Naranjo Dulce — Yellow Bourbon

Natural • Loja, Ecuador

Tastes Like — 🍒 Cherry • 🍍 Pineapple • 🍏 Cooked Apple • ✨ Clean & Zippy

DETAILS

Process: Natural
Variety: Yellow Bourbon
Region: Loja, Ecuador
Producer: Pedro Kingman
Farm: Finca Naranjo Dulce
Size: 200g

INTRO — A Natural for the Natural-Skeptics

This season of Ecuadorian coffees has been nothing short of extraordinary, and Naranjo Dulce Yellow Bourbon is another standout. Though naturally processed, the cup is bright, clean, and fruit-forward with zero funk—a perfect gateway natural for anyone who usually leans washed.

Expect lively acidity, tropical fruit sweetness, and a finish that reminds us of gently cooked apple. It's juicy, clean, and refreshingly precise.

THE PRODUCER — Pedro Kingman of Finca Naranjo Dulce

This is our first year working with Finca Naranjo Dulce, a young farm now completing only its second harvest. Run by producer Pedro Kingman, the farm is already showing huge promise—poised, expressive coffees with clarity and character.

We were introduced to Naranjo Dulce through our dear friend Fabricio (Hacienda La Florida), whose impeccable sourcing instincts have shaped much of our standout Ecuador lineup this season. His curation continues to be invaluable.

With results like this, we’re incredibly excited for the future of this farm and the coffees to come.

THE PROCESS — Wine Yeast + Patience

This natural process marries controlled fermentation with long, gentle drying, resulting in a cup that is fruity but pristinely clean.

Processing details:

• Ripe cherries fermented four days with wine yeast

• Slow-dried in a greenhouse for one full month

• Zero funky or fermenty notes — all ripe fruit and balance

The yeast contributes aromatic lift, while the long drying period builds sweetness and structure without compromising clarity.

THE CUP — Zippy, Tropical, Sweetly Balanced

A bright and energetic natural with surprising cleanliness.

Flavour Profile

• 🍒 Zippy cherry

• 🍍 Pineapple brightness

• 🍏 Cooked apple sweetness

• ✨ Clean, lively acidity

Structure

• Crisp and refreshing

• Fruit-forward without heaviness

• A clean natural that finishes smooth and sweet

A joyful, tropical expression of Yellow Bourbon—elevated by meticulous processing and exceptional raw material.

What is the roast recency?

Prodigal’s published guidance recommends 3–4 weeks of rest after roasting. See Rest guidance for the selected batch’s current status.

What does 'Filter' or 'Espresso' Roast mean?

Typically 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. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!