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Prodigal Coffee - El Obraje Natural Chiroso | Colombia

Expanded view of Prodigal Coffee - El Obraje Natural Chiroso | Colombia

Prodigal Coffee - El Obraje Natural Chiroso | Colombia
Prodigal Coffee

El Obraje Natural Chiroso | Colombia

£26.95

  • Raspberry, Cherry, Pineapple
Roast
Size
Roast Date
Ready to brew

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Additional information

Coffee Details

Country of Origin
Colombia
Region
Nariño
Varietal
Chiroso
Process
Natural
Roast Level
Light
Producer
Pablo Andrés Guerrero
Farm
El Obraje

Rest guidance

Recommended rest: 3–4 weeks from roast.

Rested in line with the roaster's recommendation. Ready to brew.

What to expect

In the cup you can find

Raspberry, Cherry, Pineapple

Overall profile

Punchy and fruit-forward: pineapple leads, with cherry and raspberry through the middle.

Sensory profile

Acidity
3/5
Body
3/5
Sweetness
4/5
Funk
1/3
Adventurous
3/5

About Prodigal Coffee

Founded by Scott Rao and Mark Benedetto, Prodigal focuses on clean light roasts and consistent quality. Its coffees are chosen through blind tasting, then roasted with close attention to development. Batch checks, optical sorting and further tasting help the team refine each release, bringing clarity and sweetness to...

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Roaster notes

Colombia — Pablo Andrés Guerrero Hacienda El Obraje Chiroso (Natural)

Tastes Like — 🍍 Pineapple • 🍒 Cherry • 🍇 Raspberry

DETAILS

  • Producer: Pablo Andrés Guerrero
  • Farm: Hacienda El Obraje
  • Region: Nariño, Colombia
  • Varietal: Chiroso
  • Process: Natural (120-hour cherry fermentation)
  • Roast Profile: Light-Medium (filter)

INTRO
A fruit-forward natural Chiroso from Cup of Excellence winner Pablo Andrés Guerrero, roasted for filter. Pineapple, cherry, and raspberry drive the cup, with deep tropical sweetness and a lively finish. In the cup: pineapple, cherry, and raspberry.

THE PRODUCER
Pablo Andrés Guerrero farms Hacienda El Obraje in Tangua, Nariño, and is a Cup of Excellence winner. He grows a wide range of varieties across the estate, and this lot is Chiroso.

THE PROCESS
This lot is a Natural. The cherries undergo a 120-hour fermentation before drying whole, letting the fruit's sugars pass into the bean.

The 120-hour cherry fermentation is the defining step. It's what builds the deep tropical fruit sweetness while keeping the cup lively.

THE CUP
Punchy and fruit-forward: pineapple leads, with cherry and raspberry through the middle. A natural that delivers bold flavour without losing clarity.

Flavour Notes
🍍 Pineapple 🍒 Cherry 🍇 Raspberry

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Country of Origin

Colombia, South America

In this coffee

Punchy and fruit-forward: pineapple leads, with cherry and raspberry through the middle.

  • Raspberry
  • Cherry
  • Pineapple

About this origin Colombia’s three Andean ranges create an exceptional range of climates and harvest seasons. Its coffees often combine caramel-like sweetness with citrus, red fruit and florals, ranging from comforting and balanced to intensely expressive.

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Coffee Process

Natural

In this coffee

Punchy and fruit-forward: pineapple leads, with cherry and raspberry through the middle.

  • Raspberry
  • Cherry
  • Pineapple

How it works The whole coffee cherry is dried with the fruit intact, often on raised beds or patios. The dried fruit is removed afterwards.

Typical influence Natural coffees are often described as sweet and full-bodied, with ripe berry or tropical-fruit flavours and sometimes a gentle wine-like note.

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Coffee Variety

In this coffee

Punchy and fruit-forward: pineapple leads, with cherry and raspberry through the middle.

  • Raspberry
  • Cherry
  • Pineapple

About this variety

Coffees reported as Chiroso are often associated with an aromatic, tea-like and bright cup. Florals, citrus and stone fruit are useful reference points in carefully produced lots.

Why this one is different
  • Colombia
  • Nariño
  • Natural

Colombian Chiroso is often bright and aromatic, bringing white flowers, citrus, red fruit and a tea-like or gently herbal finish. The reviewed washed lots from high elevations are especially clear and lively, while natural processing can make the fruit rounder and more expressive. Look to the listed process for the clearest clue to this bag.

Natural processing often brings a rounder, fruit-led expression, which can make the same variety feel quite different from a washed lot.

A little background

Chiroso gained attention through producers around Urrao in Antioquia and is now seen in other Colombian regions. The reviewed coffees still lean strongly towards high-grown, carefully washed lots, where florals and vivid fruit stay sharply defined.

Identification note Chiroso is a Colombian producer name with strong genetic evidence linking tested material to Ethiopian landraces. Individual farm plantings are not assumed to be genetically identical unless their traceability confirms it.

Classification Colombian regional name

Technical lineage Published genetic research places tested Chiroso in an Ethiopian-only landrace cluster, rather than supporting the older idea that it was simply a Caturra mutation.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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