57069614104950,"sku":"PRODIGAL-KALILUNI-AA","price":17.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBKaliluni.webp?v=1768485947"},{"product_id":"prodigal-tres-de-mayo-peru","title":"Prodigal - Tres De Mayo | Peru","description":"\u003ch2 data-start=\"213\" data-end=\"228\"\u003e\u003cstrong data-start=\"216\" data-end=\"228\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"229\" data-end=\"856\"\u003e\n\u003cli data-start=\"229\" data-end=\"268\"\u003e\n\u003cp data-start=\"231\" data-end=\"268\"\u003e\u003cstrong data-start=\"231\" data-end=\"242\"\u003eOrigin:\u003c\/strong\u003e Peru — \u003cem data-start=\"255\" data-end=\"266\"\u003eCajamarca\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"269\" data-end=\"374\"\u003e\n\u003cp data-start=\"271\" data-end=\"374\"\u003e\u003cstrong data-start=\"271\" data-end=\"284\"\u003eProducer:\u003c\/strong\u003e Candelaria Sarango Santos (Tres de Mayo farm) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"375\" data-end=\"452\"\u003e\n\u003cp data-start=\"377\" data-end=\"452\"\u003e\u003cstrong data-start=\"377\" data-end=\"391\"\u003eVarietals:\u003c\/strong\u003e Typica \u0026amp; Caturra \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"453\" data-end=\"594\"\u003e\n\u003cp data-start=\"455\" data-end=\"594\"\u003e\u003cstrong data-start=\"455\" data-end=\"467\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"595\" data-end=\"693\"\u003e\n\u003cp data-start=\"597\" data-end=\"693\"\u003e\u003cstrong data-start=\"597\" data-end=\"611\"\u003eElevation:\u003c\/strong\u003e ~1,600 – 1,800 m\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"694\" data-end=\"727\"\u003e\n\u003cp data-start=\"696\" data-end=\"727\"\u003e\u003cstrong data-start=\"696\" data-end=\"706\"\u003eRoast:\u003c\/strong\u003e \u003cstrong data-start=\"707\" data-end=\"725\"\u003eLight (Filter)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"728\" data-end=\"751\"\u003e\n\u003cp data-start=\"730\" data-end=\"751\"\u003e\u003cstrong data-start=\"730\" data-end=\"743\"\u003eBag Size:\u003c\/strong\u003e 250 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"752\" data-end=\"856\"\u003e\n\u003cp data-start=\"754\" data-end=\"856\"\u003e\u003cstrong data-start=\"754\" data-end=\"772\"\u003eTasting Notes:\u003c\/strong\u003e Green apple 🍏 • Cherry 🍒 • Zippy acidity ⚡️ \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"858\" data-end=\"861\"\u003e\n\u003ch2 data-start=\"863\" data-end=\"876\"\u003e\u003cstrong data-start=\"866\" data-end=\"876\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"877\" data-end=\"1292\"\u003eProdigal is excited to present \u003cstrong data-start=\"908\" data-end=\"924\"\u003eTres de Mayo\u003c\/strong\u003e, a crisp and vibrant \u003cstrong data-start=\"946\" data-end=\"972\"\u003ewashed Peruvian coffee\u003c\/strong\u003e sourced from \u003cem data-start=\"986\" data-end=\"997\"\u003eCajamarca\u003c\/em\u003e and skillfully handled by \u003cstrong data-start=\"1024\" data-end=\"1053\"\u003eCandelaria Sarango Santos\u003c\/strong\u003e. This lot highlights the \u003cem data-start=\"1079\" data-end=\"1135\"\u003edelicate interplay of bright fruit and clean structure\u003c\/em\u003e that makes washed coffees from this region so compelling — with a flavour profile that’s both \u003cstrong data-start=\"1230\" data-end=\"1253\"\u003eplayful and refined\u003c\/strong\u003e. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1294\" data-end=\"1297\"\u003e\n\u003ch2 data-start=\"1299\" data-end=\"1319\"\u003e\u003cstrong data-start=\"1302\" data-end=\"1319\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1320\" data-end=\"1809\"\u003eThis coffee comes from \u003cstrong data-start=\"1343\" data-end=\"1372\"\u003eCandelaria Sarango Santos\u003c\/strong\u003e and her family’s \u003cem data-start=\"1390\" data-end=\"1404\"\u003eTres de Mayo\u003c\/em\u003e farm in Cajamarca — a region known for its high elevations and strong coffee culture. Candelaria learned the craft from her parents and continues a tradition of careful cultivation and harvest selection that prioritises \u003cstrong data-start=\"1625\" data-end=\"1653\"\u003eripeness and consistency\u003c\/strong\u003e. Prodigal is thrilled with the quality this farm has delivered and looks forward to working with their coffees again. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1811\" data-end=\"1814\"\u003e\n\u003ch2 data-start=\"1816\" data-end=\"1835\"\u003e\u003cstrong data-start=\"1819\" data-end=\"1835\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1836\" data-end=\"2315\"\u003e\u003cstrong data-start=\"1836\" data-end=\"1852\"\u003eTres de Mayo\u003c\/strong\u003e is prepared using a \u003cstrong data-start=\"1873\" data-end=\"1898\"\u003eclassic washed method\u003c\/strong\u003e designed to bring clarity and balance. After \u003cstrong data-start=\"1944\" data-end=\"1973\"\u003eselective hand‑harvesting\u003c\/strong\u003e, ripe cherries are \u003cstrong data-start=\"1993\" data-end=\"2017\"\u003eimmediately depulped\u003c\/strong\u003e and \u003cstrong data-start=\"2022\" data-end=\"2062\"\u003ebriefly fermented in open containers\u003c\/strong\u003e to develop inherent sugars and brightness. The coffee is then \u003cstrong data-start=\"2125\" data-end=\"2141\"\u003efully washed\u003c\/strong\u003e to remove mucilage and \u003cstrong data-start=\"2165\" data-end=\"2212\"\u003edried on raised African beds for 15–20 days\u003c\/strong\u003e, ensuring even drying and clean, transparent flavour expression. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2317\" data-end=\"2320\"\u003e\n\u003ch2 data-start=\"2322\" data-end=\"2337\"\u003e\u003cstrong data-start=\"2325\" data-end=\"2337\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2338\" data-end=\"2718\"\u003eIn the cup, this coffee is \u003cstrong data-start=\"2365\" data-end=\"2393\"\u003ebright, juicy, and clean\u003c\/strong\u003e. Fresh \u003cstrong data-start=\"2401\" data-end=\"2419\"\u003egreen apple 🍏\u003c\/strong\u003e leads with a crisp acidity, followed by a lively \u003cstrong data-start=\"2469\" data-end=\"2482\"\u003echerry 🍒\u003c\/strong\u003e sweetness that carries through the mid‑palate. A \u003cem data-start=\"2532\" data-end=\"2542\"\u003ezippy ⚡️\u003c\/em\u003e brightness makes for a refreshing and engaging profile — perfect for \u003cstrong data-start=\"2612\" data-end=\"2630\"\u003efilter brewing\u003c\/strong\u003e and those who love coffees with clarity and lift. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2720\" data-end=\"2723\"\u003e\n\u003ch2 data-start=\"2725\" data-end=\"2740\"\u003e\u003cstrong data-start=\"2728\" data-end=\"2740\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2741\" data-end=\"3136\"\u003eProdigal’s \u003cstrong data-start=\"2752\" data-end=\"2783\"\u003eTres de Mayo (Peru, Washed)\u003c\/strong\u003e is a \u003cstrong data-start=\"2789\" data-end=\"2824\"\u003eclean and vibrant single‑origin\u003c\/strong\u003e that showcases the potential of \u003cstrong data-start=\"2857\" data-end=\"2879\"\u003eTypica and Caturra\u003c\/strong\u003e grown in \u003cem data-start=\"2889\" data-end=\"2900\"\u003eCajamarca\u003c\/em\u003e. With its \u003cstrong data-start=\"2911\" data-end=\"2972\"\u003efresh fruit energy, zippy acidity, and inherent sweetness\u003c\/strong\u003e, it’s a \u003cstrong data-start=\"2981\" data-end=\"3009\"\u003edelightful filter coffee\u003c\/strong\u003e — expressive yet balanced, and a great example of Peruvian washed character done well.\u003c\/p\u003e\n\u003ch2 data-end=\"181\" data-start=\"166\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter","offer_id":57269711634806,"sku":"PRODIGAL-TRES-MAYO","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBTresdeMayo.webp?v=1770801839"},{"product_id":"prodigal-las-perlitas-lot-7-colombia","title":"Prodigal - Las Perlitas Lot 7 | Colombia","description":"\u003ch2 data-start=\"224\" data-end=\"239\"\u003e\u003cstrong data-start=\"227\" data-end=\"239\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"240\" data-end=\"881\"\u003e\n\u003cli data-start=\"240\" data-end=\"279\"\u003e\n\u003cp data-start=\"242\" data-end=\"279\"\u003e\u003cstrong data-start=\"242\" data-end=\"253\"\u003eOrigin:\u003c\/strong\u003e Colombia — \u003cem data-start=\"270\" data-end=\"277\"\u003eHuila\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"280\" data-end=\"407\"\u003e\n\u003cp data-start=\"282\" data-end=\"407\"\u003e\u003cstrong data-start=\"282\" data-end=\"295\"\u003eProducer:\u003c\/strong\u003e Smallholder farms via The Las Perlitas project (combined microlots) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"408\" data-end=\"505\"\u003e\n\u003cp data-start=\"410\" data-end=\"505\"\u003e\u003cstrong data-start=\"410\" data-end=\"424\"\u003eVarietals:\u003c\/strong\u003e Pink Bourbon, Caturra, Geisha, Aruzi \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"506\" data-end=\"571\"\u003e\n\u003cp data-start=\"508\" data-end=\"571\"\u003e\u003cstrong data-start=\"508\" data-end=\"520\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"572\" data-end=\"653\"\u003e\n\u003cp data-start=\"574\" data-end=\"653\"\u003e\u003cstrong data-start=\"574\" data-end=\"588\"\u003eElevation:\u003c\/strong\u003e ~1,700 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"654\" data-end=\"725\"\u003e\n\u003cp data-start=\"656\" data-end=\"725\"\u003e\u003cstrong data-start=\"656\" data-end=\"666\"\u003eRoast:\u003c\/strong\u003e Light (Filter) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"726\" data-end=\"787\"\u003e\n\u003cp data-start=\"728\" data-end=\"787\"\u003e\u003cstrong data-start=\"728\" data-end=\"741\"\u003eBag Size:\u003c\/strong\u003e 250 g \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"788\" data-end=\"881\"\u003e\n\u003cp data-start=\"790\" data-end=\"881\"\u003e\u003cstrong data-start=\"790\" data-end=\"808\"\u003eTasting Notes:\u003c\/strong\u003e Orange 🍊 • Berries 🍓 • Floral 🌼 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"883\" data-end=\"886\"\u003e\n\u003ch2 data-start=\"888\" data-end=\"901\"\u003e\u003cstrong data-start=\"891\" data-end=\"901\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"902\" data-end=\"1402\"\u003eProdigal is excited to present \u003cstrong data-start=\"933\" data-end=\"955\"\u003eLas Perlitas Lot 7\u003c\/strong\u003e, the latest iteration of their \u003cem data-start=\"987\" data-end=\"1002\"\u003eLittle Pearls\u003c\/em\u003e project — a collaborative endeavour that brings together \u003cstrong data-start=\"1060\" data-end=\"1126\"\u003ehigh‑quality microlots from smallholder producers across Huila\u003c\/strong\u003e that would otherwise be too small to export on their own. This 7th lot is especially \u003cstrong data-start=\"1212\" data-end=\"1231\"\u003eprocess‑forward\u003c\/strong\u003e, combining multiple varietals into a \u003cstrong data-start=\"1269\" data-end=\"1307\"\u003ecomplex and exciting washed coffee\u003c\/strong\u003e that bursts with \u003cstrong data-start=\"1325\" data-end=\"1363\"\u003ebright fruit and floral expression\u003c\/strong\u003e. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1404\" data-end=\"1407\"\u003e\n\u003ch2 data-start=\"1409\" data-end=\"1429\"\u003e\u003cstrong data-start=\"1412\" data-end=\"1429\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1430\" data-end=\"1909\"\u003eThe \u003cstrong data-start=\"1434\" data-end=\"1458\"\u003eLas Perlitas project\u003c\/strong\u003e is orchestrated by collaborators like Stephen of \u003cem data-start=\"1508\" data-end=\"1526\"\u003eThe Coffee Quest\u003c\/em\u003e, who identify and source outstanding micro‑lots — often just a few bags at a time — from \u003cstrong data-start=\"1616\" data-end=\"1674\"\u003esmallholder farms throughout Colombia’s coffee regions\u003c\/strong\u003e. By \u003cem data-start=\"1679\" data-end=\"1739\"\u003euniting these little pearls into a single export‑sized lot\u003c\/em\u003e, Prodigal highlights the \u003cstrong data-start=\"1765\" data-end=\"1801\"\u003ecollective quality and diversity\u003c\/strong\u003e of these growers’ work, rather than focusing on large single estates. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1911\" data-end=\"1914\"\u003e\n\u003ch2 data-start=\"1916\" data-end=\"1935\"\u003e\u003cstrong data-start=\"1919\" data-end=\"1935\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1936\" data-end=\"2410\"\u003eThis lot is \u003cstrong data-start=\"1948\" data-end=\"1968\"\u003ewashed processed\u003c\/strong\u003e, meaning only the fruit skin and mucilage are removed before \u003cstrong data-start=\"2030\" data-end=\"2063\"\u003eclean fermentation and drying\u003c\/strong\u003e, preserving brightness and clarity. By blending microlots from different farms and varietals (including Pink Bourbon, Caturra, Geisha, and a hint of Aruzi), the overall profile gains \u003cstrong data-start=\"2247\" data-end=\"2281\"\u003elayered complexity and balance\u003c\/strong\u003e — a hallmark of what makes Las Perlitas lots so compelling despite their humble origins. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2412\" data-end=\"2415\"\u003e\n\u003ch2 data-start=\"2417\" data-end=\"2432\"\u003e\u003cstrong data-start=\"2420\" data-end=\"2432\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2433\" data-end=\"2877\"\u003eIn the cup, \u003cstrong data-start=\"2445\" data-end=\"2467\"\u003eLas Perlitas Lot 7\u003c\/strong\u003e is \u003cstrong data-start=\"2471\" data-end=\"2497\"\u003evibrant and expressive\u003c\/strong\u003e. Expect lively \u003cstrong data-start=\"2513\" data-end=\"2537\"\u003eorange 🍊 brightness\u003c\/strong\u003e up front, followed by a rich \u003cstrong data-start=\"2567\" data-end=\"2589\"\u003eberry 🍓 sweetness\u003c\/strong\u003e that carries through the mid‑palate. Subtle \u003cstrong data-start=\"2634\" data-end=\"2657\"\u003efloral 🌼 aromatics\u003c\/strong\u003e float around the edges, adding lift and nuance to the finish. Together these qualities make it a \u003cstrong data-start=\"2755\" data-end=\"2795\"\u003erefreshing and layered filter coffee\u003c\/strong\u003e that’s both bright and deeply satisfying. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2879\" data-end=\"2882\"\u003e\n\u003ch2 data-start=\"2884\" data-end=\"2899\"\u003e\u003cstrong data-start=\"2887\" data-end=\"2899\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2900\" data-end=\"3336\"\u003eProdigal’s \u003cstrong data-start=\"2911\" data-end=\"2933\"\u003eLas Perlitas Lot 7\u003c\/strong\u003e is a celebration of \u003cstrong data-start=\"2954\" data-end=\"3010\"\u003ecollaboration, diversity, and smallholder excellence\u003c\/strong\u003e — a coffee that’s been more than the sum of its parts. Its \u003cstrong data-start=\"3070\" data-end=\"3133\"\u003efruit‑forward tang, floral complexity, and balanced clarity\u003c\/strong\u003e make it a memorable addition to any filter rotation, and a great example of how careful sourcing and blending can elevate small‑scale lots into something special.\u003c\/p\u003e\n\u003ch2 data-start=\"166\" data-end=\"181\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter","offer_id":57269745910134,"sku":"PRODIGAL-PERLITAS-LOT7","price":15.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEB_Perlitas_Lot_7_5109be62-e604-48f0-911c-12e2fb7b89c1.webp?v=1770802042"},{"product_id":"prodigal-el-espejo-ii-gesha-washed-colombia","title":"Prodigal - El Espejo II Gesha Washed | Colombia","description":"\u003ch2 data-end=\"238\" data-start=\"223\"\u003e\u003cstrong data-end=\"238\" data-start=\"226\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"874\" data-start=\"239\"\u003e\n\u003cli data-end=\"326\" data-start=\"239\"\u003e\n\u003cp data-end=\"326\" data-start=\"241\"\u003e\u003cstrong data-end=\"252\" data-start=\"241\"\u003eOrigin:\u003c\/strong\u003e Colombia — \u003cem data-end=\"287\" data-start=\"269\"\u003ePlanadas, Tolima\u003c\/em\u003e\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"427\" data-start=\"327\"\u003e\n\u003cp data-end=\"427\" data-start=\"329\"\u003e\u003cstrong data-end=\"342\" data-start=\"329\"\u003eProducer:\u003c\/strong\u003e Yerly Marcela Morales\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"492\" data-start=\"428\"\u003e\n\u003cp data-end=\"492\" data-start=\"430\"\u003e\u003cstrong data-end=\"443\" data-start=\"430\"\u003eVarietal:\u003c\/strong\u003e Gesha\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"594\" data-start=\"493\"\u003e\n\u003cp data-end=\"594\" data-start=\"495\"\u003e\u003cstrong data-end=\"507\" data-start=\"495\"\u003eProcess:\u003c\/strong\u003e Washed\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"688\" data-start=\"595\"\u003e\n\u003cp data-end=\"688\" data-start=\"597\"\u003e\u003cstrong data-end=\"611\" data-start=\"597\"\u003eElevation:\u003c\/strong\u003e ~1,700 m (typical for Planadas Gesha)\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"722\" data-start=\"689\"\u003e\n\u003cp data-end=\"722\" data-start=\"691\"\u003e\u003cstrong data-end=\"701\" data-start=\"691\"\u003eRoast:\u003c\/strong\u003e Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"764\" data-start=\"723\"\u003e\n\u003cp data-end=\"764\" data-start=\"725\"\u003e\u003cstrong data-end=\"738\" data-start=\"725\"\u003eBag Size:\u003c\/strong\u003e 150 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"874\" data-start=\"765\"\u003e\n\u003cp data-end=\"874\" data-start=\"767\"\u003e\u003cstrong data-end=\"785\" data-start=\"767\"\u003eTasting Notes:\u003c\/strong\u003e Ripe plum 🍑 • Crisp apple 🍎 • Floral aromatics 🌸\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"879\" data-start=\"876\"\u003e\n\u003ch2 data-end=\"896\" data-start=\"881\"\u003e\u003cstrong data-end=\"894\" data-start=\"884\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1311\" data-start=\"897\"\u003eProdigal is excited to present \u003cstrong data-end=\"944\" data-start=\"928\"\u003eEl Espejo II\u003c\/strong\u003e, a bright and expressive \u003cstrong data-end=\"986\" data-start=\"970\"\u003ewashed Gesha\u003c\/strong\u003e from the Planadas region of \u003cem data-end=\"1033\" data-start=\"1015\"\u003eTolima, Colombia\u003c\/em\u003e. Grown and meticulously tended by \u003cstrong data-end=\"1093\" data-start=\"1068\"\u003eYerly Marcela Morales\u003c\/strong\u003e, this lot showcases the clean purity and elegant fruit character that the Gesha varietal is renowned for, with a \u003cem data-end=\"1234\" data-start=\"1207\"\u003ejuicy, floral‑forward cup\u003c\/em\u003e that rewards thoughtful filter brewing.\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1316\" data-start=\"1313\"\u003e\n\u003ch2 data-end=\"1340\" data-start=\"1318\"\u003e\u003cstrong data-end=\"1338\" data-start=\"1321\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1789\" data-start=\"1341\"\u003eThis coffee comes from \u003cstrong data-end=\"1389\" data-start=\"1364\"\u003eYerly Marcela Morales\u003c\/strong\u003e, who manages a \u003cem data-end=\"1423\" data-start=\"1405\"\u003etwo‑hectare farm\u003c\/em\u003e in Planadas where she’s invested in enhancing quality through careful cultivation and attention to detail. Working with local partners and industry collaborators, Yerly focuses on maximising the potential of Gesha — a delicate and demanding varietal — through \u003cem data-end=\"1751\" data-start=\"1684\"\u003etimely harvesting, selective picking, and precision in processing\u003c\/em\u003e.\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1794\" data-start=\"1791\"\u003e\n\u003ch2 data-end=\"1817\" data-start=\"1796\"\u003e\u003cstrong data-end=\"1815\" data-start=\"1799\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2265\" data-start=\"1818\"\u003e\u003cstrong data-end=\"1840\" data-start=\"1818\"\u003eEl Espejo II Gesha\u003c\/strong\u003e is prepared using a classic \u003cstrong data-end=\"1886\" data-start=\"1869\"\u003ewashed method\u003c\/strong\u003e designed to emphasise clarity and varietal nuance. After \u003cstrong data-end=\"1970\" data-start=\"1944\"\u003eselective hand‑picking\u003c\/strong\u003e, ripe cherries are briefly fermented (typically ~24 hours), then thoroughly washed to remove mucilage before slow drying on raised beds over 15–20 days. This process preserves \u003cem data-end=\"2186\" data-start=\"2147\"\u003efresh acidity and aromatic complexity\u003c\/em\u003e, resulting in a \u003cem data-end=\"2227\" data-start=\"2203\"\u003eclean and balanced cup\u003c\/em\u003e.\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2270\" data-start=\"2267\"\u003e\n\u003ch2 data-end=\"2289\" data-start=\"2272\"\u003e\u003cstrong data-end=\"2287\" data-start=\"2275\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2701\" data-start=\"2290\"\u003eIn the cup, this Colombian Gesha delivers a \u003cstrong data-end=\"2365\" data-start=\"2334\"\u003evibrant and layered profile\u003c\/strong\u003e. Sweet \u003cstrong data-end=\"2389\" data-start=\"2373\"\u003eripe plum 🍑\u003c\/strong\u003e and crisp \u003cstrong data-end=\"2412\" data-start=\"2400\"\u003eapple 🍎\u003c\/strong\u003e mingle with \u003cem data-end=\"2455\" data-start=\"2425\"\u003edelicate floral aromatics 🌸\u003c\/em\u003e, giving brightness and clarity to every sip. The finish is elegant and clean, with a refined structure that makes this coffee especially rewarding as a \u003cstrong data-end=\"2623\" data-start=\"2608\"\u003efilter brew\u003c\/strong\u003e — alive with clarity and subtle depth.\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2706\" data-start=\"2703\"\u003e\n\u003ch2 data-end=\"2725\" data-start=\"2708\"\u003e\u003cstrong data-end=\"2723\" data-start=\"2711\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3178\" data-start=\"2726\"\u003eProdigal’s \u003cstrong data-end=\"2779\" data-start=\"2737\"\u003eEl Espejo II (Colombia, Washed, Gesha)\u003c\/strong\u003e is a \u003cstrong data-end=\"2825\" data-start=\"2785\"\u003erefined and expressive filter coffee\u003c\/strong\u003e that highlights both the elegant character of the \u003cstrong data-end=\"2894\" data-start=\"2876\"\u003eGesha varietal\u003c\/strong\u003e and the thoughtful care of its producer. With \u003cem data-end=\"3003\" data-start=\"2941\"\u003ejuicy fruit notes, floral complexity, and remarkable clarity\u003c\/em\u003e, it’s a standout example of Colombian specialty coffee at its best — perfect for fans of delicate, nuanced, and bright filter profiles.\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"166\" data-end=\"181\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter \/ May 22nd","offer_id":57269754855798,"sku":"PRODIGAL-ESPEJO-GESHA-MAY22","price":23.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBEspejoII_204cba03-40dc-480b-8878-ed5cdedb95b2.webp?v=1770802199"},{"product_id":"prodigal-shipago-gesha-washed-peru","title":"Prodigal - Shipago Gesha Washed | Peru","description":"\u003ch2 data-end=\"222\" data-start=\"207\"\u003e\u003cstrong data-end=\"222\" data-start=\"210\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"893\" data-start=\"223\"\u003e\n\u003cli data-end=\"323\" data-start=\"223\"\u003e\n\u003cp data-end=\"323\" data-start=\"225\"\u003e\u003cstrong data-end=\"236\" data-start=\"225\"\u003eOrigin:\u003c\/strong\u003e Peru — \u003cem data-end=\"260\" data-start=\"249\"\u003eUtcubamba\u003c\/em\u003e region, northern Andes \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"460\" data-start=\"324\"\u003e\n\u003cp data-end=\"460\" data-start=\"326\"\u003e\u003cstrong data-end=\"346\" data-start=\"326\"\u003eProducer \/ Farm:\u003c\/strong\u003e Shipago\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"527\" data-start=\"461\"\u003e\n\u003cp data-end=\"527\" data-start=\"463\"\u003e\u003cstrong data-end=\"476\" data-start=\"463\"\u003eVarietal:\u003c\/strong\u003e Geisha \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"661\" data-start=\"528\"\u003e\n\u003cp data-end=\"661\" data-start=\"530\"\u003e\u003cstrong data-end=\"542\" data-start=\"530\"\u003eProcess:\u003c\/strong\u003e Washed\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"733\" data-start=\"662\"\u003e\n\u003cp data-end=\"733\" data-start=\"664\"\u003e\u003cstrong data-end=\"674\" data-start=\"664\"\u003eRoast:\u003c\/strong\u003e Light (Filter) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"795\" data-start=\"734\"\u003e\n\u003cp data-end=\"795\" data-start=\"736\"\u003e\u003cstrong data-end=\"749\" data-start=\"736\"\u003eBag Size:\u003c\/strong\u003e 250 g \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"893\" data-start=\"796\"\u003e\n\u003cp data-end=\"893\" data-start=\"798\"\u003e\u003cstrong data-end=\"816\" data-start=\"798\"\u003eTasting Notes:\u003c\/strong\u003e Apricot 🍑 • Pineapple 🍍 • Berries 🍓 \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"898\" data-start=\"895\"\u003e\n\u003ch2 data-end=\"915\" data-start=\"900\"\u003e\u003cstrong data-end=\"913\" data-start=\"903\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1322\" data-start=\"916\"\u003eProdigal is excited to present \u003cstrong data-end=\"965\" data-start=\"947\"\u003eShipago Geisha\u003c\/strong\u003e, a vibrant washed Geisha from the high‑altitude \u003cem data-end=\"1025\" data-start=\"1014\"\u003eUtcubamba\u003c\/em\u003e region of \u003cstrong data-end=\"1044\" data-start=\"1036\"\u003ePeru\u003c\/strong\u003e. This lot highlights the expressive and nuanced qualities of one of coffee’s most revered varietals — offering \u003cstrong data-end=\"1229\" data-start=\"1156\"\u003ebright fruit sweetness, juicy tropical character, and refined clarity\u003c\/strong\u003e in a filter cup that’s as compelling as it is elegant. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1327\" data-start=\"1324\"\u003e\n\u003ch2 data-end=\"1351\" data-start=\"1329\"\u003e\u003cstrong data-end=\"1349\" data-start=\"1332\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1753\" data-start=\"1352\"\u003eThis coffee comes from \u003cstrong data-end=\"1386\" data-start=\"1375\"\u003eShipago\u003c\/strong\u003e, a Peruvian farm with roughly \u003cstrong data-end=\"1463\" data-start=\"1417\"\u003e20 hectares planted to specialty varietals\u003c\/strong\u003e including Geisha, Bourbon, Catuaí, Catimor, and Pacamara, set amid \u003cstrong data-end=\"1564\" data-start=\"1531\"\u003eover 200 ha of natural forest\u003c\/strong\u003e. The farm’s location in the fertile Utcubamba valley provides the \u003cstrong data-end=\"1669\" data-start=\"1631\"\u003erich soils and ideal microclimates\u003c\/strong\u003e that support high‑quality coffee cultivation. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1758\" data-start=\"1755\"\u003e\n\u003ch2 data-end=\"1781\" data-start=\"1760\"\u003e\u003cstrong data-end=\"1779\" data-start=\"1763\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2276\" data-start=\"1782\"\u003e\u003cstrong data-end=\"1800\" data-start=\"1782\"\u003eShipago Geisha\u003c\/strong\u003e is washed using a \u003cstrong data-end=\"1855\" data-start=\"1819\"\u003etwo‑stage fermentation technique\u003c\/strong\u003e. First, ripe cherries ferment \u003cstrong data-end=\"1926\" data-start=\"1886\"\u003ewhole (in‑cherry) for about 24 hours\u003c\/strong\u003e, then they are \u003cstrong data-end=\"2020\" data-start=\"1942\"\u003efloated to remove defects, depulped, and fermented an additional ~96 hours\u003c\/strong\u003e before washing. This deliberate sequencing encourages \u003cstrong data-end=\"2108\" data-start=\"2075\"\u003efruit development and clarity\u003c\/strong\u003e without harsh process flavours. After washing, the coffee is dried carefully to preserve \u003cstrong data-end=\"2235\" data-start=\"2198\"\u003ebrightness and aromatic precision\u003c\/strong\u003e. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2281\" data-start=\"2278\"\u003e\n\u003ch2 data-end=\"2300\" data-start=\"2283\"\u003e\u003cstrong data-end=\"2298\" data-start=\"2286\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2704\" data-start=\"2301\"\u003eIn the cup, \u003cstrong data-end=\"2331\" data-start=\"2313\"\u003eShipago Geisha\u003c\/strong\u003e is \u003cstrong data-end=\"2360\" data-start=\"2335\"\u003elively and expressive\u003c\/strong\u003e. \u003cstrong data-end=\"2376\" data-start=\"2362\"\u003eApricot 🍑\u003c\/strong\u003e sweetness provides a juicy, approachable base, followed by \u003cstrong data-end=\"2461\" data-start=\"2436\"\u003etropical pineapple 🍍\u003c\/strong\u003e that lifts the profile with bright, sunny character. Underlying \u003cstrong data-end=\"2544\" data-start=\"2526\"\u003eberry 🍓 notes\u003c\/strong\u003e add depth and fruit complexity, making for a \u003cstrong data-end=\"2630\" data-start=\"2590\"\u003erefreshing and layered filter coffee\u003c\/strong\u003e that’s both vibrant and balanced. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2709\" data-start=\"2706\"\u003e\n\u003ch2 data-end=\"2728\" data-start=\"2711\"\u003e\u003cstrong data-end=\"2726\" data-start=\"2714\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3154\" data-start=\"2729\"\u003eProdigal’s \u003cstrong data-end=\"2758\" data-start=\"2740\"\u003eShipago Geisha\u003c\/strong\u003e is a standout example of \u003cstrong data-end=\"2810\" data-start=\"2784\"\u003ePeruvian washed Geisha\u003c\/strong\u003e — combining \u003cstrong data-end=\"2874\" data-start=\"2823\"\u003eclarity, fruit intensity, and aromatic elegance\u003c\/strong\u003e in a cup that’s both accessible and memorable. With its mix of apricot, pineapple, and berry character, this coffee captures the expressive potential of its origin and varietal, delivering a \u003cstrong data-end=\"3113\" data-start=\"3066\"\u003edelicious and distinctive filter experience\u003c\/strong\u003e. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"166\" data-end=\"181\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter","offer_id":57269799551350,"sku":"PRODIGAL-SHIPAGO-GESHA","price":21.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEB_Shipago_5398c78d-4833-4d41-bf11-4067723f7af5.webp?v=1770802656"},{"product_id":"prodigal-cup-of-excellence-2025-peru-box-set","title":"Prodigal - Cup of Excellence 2025 - Peru Box Set","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eThe Peru Cup of Excellence Box Set containing two standout lots, COE#20 and #21.\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePeru — Roberto Carlos Palomino Flores Geisha (COE #20)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍑 Apricot • 🍊 Orange • 🌼 Vanilla\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Roberto Carlos Palomino Flores\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Rinconada\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cusco, Peru\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCup of Excellence:\u003c\/strong\u003e #20 (2025)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — A New Producer's Championship Debut\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRoberto Carlos Palomino Flores began growing coffee just in 2018, inspired by his parents' legacy in Peruvian coffee. In less than a decade, he's achieved what many producers spend a lifetime pursuing: a spot in the top ranks of Peru's Cup of Excellence competition. His #20 placement in the 2025 competition is a testament to his dedication, attention to detail, and bold decision to plant his entire farm exclusively with Geisha.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLa Rinconada represents the intersection of exceptional genetics and innovative processing. Roberto's anaerobic washed protocol brings out the best of his high-altitude Geisha whilst adding layers of complexity that distinguish this lot from traditional washed coffees. This is championship-level coffee from a producer to watch.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Roberto Carlos Palomino Flores \u0026amp; La Rinconada\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCoffee runs in Roberto's family, but his journey as a producer began relatively recently. Inspired by his parents' work in coffee, he established La Rinconada in 2018 with a clear vision: to cultivate exclusively Geisha, focusing entirely on quality over quantity. This single-minded approach was ambitious—Geisha is notoriously challenging to grow, requiring specific conditions and careful management.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTwo years after planting, Roberto's Geisha trees began producing. Rather than rushing to market, he dedicated himself to refining his processing techniques, experimenting with fermentation protocols to discover what would best showcase his farm's potential. The 2025 Cup of Excellence competition provided the platform to demonstrate his progress, and his #20 placement confirmed that his patience and experimentation had paid off.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRoberto now considers coffee an integral part of his life. His success serves as inspiration to other new producers in Cusco, proving that with dedication and willingness to learn, exceptional results can come quickly. La Rinconada may be a young farm, but it's already producing world-class coffee.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Controlled Anaerobic Fermentation with Extended Drying\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRoberto's processing method combines careful fermentation timing with patient drying to develop complexity whilst maintaining the clean, transparent character that makes washed coffees so appealing. The protocol is methodical and precise:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only the ripest cherries are picked from Roberto's Geisha trees\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⏱️ \u003cstrong\u003e24-Hour Cherry Rest\u003c\/strong\u003e — Whole cherries rest for 24 hours after harvest\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are carefully pulped to expose parchment\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📦 \u003cstrong\u003e48-Hour Anaerobic Fermentation\u003c\/strong\u003e — Parchment is stored in sealed GrainPro bags for 48 hours of anaerobic fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eThorough Washing\u003c\/strong\u003e — Coffee is washed meticulously to remove all fermentation residue\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eExtended Drying\u003c\/strong\u003e — Slow drying for 14–16 days allows proper moisture removal and flavour development\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 48-hour anaerobic fermentation in GrainPro bags creates an oxygen-free environment that encourages specific fermentation pathways, developing fruit complexity and body without the funky notes that can accompany over-fermented coffee. The extended drying period—14 to 16 days—ensures the coffee stabilises properly, contributing to its exceptional cup quality and shelf life.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Stone Fruit Sweetness with Vanilla Elegance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Geisha showcasing its versatility—the anaerobic fermentation adds depth and complexity whilst the variety's characteristic elegance shines through. The cup offers layers of stone fruit sweetness complemented by bright citrus and delicate floral notes that evolve beautifully as the coffee cools.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e — ripe, juicy stone fruit sweetness that dominates the mid-palate\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊\u003cstrong\u003e Orange\u003c\/strong\u003e — bright citrus adding vibrancy and lift\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌼\u003cstrong\u003e Florals\u003c\/strong\u003e — delicate, perfumed floral notes with creamy vanilla undertones\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is round and creamy, coating the palate with a luxurious texture. The finish is long and refined, with the vanilla florals lingering beautifully. This is championship coffee that balances innovation with elegance—a stunning debut from a producer who's just getting started.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePeru — Jorge Zamora Tamay Geisha (COE #21)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍑 Peach • 🍊 Grapefruit • 🌸 Jasmine\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Jorge Zamora Tamay (with Teresa)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Lima\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cajamarca, Peru\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed (Double Fermentation)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCup of Excellence:\u003c\/strong\u003e #21 (2025)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — Family Farming at Championship Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLa Lima is coffee farming at its most intimate scale. Jorge Zamora Tamay, his wife Teresa, and one other family member perform the entirety of the harvest themselves on their humble one-hectare farm. What they lack in size, they more than compensate for with meticulous attention to detail and a double-fermentation protocol that produces extraordinary results.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJorge's Geisha plants came from Panamanian provenance, acquired at an international fair. Surrounded by fruit and shade trees, these plants thrive in Cajamarca's ideal climate, producing cherries that Jorge processes with championship-level precision. His #21 placement in the 2025 Cup of Excellence proves that world-class coffee doesn't require vast acreage—just dedication, skill, and exceptional care.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Jorge Zamora Tamay \u0026amp; La Lima\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLa Lima spans just one hectare, making it one of the smallest farms to place in the 2025 Cup of Excellence competition. Jorge and Teresa manage every aspect of production themselves, from pruning and fertilising to the crucial harvest period when they personally select each ripe cherry. This hands-on approach allows for quality control that would be impossible on larger estates.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe farm is a model of diversified agriculture. Fruit trees and shade trees surround the Geisha plants, creating a complex ecosystem that benefits the coffee whilst providing additional income for the family. This integration of coffee with other crops is traditional in Peru, but Jorge has elevated it to an art form, carefully managing the shade canopy to provide optimal conditions for his Geisha.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJorge's Geisha plants trace their genetics to Panama—the birthplace of the variety's fame in specialty coffee. Acquiring these plants at an international fair was a gamble, but one that's paid off spectacularly. The Cajamarca climate suits Geisha exceptionally well, and Jorge's processing expertise ensures that the variety's potential is fully realised in the cup.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Double Fermentation for Layered Complexity\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJorge's processing method is among the most elaborate seen in the 2025 Cup of Excellence competition. The double fermentation creates extraordinary complexity whilst the extended drying period ensures stability and clarity. Every step is carefully timed and monitored:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Family Harvest\u003c\/strong\u003e — Jorge, Teresa, and one family member handpick only the ripest cherries\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003e72-Hour Cherry Fermentation\u003c\/strong\u003e — Whole cherries undergo initial fermentation for three days\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are carefully pulped after the first fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🦠 \u003cstrong\u003e96-Hour Parchment Fermentation\u003c\/strong\u003e — Mucilage-covered parchment undergoes a second, even longer fermentation for four days\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eThorough Washing\u003c\/strong\u003e — Multiple washing stages remove all fermentation residue\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eExtended Slow Drying\u003c\/strong\u003e — Coffee dries slowly over 22–25 days, allowing proper stabilisation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe double fermentation is what makes this coffee special. The 72-hour cherry fermentation develops fruit-forward characteristics, whilst the 96-hour parchment fermentation adds depth and complexity. The total fermentation time—168 hours or seven days—is extraordinarily long, yet Jorge's careful monitoring prevents any off-flavours from developing. The extended 22-to-25-day drying period is equally crucial, ensuring the coffee stabilises properly and the complex flavours integrate harmoniously.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Peach Sweetness with Grapefruit Brightness\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is double fermentation executed with precision—complex and layered, yet remarkably clean and transparent. The cup showcases both stone fruit sweetness and citrus brightness, with jasmine aromatics providing an elegant floral counterpoint. It's a coffee that rewards patient exploration, revealing new dimensions with each temperature change.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑\u003cstrong\u003e Peach\u003c\/strong\u003e — silky, elegant stone fruit sweetness that anchors the cup\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊\u003cstrong\u003e Grapefruit\u003c\/strong\u003e — bright, zesty citrus providing vibrant acidity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e — perfumed floral aromatics that lift the entire experience\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cup progresses beautifully from bright and aromatic to deep and complex. Those jasmine florals are present from the first sip, immediately signalling that this is exceptional coffee. The peach and grapefruit interplay creates a perfect balance of sweet and tart, whilst the raspberry and fruit leather notes add depth and intrigue. This is championship coffee from a tiny farm that proves size doesn't determine quality—only care, skill, and dedication do.\u003c\/p\u003e\n\u003ch2 data-start=\"166\" data-end=\"181\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter","offer_id":57327407268214,"sku":"PRODIGAL-CUPEXCELLENCE-BOXSET","price":47.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG-0064.webp?v=1771469823"},{"product_id":"prodigal-cup-of-excellence-2025-peru-20-la-rinconada","title":"Prodigal - Cup of Excellence 2025 - Peru #20 La Rinconada","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePeru — Roberto Carlos Palomino Flores Geisha (COE #20)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍑 Apricot • 🍊 Orange • 🌼 Vanilla\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Roberto Carlos Palomino Flores\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Rinconada\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cusco, Peru\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCup of Excellence:\u003c\/strong\u003e #20 (2025)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — A New Producer's Championship Debut\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRoberto Carlos Palomino Flores began growing coffee just in 2018, inspired by his parents' legacy in Peruvian coffee. In less than a decade, he's achieved what many producers spend a lifetime pursuing: a spot in the top ranks of Peru's Cup of Excellence competition. His #20 placement in the 2025 competition is a testament to his dedication, attention to detail, and bold decision to plant his entire farm exclusively with Geisha.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLa Rinconada represents the intersection of exceptional genetics and innovative processing. Roberto's anaerobic washed protocol brings out the best of his high-altitude Geisha whilst adding layers of complexity that distinguish this lot from traditional washed coffees. This is championship-level coffee from a producer to watch.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Roberto Carlos Palomino Flores \u0026amp; La Rinconada\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCoffee runs in Roberto's family, but his journey as a producer began relatively recently. Inspired by his parents' work in coffee, he established La Rinconada in 2018 with a clear vision: to cultivate exclusively Geisha, focusing entirely on quality over quantity. This single-minded approach was ambitious—Geisha is notoriously challenging to grow, requiring specific conditions and careful management.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTwo years after planting, Roberto's Geisha trees began producing. Rather than rushing to market, he dedicated himself to refining his processing techniques, experimenting with fermentation protocols to discover what would best showcase his farm's potential. The 2025 Cup of Excellence competition provided the platform to demonstrate his progress, and his #20 placement confirmed that his patience and experimentation had paid off.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRoberto now considers coffee an integral part of his life. His success serves as inspiration to other new producers in Cusco, proving that with dedication and willingness to learn, exceptional results can come quickly. La Rinconada may be a young farm, but it's already producing world-class coffee.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Controlled Anaerobic Fermentation with Extended Drying\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRoberto's processing method combines careful fermentation timing with patient drying to develop complexity whilst maintaining the clean, transparent character that makes washed coffees so appealing. The protocol is methodical and precise:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only the ripest cherries are picked from Roberto's Geisha trees\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⏱️ \u003cstrong\u003e24-Hour Cherry Rest\u003c\/strong\u003e — Whole cherries rest for 24 hours after harvest\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are carefully pulped to expose parchment\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📦 \u003cstrong\u003e48-Hour Anaerobic Fermentation\u003c\/strong\u003e — Parchment is stored in sealed GrainPro bags for 48 hours of anaerobic fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eThorough Washing\u003c\/strong\u003e — Coffee is washed meticulously to remove all fermentation residue\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eExtended Drying\u003c\/strong\u003e — Slow drying for 14–16 days allows proper moisture removal and flavour development\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 48-hour anaerobic fermentation in GrainPro bags creates an oxygen-free environment that encourages specific fermentation pathways, developing fruit complexity and body without the funky notes that can accompany over-fermented coffee. The extended drying period—14 to 16 days—ensures the coffee stabilises properly, contributing to its exceptional cup quality and shelf life.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Stone Fruit Sweetness with Vanilla Elegance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Geisha showcasing its versatility—the anaerobic fermentation adds depth and complexity whilst the variety's characteristic elegance shines through. The cup offers layers of stone fruit sweetness complemented by bright citrus and delicate floral notes that evolve beautifully as the coffee cools.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e — ripe, juicy stone fruit sweetness that dominates the mid-palate\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊\u003cstrong\u003e Orange\u003c\/strong\u003e — bright citrus adding vibrancy and lift\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌼\u003cstrong\u003e Florals\u003c\/strong\u003e — delicate, perfumed floral notes with creamy vanilla undertones\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is round and creamy, coating the palate with a luxurious texture. The finish is long and refined, with the vanilla florals lingering beautifully. This is championship coffee that balances innovation with elegance—a stunning debut from a producer who's just getting started.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch2 data-start=\"166\" data-end=\"181\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter","offer_id":57327419326838,"sku":"PRODIGAL-LARINCONADA","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG-0066.webp?v=1771470107"},{"product_id":"prodigal-cup-of-excellence-2025-peru-21-la-lima","title":"Prodigal - Cup of Excellence 2025 - Peru #21 La Lima","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePeru — Roberto Carlos Palomino Flores Geisha (COE #20)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍑 Apricot • 🍊 Orange • 🌼 Vanilla\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Roberto Carlos Palomino Flores\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Rinconada\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cusco, Peru\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCup of Excellence:\u003c\/strong\u003e #20 (2025)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — A New Producer's Championship Debut\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRoberto Carlos Palomino Flores began growing coffee just in 2018, inspired by his parents' legacy in Peruvian coffee. In less than a decade, he's achieved what many producers spend a lifetime pursuing: a spot in the top ranks of Peru's Cup of Excellence competition. His #20 placement in the 2025 competition is a testament to his dedication, attention to detail, and bold decision to plant his entire farm exclusively with Geisha.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLa Rinconada represents the intersection of exceptional genetics and innovative processing. Roberto's anaerobic washed protocol brings out the best of his high-altitude Geisha whilst adding layers of complexity that distinguish this lot from traditional washed coffees. This is championship-level coffee from a producer to watch.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Roberto Carlos Palomino Flores \u0026amp; La Rinconada\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCoffee runs in Roberto's family, but his journey as a producer began relatively recently. Inspired by his parents' work in coffee, he established La Rinconada in 2018 with a clear vision: to cultivate exclusively Geisha, focusing entirely on quality over quantity. This single-minded approach was ambitious—Geisha is notoriously challenging to grow, requiring specific conditions and careful management.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTwo years after planting, Roberto's Geisha trees began producing. Rather than rushing to market, he dedicated himself to refining his processing techniques, experimenting with fermentation protocols to discover what would best showcase his farm's potential. The 2025 Cup of Excellence competition provided the platform to demonstrate his progress, and his #20 placement confirmed that his patience and experimentation had paid off.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRoberto now considers coffee an integral part of his life. His success serves as inspiration to other new producers in Cusco, proving that with dedication and willingness to learn, exceptional results can come quickly. La Rinconada may be a young farm, but it's already producing world-class coffee.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Controlled Anaerobic Fermentation with Extended Drying\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRoberto's processing method combines careful fermentation timing with patient drying to develop complexity whilst maintaining the clean, transparent character that makes washed coffees so appealing. The protocol is methodical and precise:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only the ripest cherries are picked from Roberto's Geisha trees\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⏱️ \u003cstrong\u003e24-Hour Cherry Rest\u003c\/strong\u003e — Whole cherries rest for 24 hours after harvest\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are carefully pulped to expose parchment\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📦 \u003cstrong\u003e48-Hour Anaerobic Fermentation\u003c\/strong\u003e — Parchment is stored in sealed GrainPro bags for 48 hours of anaerobic fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eThorough Washing\u003c\/strong\u003e — Coffee is washed meticulously to remove all fermentation residue\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eExtended Drying\u003c\/strong\u003e — Slow drying for 14–16 days allows proper moisture removal and flavour development\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 48-hour anaerobic fermentation in GrainPro bags creates an oxygen-free environment that encourages specific fermentation pathways, developing fruit complexity and body without the funky notes that can accompany over-fermented coffee. The extended drying period—14 to 16 days—ensures the coffee stabilises properly, contributing to its exceptional cup quality and shelf life.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Stone Fruit Sweetness with Vanilla Elegance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Geisha showcasing its versatility—the anaerobic fermentation adds depth and complexity whilst the variety's characteristic elegance shines through. The cup offers layers of stone fruit sweetness complemented by bright citrus and delicate floral notes that evolve beautifully as the coffee cools.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e — ripe, juicy stone fruit sweetness that dominates the mid-palate\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊\u003cstrong\u003e Orange\u003c\/strong\u003e — bright citrus adding vibrancy and lift\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌼\u003cstrong\u003e Florals\u003c\/strong\u003e — delicate, perfumed floral notes with creamy vanilla undertones\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is round and creamy, coating the palate with a luxurious texture. The finish is long and refined, with the vanilla florals lingering beautifully. This is championship coffee that balances innovation with elegance—a stunning debut from a producer who's just getting started.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch2 data-start=\"166\" data-end=\"181\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter","offer_id":57327428632950,"sku":"PRODIGAL-LALIMA","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG-0065.webp?v=1771470107"},{"product_id":"prodigal-el-tabor-washed-colombia","title":"Prodigal - Finca El Tabor | Colombia","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eColombia — César Darío Muñoz Caturra \u0026amp; Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Orange • 🍮 Caramel • 🌸 Floral\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e César Darío Muñoz\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Tabor\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietals:\u003c\/strong\u003e Caturra \u0026amp; Variedad Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1600–1800 masl (estimated for Huila)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — Classic Colombian Coffee from a Legacy Producer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThere's something deeply satisfying about a perfectly executed washed Caturra. Whilst experimental processing and rare varieties capture headlines, coffees like this remind us why Colombian classics earned their reputation in the first place. Finca El Tabor delivers everything you'd want from a daily-drinking Colombian coffee: lush orange sweetness, smooth caramel body, and delicate floral notes—all at a price-to-quality ratio that's genuinely exceptional.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCésar Darío Muñoz carries on a family legacy in Colombian coffee. As the son of famed producer Fabiola Ortega, he's learnt from one of the best, but he's also driven his own quality improvements at El Tabor. With support from export partner InConexus, César has added new varieties and continuously refined his processing to produce consistently excellent coffee.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — César Darío Muñoz \u0026amp; Finca El Tabor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCésar manages five hectares dedicated to coffee production at Finca El Tabor in Huila, one of Colombia's premier coffee-growing regions. The combination of high altitude, volcanic soils, and ideal climate creates perfect conditions for cultivating classic Colombian varieties like Caturra and Variedad Colombia.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBeing the son of Fabiola Ortega—a well-known name in Colombian coffee—means César grew up immersed in specialty coffee production. He's taken the foundation his mother built and added his own innovations, working closely with InConexus to drive quality improvements across the farm. These improvements include introducing new varieties to complement his Caturra plantings and refining his processing protocols to ensure consistency and clarity in every lot.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFinca El Tabor represents Colombian coffee at its most reliable and delicious. Whilst it may not have the exotic appeal of experimental fermentations or rare genetics, it delivers something arguably more valuable: consistently excellent coffee at an accessible price point. This is the kind of coffee that becomes a daily driver—dependable, delicious, and endlessly drinkable.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Traditional Washed Method, Carefully Executed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCésar processes his coffee using the classic Colombian washed method, relying on time-tested techniques that prioritise clarity and sweetness. The simplicity of the approach belies the care and attention required to execute it properly:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only ripe cherries are picked from the Caturra and Variedad Colombia trees\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eSame-Day Depulping\u003c\/strong\u003e — Cherries are depulped promptly to preserve freshness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003e24-Hour Fermentation\u003c\/strong\u003e — Mucilage-covered parchment ferments for precisely 24 hours\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eThorough Washing\u003c\/strong\u003e — Coffee is washed clean of all fermentation residue\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eExtended Drying\u003c\/strong\u003e — Slow drying for 19–25 days on patios ensures proper moisture removal and flavour development\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 24-hour fermentation period is carefully timed—long enough to develop sweetness and body, but short enough to maintain the clean, transparent character that defines well-executed washed coffee. The extended 19-to-25-day drying period ensures the coffee reaches optimal moisture levels gradually, contributing to its smooth, balanced cup profile.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Orange Sweetness with Caramel Smoothness\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Colombian washed coffee at its finest—approachable yet refined, simple yet satisfying. The cup delivers classic Colombian characteristics: bright citrus sweetness, smooth caramel body, and gentle floral notes that tie everything together. It's the kind of coffee that works beautifully any time of day, never tiring the palate.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊\u003cstrong\u003e Orange\u003c\/strong\u003e — bright, juicy citrus that opens the cup with vibrant sweetness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍮 \u003cstrong\u003eCaramel\u003c\/strong\u003e — smooth, buttery body with toffee-like sweetness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eFloral\u003c\/strong\u003e — delicate, lush floral notes that add elegance without overwhelming\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is medium and smooth, with a creamy texture that makes this coffee incredibly easy to drink. The finish is clean and sweet, leaving you ready for the next sip. This is why \"boring washed Caturra\" is anything but boring when it's done right—it's reliable, delicious, and genuinely satisfying in a way that more experimental coffees sometimes fail to achieve.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhether you're brewing your first cup of the morning or your afternoon pick-me-up, Finca El Tabor delivers consistently excellent results. This is the definition of a daily driver: a coffee so good and so reliable that you'll reach for it again and again.\u003c\/p\u003e\n\u003ch2 data-start=\"166\" data-end=\"181\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"March 9th \/ Filter","offer_id":57327435219318,"sku":"PRODIGAL-ELTABOR-MAR09","price":16.0,"currency_code":"GBP","in_stock":false},{"title":"March 9th \/ Espresso","offer_id":57843818266998,"sku":"PRODIGAL-ELTABOR-ESP-MAR09","price":14.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG-0067.webp?v=1771470809"},{"product_id":"prodigal-finca-la-pradera-washed-gesha-colombia","title":"Prodigal - Finca La Pradera - Washed Gesha | Colombia","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eColombia — Luis Enrique \u0026amp; Robinson Cuellar Gesha\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🫐 Blueberry • 🍇 Plum Jam • 🌸 Floral\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e Luis Enrique Cuellar \u0026amp; Robinson Cuellar\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Pradera\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Santa María, Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (with mucilage retention)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2050 masl (estimated for Santa María, Huila)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — The Powerhouse Brothers of La Pradera Return\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eColombian coffee never stops delivering, and Finca La Pradera exemplifies why. The Cuellar brothers are back with another exceptional Gesha lot—this time showcasing a slightly different processing approach that emphasises blueberry sweetness and plum jam richness. What makes this particularly exciting is the price point: exceptional Colombian Gesha without the astronomical cost.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLuis Enrique and Robinson continue their complementary partnership, with Luis Enrique handling agronomy whilst Robinson specialises in post-harvest processing. Their biggest crop is Pink Bourbon, but they've also dedicated significant acreage to Gesha, Caturra, and Pacamara—each variety receiving the same meticulous care that's made La Pradera a standout producer in Huila.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — The Cuellar Brothers \u0026amp; Finca La Pradera\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLuis Enrique and Robinson Cuellar represent modern Colombian coffee farming at its finest. The brothers have divided responsibilities based on their individual strengths—Luis Enrique manages the plots, varietals, and overall agronomy, whilst Robinson oversees processing and drying. This specialisation allows each brother to focus entirely on what he does best, resulting in consistently exceptional quality.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhilst Pink Bourbon remains their primary focus, their Gesha plantings demonstrate their commitment to cultivating exceptional varieties. Growing Gesha at La Pradera's elevation—approximately 2,050 metres in Santa María, Huila—provides ideal conditions for the variety to develop its characteristic floral complexity and fruit-forward sweetness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe brothers' approach to farming extends beyond just producing great coffee. They pay pickers wages significantly above the regional average to ensure only perfectly ripe cherries are selected. This investment in quality from harvest through processing is evident in every cup.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Washed with Strategic Mucilage Retention\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot's processing differs slightly from traditional washed methods through the strategic retention of some mucilage during depulping. The brothers use a \"demucilaginator\" machine that allows precise control over how much mucilage remains on the parchment—adding body and sweetness whilst maintaining the clarity associated with washed processing:\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only fully ripe cherries picked by well-compensated pickers\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⏱️ \u003cstrong\u003e24–48 Hour Cherry Fermentation\u003c\/strong\u003e — Whole cherries ferment for up to two days\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eControlled Depulping\u003c\/strong\u003e — \"Demucilaginator\" machine removes pulp whilst leaving some mucilage intact\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏠 \u003cstrong\u003eGreenhouse Drying\u003c\/strong\u003e — Coffee dries in greenhouse structures for 15–20 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 24-to-48-hour cherry fermentation develops fruit complexity before depulping, whilst the mucilage retention adds a layer of sweetness and body that distinguishes this from fully washed coffees. The greenhouse drying protects the coffee from weather fluctuations whilst allowing controlled, gradual moisture removal over the extended 15-to-20-day period.\u003cbr\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Blueberry Sweetness with Jammy Depth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Colombian Gesha at an accessible price point—no compromise on quality, just exceptional value. The cup is chock-full of blueberry and plum jam character, with soft florals providing elegant lift. The slight mucilage retention during processing contributes to a rounder, sweeter cup profile compared to fully washed Geshas.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eBlueberry\u003c\/strong\u003e — intense, sweet berry character that dominates the cup\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍇 \u003cstrong\u003ePlum Jam\u003c\/strong\u003e — jammy, concentrated fruit sweetness adding depth\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸\u003cstrong\u003e Floral\u003c\/strong\u003e — gentle floral notes providing elegance without overwhelming\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is fuller than you'd typically expect from a washed Gesha—that strategic mucilage retention adds weight and presence whilst the cup maintains the brightness and clarity that make washed coffees so appealing. The finish is sweet and lingering, with those blueberry notes extending beautifully.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is proof that exceptional Colombian Gesha doesn't have to break the bank. The Cuellar brothers' expertise, combined with their focus on value alongside quality, makes La Pradera one of Huila's most exciting producers. Whether you're a Gesha aficionado or trying the variety for the first time, this lot delivers complexity, sweetness, and satisfaction in equal measure.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-end=\"224\" data-start=\"173\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Default Title","offer_id":57361921835382,"sku":"PRODIGAL-PRADERA-GESHA","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEB_Pradera_Geisha.webp?v=1771955048"},{"product_id":"prodigal-david-armijos-washed-caturra-peru","title":"Prodigal - David Armijos, Washed Caturra | Peru","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePeru — David Armijos Caturra (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍑 Apricot • 🍦 Vanilla • 🍬 Candy\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e David Armijos\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Family Farm (3 Hectares)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e La Libertad, Peru\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1800–1900 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWe are overjoyed with our first coffee from David Armijos. This Peruvian caturra has geisha-like florals, along with a lovely apricot-vanilla candy flavour. A delightful coffee from a family farm perched high in the mountains of La Libertad.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDavid Armijos picks all the coffee with his family and hired seasonal help at their 3-hectare farm. They grow caturra, castillo, catuai, and geisha on their farm perched at 1800–1900 metres. The farm's exceptional elevation creates ideal conditions for producing coffee with geisha-like florals and exceptional clarity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDavid and his family demonstrate dedication to quality through careful cherry selection and meticulous processing, ensuring each lot showcases the best characteristics of their high-altitude terroir.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process at David Armijos's farm involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eHand-Picking\u003c\/strong\u003e — Family and seasonal workers pick at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eFresh Water Washing\u003c\/strong\u003e — Initial washing of cherries\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌙 \u003cstrong\u003eBrief Fermentation\u003c\/strong\u003e — Overnight fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eRinsing\u003c\/strong\u003e — Thorough rinsing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eSkin Drying\u003c\/strong\u003e — Initial drying on raised beds\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏠 \u003cstrong\u003ePatio Drying\u003c\/strong\u003e — Final drying on patios for 7–10 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis meticulous processing creates geisha-like florals and exceptional clarity.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGeisha-like florals with lovely apricot-vanilla candy flavour from a family farm in La Libertad. Exceptional clarity and brightness from caturra grown at 1800–1900 metres. A delightful first offering from David Armijos showcasing the exceptional potential of high-altitude Peruvian coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍦 \u003cstrong\u003eVanilla\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍬 \u003cstrong\u003eCandy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"166\" data-end=\"181\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter \/ May 4th","offer_id":57554563072374,"sku":"PRODIGAL-DAVIDARMIJOS-CATURRA-MAY04","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEB_David_Armijos.webp?v=1774431594"},{"product_id":"prodigal-sidra-prime-washed-sidra-colombia","title":"Prodigal - Sidra Prime - Washed Sidra | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Maria Rodríguez Finca Betania Sidra Prime (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍍 Pineapple • 🫐 Blueberry • 🍋 Lemon\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Maria Rodríguez \u0026amp; Núcleo de Gestión de Palestina (Association)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Betania \u0026amp; Neighbouring Farms\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidra\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e Not Specified\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIt's becoming the season of sidras, and this Sidra Prime is our latest addition. Sidra Prime is ripe with tart pineapple and berries and is a very clean, classic washed flavour profile. Producer Maria Rodríguez spearheads this community-driven coffee, the flagship sidra variety offering from an association of neighbouring farms called \"Núcleo de Gestión de Palestina\".\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLong-time Prodigal customers may remember our San Gabriel SL-28 from a couple years ago, another lovely coffee from Maria and Finca Betania. Maria Rodríguez spearheads this community-driven coffee initiative, bringing together an association of neighbouring farms committed to producing exceptional specialty coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis association of producers works closely with our green coffee vendor, InConexus, on advanced training in processing methods and farm management. Through collaborative learning and shared resources, the association demonstrates how community-driven quality initiatives can elevate coffee production across an entire region.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process for Sidra Prime involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⏱️ \u003cstrong\u003eBrief Fermentation\u003c\/strong\u003e — Short fermentation for super clean flavour profile\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏠 \u003cstrong\u003eRoof Drying\u003c\/strong\u003e — Approximately 20 days on roofs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis brief fermentation creates a super clean flavour profile characteristic of classic washed processing.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRipe with tart pineapple and berries with a very clean, classic washed flavour profile. Lemon acidity and exceptional clarity from an association of neighbouring farms working closely on advanced training in processing methods and farm management. A community-driven flagship sidra offering spearheaded by Maria Rodríguez of Finca Betania.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍍 \u003cstrong\u003ePineapple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eBlueberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eLemon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"166\" data-end=\"181\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter","offer_id":57554598035830,"sku":"PRODIGAL-SIDRAPRIME","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBSidraPrime.webp?v=1774432056"},{"product_id":"prodigal-lugmapata-lot-i-aw-sidra-ecuador","title":"Prodigal - Lugmapata Lot I, AW Sidra | Ecuador","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEcuador — Enrique Merino Lugmapata Lot 1 Sidra (Anaerobic Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍒 Cherry • 🍮 Caramel • 🍊 Orange\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Enrique Merino \u0026amp; Family\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Lugmapata\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chimborazo, Ecuador\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidra\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWe are super excited to share this just-landed Ecuadorian gem from famed Cup of Excellence winning farm Lugmapata. Producer Enrique Merino and his family have a long track record of producing fabulous coffees, and this limited lot is truly beautiful. Our first coffee from Lugmapata was their #6 COE winner from the 2023 harvest, and we're proud to continue featuring their efforts.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEnrique Merino and his family have established a long track record of producing fabulous coffees at Lugmapata, their Cup of Excellence winning farm in Chimborazo. Their commitment to quality and innovative processing techniques has earned them recognition on the international stage, with their #6 COE winner from the 2023 harvest demonstrating the exceptional potential of Ecuadorian specialty coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWe cupped this coffee again this morning, and in addition to the resonant flavours of cherry, caramel, and orange, we also tasted apricot, green grape, and an uncommon depth and complexity—testament to the Merino family's dedication to excellence.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Anaerobic Washed process at Lugmapata involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Hand Harvest\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👁️ \u003cstrong\u003eManual Sorting\u003c\/strong\u003e — Additional sorting before processing\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧊 \u003cstrong\u003eCold Anaerobic Fermentation\u003c\/strong\u003e — 72 hours submerged fermentation at 19–20°C\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eCovered Drying\u003c\/strong\u003e — Dried under marquesina (covered drying structure)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cold, submerged fermentation slows the process and increases flavour complexity, creating the uncommon depth characteristic of this lot.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eResonant flavours of cherry, caramel, and orange with additional notes of apricot and green grape. Uncommon depth and complexity from Cup of Excellence winning farm Lugmapata. A truly beautiful limited lot showcasing the Merino family's long track record of producing fabulous coffees.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍮 \u003cstrong\u003eCaramel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eOrange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"181\" data-start=\"166\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter","offer_id":57555123929462,"sku":"PRODIGAL-LUGMAPATA-ONE","price":26.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBLugmapataLot1.webp?v=1774437821"},{"product_id":"prodigal-finca-el-chaferote-ii-washed-pink-bourbon-colombia","title":"Prodigal - Finca El Chaferote II, Washed Pink Bourbon | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Erick Bravo Finca El Chaferote Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Grapefruit • 🍐 Pear • 🌸 Honeysuckle\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Erick Bravo (Bravo Family)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Chaferote\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e Not Specified\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIt's been a while since we've had a pure pink bourbon on the menu, and we are stoked that Erick Bravo's El Chaferote is how we beat the drought. This is our second offering from the Bravo family farm. This coffee just landed in the roastery less than a week ago and it's cupping beautifully. We love the glimmering flavours of grapefruit, pear, and soft honeysuckle.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eErick manages the specialty side of his father's farm. Just a few hectares are devoted to coffee production, but this small but mighty farm went on to win 3rd place at the 2019 Colombian Cup of Excellence. The Bravo family's dedication to quality and meticulous processing has established Finca El Chaferote as a reliable source of exceptional specialty coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe farm's Cup of Excellence success demonstrates the potential of small-scale, quality-focused production—proving that even farms of just a few hectares can produce competition-winning coffees through careful management and innovative processing techniques.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process at Finca El Chaferote involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⛺ \u003cstrong\u003eCanopy Drying\u003c\/strong\u003e — Dried under canopies\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis super clean processing creates a fabulous presentation of the pink bourbon variety.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGlimmering flavours of grapefruit, pear, and soft honeysuckle. A fabulous presentation of the pink bourbon variety with super clean processing. From a small but mighty farm that won 3rd place at the 2019 Colombian Cup of Excellence, managed by Erick Bravo on the specialty side of his father's operation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eGrapefruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍐 \u003cstrong\u003ePear\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eHoneysuckle\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003erecency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter","offer_id":57555178357110,"sku":"PRODIGAL-CHAFEROTE-II","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBChaferoteII.webp?v=1774438439"},{"product_id":"prodigal-linarco-rodriguez-red-geisha-washed-colombia","title":"Prodigal Coffee - Linarco Rodriguez Red Geisha - Washed | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Linarco Rodriguez Finca Betania Red Geisha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍒 Cherry • 🍓 Strawberry Jam • 🍯 Honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Linarco Rodriguez Ospina\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Betania\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Palestina, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (48hr anaerobic fermentation + 48hr aerobic oxidation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700–2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is Prodigal's first offering from famed Cup of Excellence winning producer Linarco Rodriguez. The resonant red fruit flavours in this coffee are captivating — cherry and jammy strawberry stand out, backed by a touch of honey. The acidity is beautifully balanced, helping to define the fruit flavours whilst remaining absolutely drinkable.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLinarco Rodriguez Ospina (Don Lino) and his family have mastered the art of coffee growing and processing, consistently producing clean, sweet, flavourful coffees harvest after harvest. Linarco has five farms, with this lot coming from his Finca Betania. The operation is a true family affair — both Linarco's mother and sisters are involved, and it all started with his grandparents.\u003c\/p\u003e\n\u003cp\u003eFinca Betania spans 42 hectares in Palestina, Huila, with five hectares conserved as native forest. The farm sits at elevations between 1,700 and 2,000 metres above sea level, ideal conditions for developing complexity in the cup.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca Betania involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only ripe cherries are picked\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — 48 hours in sealed tanks\u003c\/li\u003e\n\u003cli\u003e💨 \u003cstrong\u003eAerobic Oxidation\u003c\/strong\u003e — A subsequent 48-hour aerobic oxidation phase (not fermentation!)\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFull Washing\u003c\/strong\u003e — Coffee is fully washed after oxidation\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Dried on raised beds for 12 days\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eExpert Milling\u003c\/strong\u003e — Milled by Desarrolladores de Café\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis careful process creates a clean, fruit-forward profile with exceptional balance.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA resonant red fruit profile with cherry and jammy strawberry taking centre stage. Honey sweetness backs up the fruit notes, whilst balanced acidity keeps everything defined and drinkable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eStrawberry Jam\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Prodigal Coffee","offers":[{"title":"March 30th","offer_id":57637871223158,"sku":"PRODIGAL-LINARCO-GEISHA-MAR30","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBLinarcoWHG.png?v=1775675822"},{"product_id":"prodigal-finca-las-palmas-anaerobic-washed-bourbon-aji-colombia","title":"Prodigal Coffee - Finca Las Palmas, Anaerobic Washed Bourbon Aji | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Abelardo Alvear, Finca Las Palmas, Bourbon Aji (Anaerobic Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍇 Winey Berries • 🫐 Jammy Purple Fruit • 🍋 Laser Acidity\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Abelardo Alvear\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Las Palmas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Bourbon Aji\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed (double-stage: ~40hr cherry + ~80hr post-depulp)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Las Palmas is a two-hectare farm operated by Abelardo Alvear — and from the first sample, it was clear this was something special. Prodigal's team was introduced to this then-unnamed coffee by Stephen at the Coffee Quest, and the reaction was immediate: big, ripe, zippy purple fruit flavours across the spectrum, backed by winey berry intensity and laser-focused acidity.\u003c\/p\u003e\n\u003cp\u003eMonthly subscribers snapped it up quickly and demanded to know when it would reach the public menu. The wait is over. This is the Finca Las Palmas Anaerobic Washed Bourbon Aji — and it delivers in every cup.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAbelardo Alvear manages Finca Las Palmas — a small, two-hectare farm that punches well above its size. The farm grows the Bourbon Aji variety, a Colombian cultivar related to Bourbon but with a distinctive fruit-forward character that lends itself beautifully to anaerobic processing.\u003c\/p\u003e\n\u003cp\u003eThe Coffee Quest sourced this lot, connecting a talented small-scale producer with roasters who could showcase his work at its best. The tiny scale of Las Palmas means production is inherently limited, with every decision on the farm having an outsized impact on the final cup.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic Washed process at Finca Las Palmas involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only ripe cherries picked by hand\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eFirst Anaerobic Fermentation (Cherry)\u003c\/strong\u003e — Whole cherries fermented anaerobically for approximately 40 hours\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Fruit skin removed mechanically\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eSecond Anaerobic Fermentation (Post-depulp)\u003c\/strong\u003e — Coffee fermented anaerobically again for approximately 80 hours\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Washed clean after fermentation\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003ePatio Drying\u003c\/strong\u003e — Dried on patios for three weeks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe double anaerobic fermentation builds extraordinary fruit intensity whilst the final wash preserves clarity, producing cups that some perceive as cleaner, others as more natural — but all explosively fruity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn explosive, fruit-forward cup that defies easy categorisation. Big, ripe, winey berries and jammy purple fruit dominate throughout, with a laser-focused acidity that keeps everything bright and dynamic. Some cups lean washed, others more natural — all are extraordinary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eWiney Berries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eJammy Purple Fruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eLaser Acidity\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Prodigal Coffee","offers":[{"title":"Standard - 0-6 Weeks off Roast \/ May 11th","offer_id":57902544519542,"sku":"PRODIGAL-LAS-PALMAS-AW-BOURBON-MAY11","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEB_Las_Palmas_8c884316-d935-4c19-9e91-933c1c12bd3e.webp?v=1779203196"},{"product_id":"prodigal-bella-vista-washed-colombia","title":"Prodigal Coffee - Bella Vista - Washed | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Bella Vista (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Peach • 🍊 Orange • 🍷 Winey\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Bella Vista\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Southern Tolima, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProdigal's newest menu addition is Bella Vista, a lovely washed Colombian from southern Tolima. Over dozens of tastings they consistently picked out this coffee for its peach and orange notes, a hint of berries, and winey acidity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee hails from the Tolima department in Colombia's central coffee-growing region. Tolima sits in the heart of the Andean region and is one of the most well-known coffee growing areas in the country. High altitudes and proximity to the equator create a perfect climate for growing coffee, with a year-round growing season.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Bella Vista involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only ripe cherries are picked\u003c\/li\u003e\n\u003cli\u003e⚖️ \u003cstrong\u003eDensity Sorting\u003c\/strong\u003e — Cherries sorted by density\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eWhole Cherry Fermentation\u003c\/strong\u003e — 36 hours in tanks\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are depulped after initial fermentation\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eSecond Fermentation\u003c\/strong\u003e — 48 hours post-depulping\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFinal Washing\u003c\/strong\u003e — Thorough wash after fermentation\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eVentilated Roof Drying\u003c\/strong\u003e — Up to 21 days on ventilated roofs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis careful process creates a clean, fruit-forward profile with vibrant acidity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA lovely washed Colombian with stone fruit and citrus taking centre stage. Peach and orange shine through, with a hint of berries and a winey acidity that keeps the cup lively and engaging.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eOrange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍷 \u003cstrong\u003eWiney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Prodigal Coffee","offers":[{"title":"Default Title","offer_id":57637871354230,"sku":"PRODIGAL-BELLA-VISTA","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBBellaVista.png?v=1775675828"},{"product_id":"prodigal-finca-las-delicias-washed-gesha-colombia","title":"Prodigal Coffee - Finca Las Delicias, Washed Gesha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Jesús Ángel López, Finca Las Delicias, Gesha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Peach • 🌸 Earl Grey • 🫐 Berries\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Jesús Ángel López\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Las Delicias\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Nariño, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Las Delicias sits in the hands of a dedicated family now in its third generation of coffee farming. Jesús Ángel López has worked the land for 14 years alongside his father, guided by a clear philosophy: only ripe cherries, only washed coffees, only the best. The result is a Gesha that expresses the variety's inherent clarity and elegance without distraction.\u003c\/p\u003e\n\u003cp\u003eProdigal sought out this lot specifically for the clean, precise character that defines the López approach — a family committed to quality at every stage, from selective picking to careful drying.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJesús Ángel López is a third-generation coffee producer in Nariño, Colombia, working Finca Las Delicias with his father. Over 14 years he has refined his approach to favour precision over intervention: exclusively washed processing, density sorting, and careful attention to post-harvest handling.\u003c\/p\u003e\n\u003cp\u003eNariño is one of Colombia's most celebrated coffee-growing departments, situated in the far south of the country near the Ecuadorian border. Its high altitude, volcanic soils, and proximity to the equator combine to produce an unusually long, slow growing season — ideal for the development of complex sugars and acidity in varietals like Gesha.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca Las Delicias involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only ripe cherries picked by hand\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eDensity Sorting\u003c\/strong\u003e — Coffee sorted by density to remove defects and unripe fruit\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003ePulping\u003c\/strong\u003e — Fruit skin removed mechanically\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eTank Fermentation\u003c\/strong\u003e — Fermented in tanks for 24 hours\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thoroughly washed to remove remaining mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Dried over 15–20 days on raised beds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe shorter 24-hour fermentation and meticulous washing allow the Gesha variety to express its natural aromatic character with precision and clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a Gesha of delicacy and precision — peach and berries provide ripe, sweet fruit weight whilst earl grey florals give the cup an aromatic lift that's classic of the variety at its finest. Clean, expressive, and beautifully structured.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eEarl Grey\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eBerries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Prodigal Coffee","offers":[{"title":"Standard - 0-6 Weeks off Roast \/ May 11th","offer_id":57902544486774,"sku":"PRODIGAL-LAS-DELICIAS-MAY11","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBDelicias.webp?v=1779203162"},{"product_id":"prodigal-justino-huaman-washed-geisha-peru","title":"Prodigal - Justino Huamán - Washed Geisha | Peru","description":"\u003ch2\u003e\u003cstrong\u003ePeru — Justino Huamán — Finca Limonniyoc — Washed Geisha\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍊 Orange • 🥭 Mango • 🍇 Grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Justino Huamán\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Limonniyoc\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cusco, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJustino Huamán's Geisha from Finca Limonniyoc is among the final offerings from Prodigal's 2025 Peruvian harvest — and it's a fitting finale. Bright citrus and mango are the dominant characters, with a grapey sweetness that shifts delicately depending on the cup. A fruit-forward, expressive Geisha that first went out to Prodigal's monthly subscribers before being made available to the wider audience.\u003c\/p\u003e\n\u003cp\u003eThis marks one of our first listings from the Cusco region of Peru, where altitude and shade from native pacay trees create outstanding conditions for specialty production.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJustino Huamán farms a property called Finca Limonniyoc, situated at 2100 metres in the Cusco region of Peru. The farm has been growing typica and bourbon varieties for fifteen years, with Geisha cultivation a more recent addition over the last five years.\u003c\/p\u003e\n\u003cp\u003eThe farm's drying area benefits from natural shade provided by pacay and other native trees. True to Andean tradition, Justino relies on pack animals to transport harvested coffee down from his mountain perch — a journey that takes two to three hours. This level of commitment to the land reflects the care that carries through to the cup.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca Limonniyoc involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry Selective Picking\u003c\/strong\u003e — Only ripe cherries are harvested by hand\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003ePulping\u003c\/strong\u003e — Cherries depulped, leaving part of the mucilage intact\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eBrief Fermentation\u003c\/strong\u003e — A short fermentation stage to loosen remaining mucilage\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thoroughly washed to remove fermented mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Dried on raised beds over 15–20 days under natural shade\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a clean, transparent cup that showcases the Geisha varietal's natural fruit complexity without fermentation-driven interference.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVibrant and fruit-driven, Justino Huamán's Geisha shifts between citrus brightness and lush tropical character depending on temperature. Mango and orange are the headline notes, with a gentle grapey sweetness in the finish that adds depth and intrigue.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eOrange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥭 \u003cstrong\u003eMango\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eGrape\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Prodigal Coffee","offers":[{"title":"Default Title","offer_id":57758253220214,"sku":"PRODIGAL-JUSTINO-GEISHA","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBJustinoHuaman_327a249d-d754-49a4-ae53-08bb59219159.png?v=1777288872"},{"product_id":"prodigal-tabi-andino-washed-tabi-colombia","title":"Prodigal Coffee - Tabi Andino, Washed Tabi | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Argemiro \u0026amp; Darwin Bustos, Finca El Porvenir, Tabi (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍊 Grapefruit • 🍒 Cherry \u0026amp; Caramel\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Argemiro \u0026amp; Darwin Bustos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Porvenir\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Tabi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (24-hour fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBrothers Argemiro and Darwin Bustos have developed a reputation for producing beautifully refined lots at Finca El Porvenir. Their organic Tabi stands apart for its precision: a clean, structured cup that balances perky grapefruit acidity with nuanced cherry sweetness in equal measure.\u003c\/p\u003e\n\u003cp\u003eProdigal describes this as a refined, vibrant offering — and it's easy to see why. The Tabi variety, a Colombian cross of Timor, Bourbon, and Typica, lends this coffee a distinctive character that expresses itself most clearly through a careful washed process.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Bustos brothers manage Finca El Porvenir with a commitment to organic production and meticulous post-harvest care. Their partnership in the farm means both agronomy and processing receive dedicated attention — an arrangement that consistently delivers clean, well-defined lots.\u003c\/p\u003e\n\u003cp\u003eTabi is a variety developed by Cenicafé in Colombia, named from the Guambiano indigenous word for \"good\". It combines the cup quality of Typica and Bourbon with the disease resistance of Timor Hybrid, making it a prized cultivar for producers who want both flavour and agronomic resilience.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca El Porvenir involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only ripe cherries picked by hand\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Fruit skin removed mechanically\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eFermentation\u003c\/strong\u003e — 24-hour tank fermentation\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Coffee washed clean of remaining mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Dried on raised beds to ensure even moisture reduction\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe controlled fermentation and careful wash accentuate the inherent cleanliness of the Tabi variety, allowing its grapefruit acidity and cherry sweetness to shine through unobstructed.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a refined and vibrant cup, structured around perky grapefruit acidity and a nuanced cherry sweetness. It's clean and expressive — the kind of washed Colombia that rewards attention without demanding it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eGrapefruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCaramel\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Prodigal Coffee","offers":[{"title":"Standard - 0-6 Weeks off Roast \/ May 11th","offer_id":57902544388470,"sku":"PRODIGAL-TABIANDINO-W-TABI-MAY11","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Tabi_Andino_WEB.webp?v=1779196334"},{"product_id":"prodigal-caminos-del-inka-washed-gesha-peru","title":"Prodigal Coffee - Caminos del Inka, Washed Gesha | Peru","description":"\u003ch2\u003e\u003cstrong\u003ePeru — Samuel Smith Pérez, Caminos del Inka, Gesha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Peach • 🍊 Orange • 🍮 Creamy • 🍒 Coffee Cherry\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Samuel Smith Pérez, Caminos del Inka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cusco, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (open-tank fermentation, 48 hours)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCaminos del Inka — \"paths of the Inca\" — is a name that speaks to heritage, journey, and discovery. From producer Samuel Smith Pérez, this is a Gesha that struck Prodigal's team at the World of Coffee expo in April and made an immediate impression: a ripe, creamy mix of peach and orange with a lovely hint of coffee cherry in the finish.\u003c\/p\u003e\n\u003cp\u003eMonthly subscribers encountered it first, and now this Peruvian Gesha is available to all. It's an exciting addition to what's becoming an increasingly compelling picture of Peru's finest specialty coffee.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSamuel Smith Pérez is a young, talented producer making waves in Peru's emerging specialty coffee scene. His Gesha lot caught the attention of Prodigal at an international exposition — a testament to the quality of the work he's doing at the farm level.\u003c\/p\u003e\n\u003cp\u003eGesha was first collected from Ethiopian coffee forests in the 1930s. After travelling through Tanzania and Central America, it came to prominence in 2005 when the Peterson family of Boquete, Panama, showcased its extraordinary potential at the Best of Panama competition. Now prized by producers worldwide, it continues to be one of the most celebrated varieties in specialty coffee.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process for Caminos del Inka involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only ripe cherries picked at peak ripeness\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Sorting\u003c\/strong\u003e — Cherries checked and floated to remove defects\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eOpen-Tank Fermentation\u003c\/strong\u003e — 48 hours in open fermentation tanks\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Mucilage removed through careful washing\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Dried on raised beds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe extended 48-hour fermentation builds depth and complexity whilst the thorough washing preserves the Gesha's inherent clarity and aromatic expressiveness.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCaminos del Inka is a ripe and luscious Gesha with the variety's characteristic delicacy intact. Peach and orange sit at the centre of the cup, supported by a lovely creaminess and a lingering hint of coffee cherry in the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eOrange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍮 \u003cstrong\u003eCreaminess\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCoffee Cherry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Prodigal Coffee","offers":[{"title":"Standard - 0-6 Weeks off Roast \/ May 11th","offer_id":57902544421238,"sku":"PRODIGAL-CAMINOS-INKA-W-GESHA-MAY11","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/CaminosDelInkaWEB_53561773-c9b2-443c-9cd2-6e220242206a.webp?v=1779196313"},{"product_id":"prodigal-gachika-ab-washed-kenya","title":"Prodigal Coffee - Gachika AB, Washed | Kenya","description":"\u003ch2\u003e\u003cstrong\u003eKenya — Gachika Factory, AB Grade, SL28 \/ Ruiru 11 \/ Batian (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Apricot • 🍑 Peach • 🥭 Mango\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Gachika Factory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Gachika Factory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kiambu, Kenya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28, Ruiru 11, Batian\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e AB\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGachika Factory delivers a vibrant and expressive Kenyan AB that's impossible to overlook. Situated in the Kiambu region — one of Kenya's most respected coffee-growing counties — the factory processes cherry from smallholder farmers growing SL28, Ruiru 11, and Batian varieties across the surrounding hills.\u003c\/p\u003e\n\u003cp\u003eThe result is a clean and expressive seasonal offering built around ripe stone fruit and tropical mango, balanced by a subtle savoury restraint that keeps the cup interesting from first sip to last.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGachika Factory is a wet mill in Kenya's Kiambu region, operating under the cooperative model that has long been central to Kenyan coffee production. Smallholder farmers in the area deliver ripe cherry to the factory, where meticulous wet processing and grading ensure consistent quality across each lot.\u003c\/p\u003e\n\u003cp\u003eKiambu is one of Kenya's most historically significant coffee counties, lying just north of Nairobi. Its volcanic, well-drained soils and high altitude create ideal conditions for the SL varieties — bred by Scott Laboratories in the 1930s and 1940s — that are synonymous with Kenyan coffee's celebrated fruit-forward, high-acidity profile.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Gachika Factory involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry Intake\u003c\/strong\u003e — Ripe cherry delivered by smallholder members\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eFlotation\u003c\/strong\u003e — Cherries floated to remove defects and unripe fruit\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003ePulping\u003c\/strong\u003e — Fruit skin removed mechanically\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Traditional Kenyan wet fermentation in tanks\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing \u0026amp; Grading\u003c\/strong\u003e — Washed in channels; AB grade separated by screen size\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Dried on raised African beds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe classic Kenyan wet process draws out the fruit's natural sugars and acidity, producing the clean, structured cup that defines the country's finest export grades.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA clean, bright Kenyan with the hallmarks of the region: ripe apricot and peach supported by juicy tropical mango, with a hint of savoury complexity that adds depth without disrupting the overall harmony. Expressive, structured, and eminently drinkable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥭 \u003cstrong\u003eMango\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Prodigal Coffee","offers":[{"title":"Standard - 0-6 Weeks off Roast \/ May 11th","offer_id":57902544454006,"sku":"PRODIGAL-GACHIKA-AB-W-MAY11","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GachikaABWEB_a94d1579-0151-48e3-ba01-1a27c1b6fb05.webp?v=1779196182"},{"product_id":"prodigal-coffee-mieessa-robe-natural-heirloom-ethiopia","title":"Prodigal Coffee - Mi'eessa Robe, Natural Heirloom | Ethiopia","description":"\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eEthiopia — Mi'eessaa Robe Heirloom (Natural)\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTastes Like — 🍇 Juicy Grapes • 🫐 Berries • 🍊 Citrus\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eDETAILS\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eProducer: Mi'eessaa Robe \u003cbr\u003eStation: Sookoo Drying Station \u003cbr\u003eRegion: Guji, Ethiopia \u003cbr\u003eVarietal: Mixed Heirlooms \u003cbr\u003eProcess: Natural \u003cbr\u003eAltitude: 2,000–2,350 MASL \u003cbr\u003eSize: 250g\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eINTRO\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA limited single-farmer natural from Mi'eessaa Robe, dried at the Sookoo station in Guji. Juicy grapes and berries with a shiny citrus lift — the kind of clarity and vibrancy you get when a lot is traceable all the way back to one set of hands.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eTHE PRODUCER\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMi'eessaa Robe farms 8 hectares in Guji — land he inherited from his parents — stretching from 2,000 up to 2,350 MASL. His farm produced enough volume this harvest to be separated and attributed solely to him, a milestone that Prodigal Coffee and importer Osito worked to make possible. It's the result of real diligence on all sides, and the coffee is the proof.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eTHE PROCESS\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNaturally processed at the Sookoo drying station, where whole cherries are dried under the Guji sun, allowing the fruit to slowly break down around the seed and drive the deep, jammy berry character that defines this lot.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eTHE CUP\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA limited run worth paying attention to — vibrant, juicy, and precisely fruity. A coffee that puts a single farmer's name on the bag and absolutely earns it.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eFlavour Notes\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e🍇 Juicy Grapes 🫐 Berries 🍊 Citrus\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"250g \/ May 26th","offer_id":58000022471030,"sku":"PRODIGAL-MI-EESSA-HEIRLOOM-NATURAL-FIL-MAY26","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBMi_eessaRobe-cropped.jpg?v=1780387531"},{"product_id":"prodigal-coffee-finca-la-roca-iv-jorge-rojas-white-honey-gesha-colombia","title":"Prodigal Coffee - Finca La Roca IV - Jorge Rojas, White Honey Gesha | Colombia","description":"\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eColombia — Finca La Roca Geisha (White Honey)\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTastes Like — 🍑 Peach • 🌸 Orange Blossom • 🥭 Mango\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eDETAILS\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eProducer: Jorge Rojas \u003cbr\u003eFarm: Finca La Roca \u003cbr\u003eRegion: Huila, Colombia \u003cbr\u003eVarietal: Geisha \u003cbr\u003eProcess: White Honey \u003cbr\u003eAltitude: 1,800–2,000 MASL \u003cbr\u003eSize: 150g\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eINTRO\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA white honey Geisha from Jorge Rojas at Finca La Roca — certified organic, carefully processed, and rushed to Prodigal straight after drying to lock in its quality. Peach, orange blossom, and mango: honeyed and floral, with the delicacy the variety demands.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eTHE PRODUCER\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFinca La Roca is Jorge Rojas's 7-hectare certified organic farm in Huila, sitting between 1,800 and 2,000 MASL. Jorge also runs the La Roca processing plant in Planadas, where his coffees are handled with the same precision he brings to growing them.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eTHE PROCESS\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCherries were floated to remove defects, then fermented for 48 hours. Depulping left just a trace of fruit mucilage in contact with the seed — the defining characteristic of a white honey process — before the coffee was dried for 14 days and dispatched directly to Prodigal to preserve its freshness.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eTHE CUP\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGentle, aromatic, and beautifully balanced — a white honey process that adds just enough sweetness and body to complement the Geisha's natural florals without ever getting in the way of them.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eFlavour Notes\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e🍑 Peach 🌸 Orange Blossom 🥭 Mango\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"150g \/ May 26th","offer_id":58000034955638,"sku":"PRODIGAL-ROCA-JORGE-ROJAS-GESHA-WASHED-FIL-MAY26","price":25.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LaRocaIVWEB-cropped.jpg?v=1780387694"},{"product_id":"prodigal-coffee-ollancay-washed-sl-9-peru","title":"Prodigal Coffee - Ollancay, Washed SL-9 | Peru","description":"\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003ePeru — Valentin Orosco SL-9 (Washed)\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTastes Like — 🌿 Rhubarb • 🍓 Currant Jam • 🍈 Melon\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eDETAILS\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eProducer: Valentin Orosco \u003cbr\u003eRegion: Cusco, Peru \u003cbr\u003eVarietal: SL-9 \u003cbr\u003eProcess: Washed \u003cbr\u003eSize: 150g\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eINTRO\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA clean, fruit-forward washed SL-9 from Valentin Orosco in Cusco. Rhubarb and currant jam lead, with melon softening the finish — bright and structured, with the kind of clarity that comes from careful harvesting and unhurried drying.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eTHE PRODUCER\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eValentin grows his coffee among shade trees on his farm in Cusco, the natural canopy providing habitat for native birds and a slower, more even ripening environment for the cherries. He selectively hand harvests only ripe fruit — a level of care that shows clearly in the cup.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eTHE PROCESS\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRipe cherries were selectively hand harvested and immediately pulped. After a brief fermentation, the coffee was fully washed to remove any remaining mucilage, then dried on raised beds for 15–20 days.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eTHE CUP\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA Peruvian washed that punches well above its weight — vivid, precise, and quietly complex. SL-9 is a rare find outside East Africa, and Valentin's lot makes a strong case for why it deserves more attention.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eFlavour Notes\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e🌿 Rhubarb 🍓 Currant Jam 🍈 Melon\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"150g \/ May 26th","offer_id":58000128344438,"sku":"PRODIGAL-OLLANCAY-VALENTIN-OROSCO-SL-9-WASHED-FIL-MAY26","price":25.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEB_Ollancay_8add862c-eeb9-4e35-bc0f-dd285e504192-cropped.jpg?v=1780388107"},{"product_id":"prodigal-coffee-flor-blanca-ii-washed-gesha-colombia","title":"Prodigal Coffee - Flor Blanca II, Washed Gesha | Colombia","description":"\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eColombia — La Siria Gesha (Washed)\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTastes Like — 🫐 Berries • 🍑 Peach Jam • 🌸 Floral\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eDETAILS\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eProducer: Anibal Sanchez \u003cbr\u003eFarm: La Siria \u003cbr\u003eRegion: Huila, Colombia \u003cbr\u003eVarietal: Gesha \u003cbr\u003eProcess: Washed \u003cbr\u003eSize: 150g\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eINTRO\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA washed Gesha from Anibal Sanchez at La Siria — named Flor Blanca after the white flowers of the coffee tree. Berries, peach jam, and floral lift in the cup, with the clarity that a careful washed process brings to a variety this expressive.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eTHE PRODUCER\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLa Siria is a 5-hectare farm in Huila that has passed through three generations of the Sanchez family — from Anibal's grandfather, to his father, to Anibal and his sister. For many years the farm grew only Caturra, but through a family connection they sourced Gesha seeds from Panama. In 2021, Anibal placed second at the Colombian Cup of Excellence with that same Gesha — a result that speaks to just how far the variety has come on this land.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eTHE PROCESS\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRipe cherries were collected and sorted by density, thoroughly washed, then dried on raised beds for 20–24 days.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eTHE CUP\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA Gesha with a story behind every cup — delicate, floral, and quietly complex, shaped by three generations of farming and one family's decision to try something new.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eFlavour Notes\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e🫐 Berries 🍑 Peach Jam 🌸 Floral\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"150g \/ May 26th","offer_id":58000148463990,"sku":"PRODIGAL-FLOR-BLANCA-II-GESHA-WASHED-FIL-MAY26","price":22.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FlorBlanca2WEB-cropped.jpg?v=1780388274"},{"product_id":"prodigal-coffee-finca-el-diviso-espresso","title":"Prodigal Coffee - Finca El Diviso, Anaerobic - Espresso | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Doña Blanca Bolaños Finca El Diviso Pink Bourbon (Semiwashed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍒 Cherry • 🍊 Orange • 🍁 Maple\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Doña Blanca Bolaños\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Diviso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Tolima, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Semiwashed (Anaerobic)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Doña Blanca Bolaños at Finca El Diviso in Tolima — a semiwashed Pink Bourbon roasted a touch darker than Prodigal's filter version, making exceptional straight shots and Americanos. Despite sitting closer to honey than washed in its processing, the fermentation character is tame and the fruit is lush — cherry and orange up front, backed by a warm maple richness that carries beautifully through milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca El Diviso has been Doña Blanca Bolaños's home and agricultural playground for many years. She takes pride in caring for her plants from start to finish — improving her crop through continuing education and inspiring the next generation of producers through her example. A finalist at the prestigious Cup of Excellence competition, Blanca's dedication and precision are evident in every lot that leaves El Diviso.\u003c\/p\u003e\n\u003cp\u003ePink Bourbon is a variety grown primarily in Colombia, genetically identified as Ethiopian Landrace and belonging to the Core Ethiopia group alongside Gesha, Chiroso, Sidra, and Aji. Prized for its vivid fruit character, elegant florality, and distinctive bright acidity, it responds particularly well to semiwashed processing — where the retained mucilage builds depth and sweetness without overwhelming the variety's intrinsic clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Semiwashed process at Finca El Diviso involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Only ripe cherries collected and sorted by density 🔧 Depulping — Outer skin removed while the inner mucilage layer is left fully intact 🔒 Anaerobic fermentation — Beans fermented anaerobically for 48 hours with mucilage intact ☀️ Canopy bed drying — Dried on airflow canopy beds for 18–24 days\u003c\/p\u003e\n\u003cp\u003eThe 48-hour anaerobic fermentation with mucilage intact is the defining step — fermenting in a sealed, oxygen-free environment with the fruit's sugars still present builds the deep cherry and orange character and maple richness that define this lot, while the extended canopy drying locks in the clean, lush fruit profile and preserves the structure needed for an exceptional espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA lush, fruit-forward espresso from one of Tolima's most dedicated and award-recognised producers — vivid cherry and orange brightness backed by a warm maple sweetness, tame in process character and exceptional as a straight shot or Americano. Doña Blanca's meticulous care from plant to cup, in every sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍒 Cherry 🍊 Orange 🍁 Maple\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"250g \/ June 8th","offer_id":58053376672118,"sku":"PRODIGAL-DIVISO-DONA-BLANCA-PINK-BOURBON-SEMI-WASHED-ESP-JUN08","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DivisoSemiWashedEspressoWEB.jpg-cropped.jpg?v=1781002113"},{"product_id":"prodigal-coffee-finca-el-diviso-filter","title":"Prodigal Coffee - Finca El Diviso, Anaerobic - Filter | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Doña Blanca Bolaños Finca El Diviso Pink Bourbon (Semiwashed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍒 Cherry • 🍊 Orange • 🍁 Maple\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Doña Blanca Bolaños\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Diviso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Tolima, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Semiwashed (Anaerobic)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Filter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Doña Blanca Bolaños at Finca El Diviso in Tolima — a semiwashed Pink Bourbon of lush fruit and restrained process character, roasted for filter. Despite sitting closer to honey than washed in its processing, the fermentation influence is tame and the fruit is the star — vivid cherry and orange up front, backed by a warm maple richness. In the cup: cherry, orange, and maple.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca El Diviso has been Doña Blanca Bolaños's home and agricultural playground for many years. She takes pride in caring for her plants from start to finish — improving her crop through continuing education and inspiring the next generation of producers through her example. A finalist at the prestigious Cup of Excellence competition, Blanca's dedication and precision are evident in every lot that leaves El Diviso.\u003c\/p\u003e\n\u003cp\u003ePink Bourbon is a variety grown primarily in Colombia, genetically identified as Ethiopian Landrace and belonging to the Core Ethiopia group alongside Gesha, Chiroso, Sidra, and Aji. Prized for its vivid fruit character, elegant florality, and distinctive bright acidity, it responds particularly well to semiwashed processing — where the retained mucilage builds depth and sweetness without overwhelming the variety's intrinsic clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Semiwashed process at Finca El Diviso involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Only ripe cherries collected and sorted by density 🔧 Depulping — Outer skin removed while the inner mucilage layer is left fully intact 🔒 Anaerobic fermentation — Beans fermented anaerobically for 48 hours with mucilage intact ☀️ Canopy bed drying — Dried on airflow canopy beds for 18–24 days\u003c\/p\u003e\n\u003cp\u003eThe 48-hour anaerobic fermentation with mucilage intact is the defining step — fermenting in a sealed, oxygen-free environment with the fruit's sugars still present builds the deep cherry and orange character and maple richness that define this lot, while the extended canopy drying locks in the clean, lush fruit profile that makes this such a rewarding filter coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA lush, fruit-forward filter coffee from one of Tolima's most dedicated and award-recognised producers — vivid cherry and orange brightness backed by a warm maple sweetness, with the process character tamed to let the Pink Bourbon's natural qualities take centre stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍒 Cherry 🍊 Orange 🍁 Maple\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"250g \/ June 8th","offer_id":58053397414262,"sku":"PRODIGAL-DIVISO-DONA-BLANCA-PINK-BOURBON-SEMI-WASHED-FIL-JUN08","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DivisoSemiwashedWEB.jpg-cropped.jpg?v=1781002384"},{"product_id":"prodigal-coffee-nensebo-g1-filter","title":"Prodigal Coffee - Nensebo G1, Natural -  Filter | Ethiopia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Nensebo Single Farm Heirloom (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Blueberry • 🍋 Lemon • 🍇 Grape\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Nensebo, West Arsi, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Heirloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Filter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA single-farm natural from Nensebo in West Arsi — a new relationship for Prodigal Coffee and one they are hoping to return to for many harvests to come. Blueberry-forward, clean, well-fruited, and aromatic, this G1-graded lot traces back to just one farm, making it a rare and traceable expression of one of Ethiopia's most celebrated growing regions. In the cup: blueberry, lemon, and grape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNensebo is a woreda in the West Arsi zone of Oromia, Ethiopia — a region with a long and celebrated history of coffee production, known for the quality and aromatic complexity of its naturally processed lots. This G1 lot traces back to a single farm in the area, representing a new direct relationship for Prodigal and a level of traceability that sets it apart from station-level lots. Ethiopia's extraordinary biodiversity — with DNA testing confirming over 60 distinct varieties — means that most coffees from the country are blends of many co-existing heirloom varieties, all contributing to the layered complexity and vibrancy that define Ethiopian specialty coffee at its finest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Nensebo involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe cherries selectively harvested at peak ripeness ☀️ Raised-bed drying — Whole cherries dried on raised beds for approximately 2 weeks 🏭 Machine sorting — Milled and sorted by machine after drying 🔍 Hand sorting — Further sorted by hand to ensure only the finest beans reach the G1 grade\u003c\/p\u003e\n\u003cp\u003eThe raised-bed drying is the defining step — the beans rest inside the intact cherry throughout, slowly absorbing the fruit's sugars and developing the blueberry and grape sweetness and the bright lemon acidity that define this lot. The dual machine and hand sorting after drying is what earns this the G1 designation — the highest quality grade in the Ethiopian coffee system.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA clean, vibrant, and beautifully aromatic natural Ethiopian from a single farm in West Arsi — blueberry-forward with a bright lemon acidity and a ripe grape sweetness that carries through a long, clean finish. A compelling new relationship from Prodigal Coffee and a lot well worth following.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🫐 Blueberry 🍋 Lemon 🍇 Grape\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"250g \/ June 29th","offer_id":58267682308470,"sku":"PRODIGAL-NENSEBO-G1-HEIRLOOM-NATURAL-FIL-250-JUN29","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBNensebo.png-cropped.jpg?v=1781002553"},{"product_id":"prodigal-coffee-nensebo-g1-espresso","title":"Prodigal Coffee - Nensebo G1, Natural - Espresso | Ethiopia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Nensebo Single Farm Heirloom (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Blueberry • 🍋 Lemon • 🍇 Grape\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Nensebo, West Arsi, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Heirloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA single-farm natural from Nensebo in West Arsi — a new relationship for Prodigal Coffee and one they are hoping to return to for many harvests to come. Roasted a touch darker than the filter version for exceptional straight shots and Americanos. Blueberry-forward, clean, well-fruited, and aromatic, this G1-graded lot traces back to just one farm in West Arsi. In the cup: blueberry, lemon, and grape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNensebo is a woreda in the West Arsi zone of Oromia, Ethiopia — a region with a long and celebrated history of coffee production, known for the quality and aromatic complexity of its naturally processed lots. This G1 lot traces back to a single farm in the area, representing a new direct relationship for Prodigal and a level of traceability that sets it apart from station-level lots. Ethiopia's extraordinary biodiversity — with DNA testing confirming over 60 distinct varieties — means that most coffees from the country are blends of many co-existing heirloom varieties, all contributing to the layered complexity and vibrancy that define Ethiopian specialty coffee at its finest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Nensebo involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe cherries selectively harvested at peak ripeness ☀️ Raised-bed drying — Whole cherries dried on raised beds for approximately 2 weeks 🏭 Machine sorting — Milled and sorted by machine after drying 🔍 Hand sorting — Further sorted by hand to ensure only the finest beans reach the G1 grade\u003c\/p\u003e\n\u003cp\u003eThe raised-bed drying is the defining step — the beans rest inside the intact cherry throughout, slowly absorbing the fruit's sugars and developing the blueberry and grape sweetness and the bright lemon acidity that define this lot. The dual machine and hand sorting after drying is what earns this the G1 designation — the highest quality grade in the Ethiopian coffee system.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA clean, vibrant, and beautifully aromatic natural Ethiopian espresso from a single farm in West Arsi — blueberry-forward with a bright lemon acidity and a ripe grape sweetness, delivering exceptional straight shots and Americanos that showcase the full character of this compelling new origin relationship.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🫐 Blueberry 🍋 Lemon 🍇 Grape\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"250g \/ June 1st","offer_id":58053418549622,"sku":"PRODIGAL-NENSEBO-G1-HEIRLOOM-NATURAL-ESP-JUN01","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Nensebo_ESPRESSO_WEB_6390a1bf-4d0f-4f3b-8c00-470a2f9bc0b2.jpg-cropped.jpg?v=1781002663"},{"product_id":"prodigal-coffee-gachika-aa","title":"Prodigal Coffee - Gachika AA, Washed | Kenya","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKenya — Kimaratia Farmer's Co-Op Gachika Factory SL-28, Batian \u0026amp; Ruiru 11 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍈 Grapefruit • 🍊 Orange • 🍇 Red Grape\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e 750 Kimaratia Farmer's Co-Op Members\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Gachika Coffee Factory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kiambu, Kenya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL-28, Batian \u0026amp; Ruiru 11\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (AA Grade)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFollowing last month's popular Gachika AB, Prodigal Coffee now present the AA grade — a citrus-forward, vivid, and limited lot from Gachika Coffee Factory in Kiambu. Grapefruit and orange at the fore, with a satisfying red grape finish. With Kenyan coffees looking particularly limited this year, this is one not to miss. In the cup: grapefruit, orange, and red grape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGachika Coffee Factory is associated with the Kimaratia Farmer's Co-Op — a collective of 750 producing partners in Kiambu, one of Kenya's most storied and historically significant coffee-growing regions. Situated on the fertile slopes surrounding Nairobi, Kiambu benefits from volcanic soils, high altitude, and a stable growing climate that has long made it one of the country's most respected producing areas.\u003c\/p\u003e\n\u003cp\u003eAll cherry delivered to the factory is processed using water from the Theta River. SL-28 and SL-34 — developed by Scott Laboratories in the 1930s — are the backbone of Kenya's specialty identity, producing the bold blackcurrant and citrus acidity and full body that define the country's finest lots. Batian, a newer disease-resistant variety developed by the Coffee Research Institute of Kenya in 2010, contributes additional sweetness and structure, while Ruiru 11 rounds out the blend with further depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Gachika involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe cherries selectively harvested by co-op member farmers and delivered to the factory 🔧 Pulping — Outer skin removed using water supplied from Theta River ⏳ Overnight resting — Pulped coffee rests overnight before washing 💧 Washing — Thoroughly washed the following day to remove all fermentation residue 🛁 Traditional Kenyan soaking — Coffee soaked in clean water after washing — a distinctive step in the Kenyan washed process that enhances clarity and brightness ☀️ Table drying — Dried on raised drying tables to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe traditional Kenyan soaking step is the defining step — after washing, the coffee is submerged in clean water for an additional period, a practice that produces the exceptional clarity, brightness, and clean citric acidity that distinguish Kenyan washed coffees from those of other origins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA vivid, citrus-forward, and limited AA-grade Kenya from one of Kiambu's most connected cooperative factories — grapefruit and orange brightness at the fore, with a satisfying red grape sweetness in the finish. A clean, well-structured, and thoroughly rewarding Kenyan washed coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍈 Grapefruit 🍊 Orange 🍇 Red Grape\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"250g \/ May 25th","offer_id":58053437456758,"sku":"PRODIGAL-GACHIKA-AA-SL-28-BATIAN-AND-RUIRU-11-WASHED-AA-FIL-MAY25","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GachikaAAWEB.jpg-cropped.jpg?v=1781002906"},{"product_id":"prodigal-coffee-chelbesa-one-ethiopia","title":"Prodigal Coffee - Chelbesa One | Ethiopia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — SNAP Specialty Coffee Chelbesa One Korume \u0026amp; Wolisho (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Apricot • 🍇 Grape • 🍵 Black Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Chelbesa One Washing Station — SNAP Specialty Coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Gedeb, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Heirloom Korume \u0026amp; Wolisho\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (2–3 Day Dry Fermentation + 7–10 Day Drying)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne of Prodigal Coffee's favourite washed Ethiopians this year — Chelbesa One, named after the washing station where it was processed. Full of complex, varied, and layered flavours that reveal something different with every tasting. In the cup: apricot, grape, and black tea, with mandarin orange, pomegranate, pineapple, and lemon also discovered across multiple sittings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChelbesa One washing station is managed by SNAP Specialty Coffee — an organisation that has helped train countless thousands of Ethiopian farmers on essential skills including plant management, growing techniques, and climate-focused agricultural practices. Approximately 1,000 farmers deliver fresh cherry to Chelbesa One, each cultivating small, high-altitude plots of 2–3 hectares in the Gedeb woreda of Yirgacheffe — one of Ethiopia's most celebrated and historically significant specialty coffee growing regions.\u003c\/p\u003e\n\u003cp\u003eGedeb is the southernmost woreda of Yirgacheffe, and coffees from this area have developed a distinct and much-celebrated identity within the broader Yirgacheffe landscape. At high altitude in Gedeb, the Korume and Wolisho heirloom varieties — two of Ethiopia's most widely grown and celebrated landrace selections — produce the vivid, multi-layered complexity that defines this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Chelbesa One involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Korume and Wolisho cherries selectively harvested by smallholder farmers 💧 Flotation — Floated to remove defects before processing 🔧 Pulping — Outer skin removed before fermentation 🧪 2–3 day dry fermentation — Beans fermented dry for two to three days 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Raised-bed drying — Dried over 7–10 days with frequent rotation to ensure even drying throughout\u003c\/p\u003e\n\u003cp\u003eThe 2–3 day dry fermentation is the defining step — a patient, extended dry fermentation builds the layered complexity of apricot, grape, and black tea that define this lot, while the frequent rotation during the 7–10 day drying ensures an even, consistent result that preserves the full variety and depth of flavour that makes Chelbesa One so compelling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA complex, layered, and deeply rewarding washed Ethiopian from one of Gedeb's most community-focused and farmer-training-driven washing stations — apricot and grape sweetness leading into a black tea elegance, with mandarin, pomegranate, pineapple, and lemon revealing themselves across different sittings and temperatures. One of Prodigal Coffee's favourites of the year, and easy to understand why.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍑 Apricot 🍇 Grape 🍵 Black Tea\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"250g \/ July 6th","offer_id":58231189930358,"sku":"PRODIGAL-CHELBESA-ONE-HEIRLOOM-LANDRACE-WASHED-FIL-250-JUL06","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Chelbesa_One_WEB.jpg-cropped.jpg?v=1783512738"},{"product_id":"prodigal-coffee-chelbesa-one-espresso-ethiopia","title":"Prodigal Coffee - Chelbesa One Espresso | Ethiopia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — SNAP Specialty Coffee Chelbesa One Korume \u0026amp; Wolisho (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Apricot • 🍇 Grape • 🍵 Black Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Chelbesa One Washing Station — SNAP Specialty Coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Gedeb, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Heirloom Korume \u0026amp; Wolisho\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (2–3 Day Dry Fermentation + 7–10 Day Drying)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne of Prodigal Coffee's favourite washed Ethiopians this year — Chelbesa One, roasted a touch darker than the filter version for exceptional straight shots and Americanos. Full of complex, varied, and layered flavours that reveal something different with every tasting. In the cup: apricot, grape, and black tea, with mandarin orange, pomegranate, pineapple, and lemon also discovered across multiple sittings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChelbesa One washing station is managed by SNAP Specialty Coffee — an organisation that has helped train countless thousands of Ethiopian farmers on essential skills including plant management, growing techniques, and climate-focused agricultural practices. Approximately 1,000 farmers deliver fresh cherry to Chelbesa One, each cultivating small, high-altitude plots of 2–3 hectares in the Gedeb woreda of Yirgacheffe — one of Ethiopia's most celebrated and historically significant specialty coffee growing regions.\u003c\/p\u003e\n\u003cp\u003eGedeb is the southernmost woreda of Yirgacheffe, and coffees from this area have developed a distinct and much-celebrated identity within the broader Yirgacheffe landscape. At high altitude in Gedeb, the Korume and Wolisho heirloom varieties — two of Ethiopia's most widely grown and celebrated landrace selections — produce the vivid, multi-layered complexity that defines this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Chelbesa One involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Korume and Wolisho cherries selectively harvested by smallholder farmers 💧 Flotation — Floated to remove defects before processing 🔧 Pulping — Outer skin removed before fermentation 🧪 2–3 day dry fermentation — Beans fermented dry for two to three days 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Raised-bed drying — Dried over 7–10 days with frequent rotation to ensure even drying throughout\u003c\/p\u003e\n\u003cp\u003eThe 2–3 day dry fermentation is the defining step — a patient, extended dry fermentation builds the layered complexity of apricot, grape, and black tea that define this lot, while the frequent rotation during the 7–10 day drying ensures an even, consistent result that preserves the full variety and depth of flavour that makes Chelbesa One such a compelling espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA complex, layered, and deeply rewarding washed Ethiopian espresso from one of Gedeb's most community-focused and farmer-training-driven washing stations — apricot and grape sweetness leading into a black tea elegance, with mandarin, pomegranate, pineapple, and lemon revealing themselves across different sittings and temperatures. One of Prodigal Coffee's favourites of the year, delivering exceptional straight shots and Americanos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍑 Apricot 🍇 Grape 🍵 Black Tea\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"250g \/ July 6th","offer_id":58231221518710,"sku":"PRODIGAL-CHELBESA-ONE-HEIRLOOM-LANDRACE-WASHED-ESP-250-JUL06","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Chelbesa_One_ESPRESSO_WEB.jpg-cropped.jpg?v=1783512934"},{"product_id":"prodigal-coffee-linarco-rodriguez-freezer-reserve-red-geisha-colombia","title":"Prodigal Coffee - Linarco Rodriguez — Freezer Reserve Red Geisha | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Linarco Rodriguez Finca Betania Red Geisha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍒 Cherry • 🍓 Strawberry Jam • 🍯 Honey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Linarco Rodriguez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Betania\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (48hr Anaerobic + 48hr Aerobic Oxidation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA freezer reserve rerelease of Prodigal Coffee's first offering from Cup of Excellence winner Linarco Rodriguez — a delicious, red-fruit bomb that proved impossible not to bring back. The cherry and jammy strawberry stand out immediately, backed by honey sweetness and a balanced, defining acidity that makes this an absolutely chuggable cup. In the cup: cherry, strawberry jam, and honey.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLinarco Rodriguez is a Cup of Excellence winning producer from Huila — a multi-generational coffee farming family whose operation spans five farms, with this lot coming specifically from Finca Betania. Both his mother and sisters are deeply involved in the operation, which traces its roots to Linarco's grandparents. Finca Betania spans 42 hectares, five of which are conserved as native forest — a commitment to environmental preservation that runs alongside the quality-first approach that has earned Linarco his international recognition.\u003c\/p\u003e\n\u003cp\u003eRed Geisha is a colour selection of the celebrated Gesha variety — first collected from the coffee forests of Ethiopia in the 1930s and brought to global prominence at the 2005 Best of Panama competition. At altitude in Huila's cool mountain conditions, the red-fruited phenotype delivers the hallmark jasmine florality and citrus complexity of the variety with a particularly expressive and jammy fruit-forward character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca Betania involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Red Geisha cherries selectively harvested at peak ripeness 🔒 48-hour anaerobic fermentation — Whole cherries fermented in sealed, oxygen-free conditions for 48 hours 🌬️ 48-hour aerobic oxidation — Following fermentation, coffee undergoes 48 hours of aerobic oxidation — not fermentation — an important distinction that develops aromatic complexity without the funk of extended fermentation 💧 Full washing — Thoroughly washed after processing to remove all residue ☀️ 12-day raised-bed drying — Dried on raised beds for 12 days to optimal moisture content 🏭 Expert milling — Milled by Desarrolladores de Café\u003c\/p\u003e\n\u003cp\u003eThe 48-hour aerobic oxidation phase is the defining step — by intentionally exposing the coffee to oxygen after the anaerobic fermentation rather than continuing to ferment, the process builds the resonant red fruit character and honey sweetness that define this lot while keeping the cup clean, balanced, and completely approachable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA delicious, red-fruit bomb from a Cup of Excellence winning family farm in Huila — cherry brightness and jammy strawberry sweetness front and centre, backed by warm honey and a balanced, defining acidity that makes every cup completely chuggable. Linarco Rodriguez's Finca Betania, back from the freezer and as compelling as ever.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍒 Cherry 🍓 Strawberry Jam 🍯 Honey\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"150g \/ June 29th","offer_id":58241597145462,"sku":"PRODIGAL-BETANIA-LINARCO-RODRIGUEZ-RED-GEISHA-WASHED-FIL-150-JUN29","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBLinarcoRG.jpg-cropped.jpg?v=1783602833"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/collections\/IMG-0001.webp?v=1765406657","url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/prodigal-coffee.oembed?page=3","provider":"Sigma Coffee UK","version":"1.0","type":"link"}