Prime Reserve Anaerobic Washed SL28 | Colombia
£24.95
- Grape, Cherry, Mandarin Orange
Additional information
Coffee Details
- Country of Origin
- Colombia
- Region
- Huila
- Varietal
- SL28
- Process
- Washed
- Roast Level
- Light
- Producer
- Maria Rodriguez
- Farm
- Finca Betania
Rest guidance
Recommended rest: 3–4 weeks from roast.
Based on the roaster's recommendation.
What to expect
In the cup you can find
Grape, Cherry, Mandarin Orange
Overall profile
Cherry, mandarin orange, and grape throughout, with a touch of red wine in the finish.
Sensory profile
- Acidity
- 3/5
- Body
- 3/5
- Sweetness
- 4/5
- Funk
- 2/3
- 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...
Roaster notes
Colombia — Maria Rodriguez "Prime Reserve" SL-28 (Anaerobic Washed)
Tastes Like — 🍒 Cherry • 🍊 Mandarin Orange • 🍇 Grape
DETAILS
- Producer: Maria Rodriguez, Finca Betania
- Association: Núcleo de Gestión de Palestina
- Region: Huila, Colombia
- Varietal: SL-28
- Process: Anaerobic Washed
INTRO "Prime Reserve" SL-28 just landed at the roastery days ago, launched right away. SL-28 is well-known in Kenyan coffees, but this special lot was grown in Colombia. There's a subtle hint of process flavour, but the cup is otherwise very clean — cherry, mandarin orange, and grape, with a bit of red wine in the finish and nice depth and clarity. In the cup: cherry, mandarin orange, and grape.
THE PRODUCER Maria Rodriguez spearheads this community-driven coffee. "Prime Reserve" is the flagship SL-28 offering from Núcleo de Gestión de Palestina, an association of neighbouring farms. Long-time customers may remember the earlier San Gabriel SL-28, another lovely coffee from Maria and Finca Betania. This association works closely with green coffee vendor InConexus on advanced training in processing methods and farm management.
THE PROCESS This lot underwent anaerobic fermentation. Ripe, whole cherries were first sealed in bags for 48 hours, then pulped and fermented again without oxygen for 72 hours. They were then moved to air-flow canopy beds and dried for 16–20 days.
The double anaerobic fermentation — 48 hours whole-cherry, then 72 hours after pulping — is the defining step. It's what builds the depth and clarity behind the cherry and mandarin orange character, with just a subtle hint of process flavour layered on top.
THE CUP Clean and deep — cherry, mandarin orange, and grape throughout, with a touch of red wine in the finish. Nice clarity despite the double anaerobic processing.
Flavour Notes 🍒 Cherry 🍊 Mandarin Orange 🍇 Grape
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