From Prolog's Fruity Line

From producer Merci Fernandez, La Pomarrosa is a fresh and fruity coffee from Colasay, Peru. This is a coffee Prolog worked with last year—and one that left a strong impression. The quality and potential were clear, and Prolog is now working towards a long-term partnership with Merci, as with many of the producers we continue to return to.

Merci is part of a younger generation of producers. Her path into coffee began with observing her family on their farm, and later formalised through a degree in Agricultural and Livestock Production. This blend of academic insight and hands-on experience forms a strong foundation for producing coffee both sustainably and to a high standard.

The coffee is 100% organic. Merci cultivates Bourbon, with harvests lasting around four to five months. Flowering takes place between October and December, harvest follows from June through September, and coffees are typically sold in October.

During a visit to Peru in October 2023, Prolog’s Roastery Manager, Mikolaj, tasted Merci’s coffees and was deeply impressed by their clarity and structure. That impression hasn’t changed. This new lot is a beautiful example of washed Bourbon from Colasay—complex acidity, heavy body, and smooth mouthfeel.

Flavour Notes: Red Apple, Wild Strawberry, Honey

What is the roast recency?

Prolog doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Prolog typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 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). 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.