Prodigal Coffee

Boulder Blend is a rotating blend crafted from Prodigal Coffee's headline single-origins, combining washed coffees with natural and honey-processed lots to achieve ripe, fruity character alongside clean, juicy qualities. The roaster intentionally shifts components week to week based on what's available, ensuring consistent flavor profile—always fruity, bright, and balanced—rather than a fixed recipe. This is an everyday coffee designed for filter brewing, reliable enough to reach for daily without sacrifice of complexity or distinction.

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Chelbesa One comes from Gedeb, Ethiopia's high-altitude coffee region, where approximately 1,000 farmers on 2–3 hectare plots deliver cherry to the Chelbesa washing station, managed by SNAP Specialty Coffee. The coffee is washed using a meticulous method: floated to remove defects, pulped, dry fermented for two to three days, then washed and dried over 7–10 days with frequent rotation. The tasting profile leads with apricot, grape, and black tea, with secondary notes of mandarin orange, pomegranate, pineapple, and lemon depending on the tasting. This is a standout washed Ethiopian that delivers genuine complexity and origin expression.

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Chelbesa One comes from Gedeb, Ethiopia, where approximately 1,000 small-plot farmers deliver cherry to the Chelbesa washing station, managed by SNAP Specialty Coffee. The washed process involves floating to remove defects, pulping, a two- to three-day dry fermentation, washing, and 7–10 days of drying with frequent rotation. The cup opens with apricot, grape, and black tea, with secondary notes of mandarin orange, pomegranate, pineapple, and lemon depending on the tasting. Roasted slightly darker than the filter version, it pulls excellent straight shots and Americanos.

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Goro hails from the Guji region of Ethiopia, sourced from Habtamu Fekadu Aga's Goro washing station. The lot was processed with precision: pulped to leave roughly 10% mucilage on the seed, fermented for 24 hours, hand-washed, and shade-dried with regular stirring and defect sorting. The cup delivers classic Ethiopian character—florals, bright citrus, stone fruit, and a whisper of anise spice—in a balanced, approachable profile designed for all-day drinking without palate fatigue.

Habtamu Danche is a washed heirloom variety from Yirgacheffe in southern Ethiopia, sourced through Kuri Mountain Coffee, a family business operating since 1945. The ripe cherry was sorted, pulped, fermented, washed, and dried on raised beds using traditional methods. The cup delivers big, ripe apricot paired with pineapple and jasmine-like florals—a bright, complex profile that captures Ethiopia's exceptional 2024 vintage. This small reserve is fully rested and ready to brew.

Prodigal's iced coffee is an ever-rotating blend built from coffees currently on their menu. Right now it's anchored by a new-crop Burundi offering. Roasted to an omni profile—lighter than their espresso, darker than their filter roast—it's engineered specifically for cold brew or iced service, where the roast level balances sweetness and body. The frequent rotation means each batch brings different tasting notes, but consistency in roast approach ensures reliability for iced preparation.

Jorge Rojas grows this geisha at El Jardín, a 7-hectare farm in Tolima, Colombia at elevated altitude. The coffee undergoes a deliberately minimal 16-hour dry fermentation without water, followed by washing and an extended 15-day drying process with three scheduled rest periods that preserve volatile aromatics. It delivers fresh, tart raspberry and dried fruit (raisin) notes with a cohesive creamy sensation. This is a deliberate return to traditional washed processing—a response to the complexity of novel techniques—and the care taken by both producer and mill (Desarrolladores de Cafe) ensures the coffee reaches you in optimal condition.

From Fabio Antonio Caballero's Las Virginias farm in Marcala, Honduras, this 2026 Cup of Excellence #4 winner (Exotic category) showcases what a rising star can achieve in just six years of farming. The 48-hour anaerobic fermentation—preceded by 16 hours of aerobic oxidation and followed by careful washing—amplifies the ripe cherry brightness into vivid mango and rhubarb notes with a complex rum-raisin depth. Geisha and Pacamara varieties shine through with intensity and balance. At 100g portions, this auction-winning coffee delivers exceptional complexity without breaking the bank.

Prodigal's signature Milk Blend anchors on a clean, soft Colombian caturra caturra and rotates a secondary component to add complexity and interest. The blend is specifically optimized for espresso milk drinks—cappuccinos, lattes, flat whites—where the caturra's gentle body and sweetness anchor the cup while the variable second origin adds brightness or depth. The rotating secondary keeps this blend fresh and dynamic for regulars; check the roast date and tasting notes for what's currently in the mix.

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Muburi AB comes from Kiambu, Kenya, sourced from the Muburi Coffee Factory, a collective of 1,200 farmers in the Rwama Coffee Farmers Society. The fully washed process—featuring overnight fermentation, traditional Kenyan soaking, and 7–15 days of raised-bed drying—delivers the bright, fruit-forward character this origin is known for. Expect jammy purple fruits, pomegranate, cherry compote, and plum with a distinctive Kenyan savoriness that anchors the profile. This is a limited final harvest release worth grabbing for its classic, complex fruit expression.

Nensebo G1 comes from a single farm in West Arsi, Ethiopia—a new relationship for Prodigal Coffee that they plan to expand with future harvests. The coffee was naturally processed: ripe cherries dried on raised beds for two weeks, then milled and sorted by machine and hand. The result is a clean, well-fruited cup with prominent blueberry notes and aromatic complexity that punches well above typical natural Ethiopian profiles.

Patricio Navarro's Lempira, Honduras coffee placed 2nd in the COE Traditional category, secured through direct sourcing via Angel Arturo Paz. Hand-harvested cherries underwent an extended semi-washed process: three-day fermentation in sealed bags, pulping, three more days of bag fermentation, four thorough washes, and 18 days of drying on raised beds. Despite the wet-mill intensity, the cup emerges immaculately clean with ripe apricot, green grape, and melon. This is a coffee worth grabbing before the July COE auction, backed by verifiable competition results and precise processing craft.

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Santa Helena is a family farm in Huila, Colombia, cultivating chiroso and other single-origin varieties across 11 hectares. The washed process—48-hour fermentation after depulping, followed by 20–25 days of parabolic drier drying—delivers a super clean cup with red plum, orange, and raisin character balanced by unexpected depth. This is a new-to-Prodigal origin developed in partnership with InConexus, reflecting the farm's commitment to improved practices. A gem worth trying.

Zuria is Prodigal's seasonal blend pairing Ethiopian washed and natural coffees with Colombian washed Chiroso. The washed Ethiopian contributes elegant, subtle fruit; the natural brings tropical fruit punch; and the Chiroso variety adds fruitiness and balance. The result is a bold, zesty cup with prominent notes of concord grape, plum, and apricot. Prodigal crafts this blend with fresh headline coffees that rotate seasonally to keep flavors lively while maintaining the blend's core character—a philosophy that elevates it beyond typical static blends.