Now in its fourth year, Prolog continues its relationship with Diego Baraona and the team behind Los Pirineos—a farm known for its pioneering work in processing innovation and the cultivation of rare varietals.

This lot features the Ethiopie Harrar varietal, typically native to Ethiopia’s Harrar region and prized for its complexity and distinct character. Grown in El Salvador, it brings together the bright acidity and nuance of Ethiopian coffee with the body and structure found in the best of Central America.

In the cup: blackberry, lemon, and fresh herbs.

The coffee was processed using an Anaerobic Washed method. After harvest, ripe cherries were sealed in fermentation barrels for 72 hours before being pulped and washed with water. Drying took place over 45 days on shaded, raised beds to achieve optimal moisture.

Ethiopie Harrar is naturally a low-yielding varietal, and this is a small, limited lot. Prolog recommends acting quickly if you’d like to experience it.

Flavour Notes: Blackberry, Lemon, Fresh Herbs

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 (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.