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Prodigal Coffee - Finca El Tabor Washed Sidra | Colombia

Expanded view of Prodigal Coffee - Finca El Tabor Washed Sidra | Colombia

Prodigal Coffee - Finca El Tabor Washed Sidra | Colombia
Prodigal Coffee

Finca El Tabor Washed Sidra | Colombia

£24.00

  • Red Wine, Cherry, Grape
Roast
Size
Roast Date

Only 2 left!

In-stock orders placed before 12pm dispatch the same working day.

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Additional information

Coffee Details

Country of Origin
Colombia
Region
Huila
Varietal
Sidra
Process
Washed
Roast Level
Light
Farm
Finca El Tabor

What to expect

In the cup you can find

Red Wine, Cherry, Grape

Overall profile

Grape and cherry lead the cup, with a red wine-like depth and a subtle process character running throughout.

Sensory profile

Acidity
2/5
Body
4/5
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 — Cesar Dario Finca El Tabor Sidra (Washed)

Tastes Like — 🍇 Grape • 🍒 Cherry • 🍷 Red Wine

DETAILS

  • Producer: Cesar Dario (son of Fabiola Ortega & Julio Alberto)
  • Farm: Finca El Tabor
  • Region: Huila, Colombia
  • Varietal: Sidra
  • Process: Washed
  • Farm Size: 15 hectares (5 in coffee)

INTRO
Finca El Tabor has graced the menu numerous times over the years — this lot, produced by Cesar Dario, son of past menu star Fabiola Ortega, brings lovely red winey flavours of grape and cherry, with just a touch of process character. In the cup: grape, cherry, and red wine.

THE PRODUCER
Finca El Tabor has been a family endeavour for more than thirty years, spearheaded by Fabiola and her husband Julio Alberto. Cesar plans to expand their already long list of growing varieties, and hopes to increase their drying capacity to produce more microlots going forward.

THE PROCESS
Ripe cherries were depulped and fermented for 48 hours. After fully washing through concrete channels, the coffee dried in parabolic dryers for 16-22 days.

The 48-hour fermentation followed by concrete-channel washing is the defining step — it's what builds the red winey grape and cherry character that define this cup, with just a touch of process flavour layered on top.

THE CUP
Red and winey — grape and cherry lead the cup, with a red wine-like depth and a subtle process character running throughout.

Flavour Notes
🍇 Grape 🍒 Cherry 🍷 Red Wine

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Country of Origin

Colombia, South America

In this coffee

Grape and cherry lead the cup, with a red wine-like depth and a subtle process character running throughout.

  • Red Wine
  • Cherry
  • Grape

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

Washed

In this coffee

Grape and cherry lead the cup, with a red wine-like depth and a subtle process character running throughout.

  • Red Wine
  • Cherry
  • Grape

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Variety

In this coffee

Grape and cherry lead the cup, with a red wine-like depth and a subtle process character running throughout.

  • Red Wine
  • Cherry
  • Grape

About this variety

Sidra is often chosen for a highly aromatic, floral and sweet cup. Citrus, stone fruit and tropical fruit are common reference points in expressive lots.

Why this one is different
  • Colombia
  • Huila
  • Washed

Colombian Sidra can move from elegant and floral to rich and fruit-soaked. The reviewed washed coffees show jasmine, lychee, grape and raspberry with a clean, creamy feel, while the natural lot turns towards plum, dark cherry, blackberry and chocolate. That contrast makes the named process especially useful when choosing between bags.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

A little background

The reviewed Colombian Sidras come from distinct producers and regions rather than one standard national style. Their shared aromatic fruit is useful context, but washing, cherry resting or natural drying determines whether the cup feels delicate, juicy or deep and wine-like.

Identification note Sidra and Sydra are market names whose plant identity can vary. This Colombian context follows each producer's supplied variety and does not assume every planting has been genetically verified.

Classification Reported cultivar

Technical lineage Confirmed Sidra material has been placed within a Core Ethiopia genetic group, but this lineage is not automatically assigned to every producer-labelled Sidra planting.

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

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