Prodigal Coffee

Juan Pablo Zapata

Juan Pablo Zapata grows this Chiroso variety on his 20-hectare farm in Urrao, Colombia at 2,100 meters elevation, where banana shade trees help the coffee thrive. The coffee uses the "Cochadas" method—cherries harvested daily are added to a continuous fermentation pile, creating varying fermentation lengths (barely-fermented to 4–5 days) that build complexity. After fermentation, it's washed and dried in a marquesina for 10–15 days. The result is a coffee with distinct peach and raspberry character, raisin depth, and a tropical fruit finish—a standout first offering from this new producer relationship.