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.

Caminos del Inka is a Geisha varietal from Samuel Smith Perez in Cusco, Peru. The coffee was selectively harvested at peak ripeness, then underwent 48 hours of open-tank fermentation before washing and drying on raised African beds for 15–20 days. The anaerobic process amplifies its vibrant character: ripe peach and orange notes cut through a creamy mouthfeel, with subtle coffee cherry depth. This is a standout single-origin Geisha worth seeking out if you prize clarity and complexity.

It's back! Our first ever gesha from El Espejo is making a special appearance on the menu. We just pulled this coffee from our special freezer archive and sent it to ourmonthly subscribersfirst. This is a limited run! This washed gesha is a beautiful mix of apricot, earl grey florals, and bright acidity. We first featured this coffee back in winter of 2024 into spring of 2025 and then tucked away a tiny supply in our deep freezer. Owner Arnubio Jose Cardenas Sanches acquired his first 2 hectares of pasture at just 16 years old in 1999 and has devoted the last 25 years to his coffee cultivation. El Espejo farm now spans 8.5 hectares, where Arnubio grows Caturra, Colombia, and Gesha varieties with meticulous lot separation. Only ripe cherries were collected, sorted by density, and left in cherry to ferment for 12 hours. They were then de-pulped and fermented in tanks for another 12 hours. After washing, the beans were laid to dry on ventilated roofs for 18-23 days. Make sure to check that the roast date you've selected is what you're looking for— if there is an"upcoming roast" for this coffee, the upcoming roast date is listed under the tasting notes at the top of this product page. Please read our shipping info page!

We're thrilled to offer a semiwashed pink bourbon from a farm we've worked with before, El Diviso. Despite being closer to honey than washed, the process flavor is tame, and the fruit flavors are lush. We love the cherry and orange flavors, backed up by maple richness. This coffee went to our monthly subscribers first, too!Join us! The woman behind this stunning farm and beautiful coffee is Doña Blanca Bolaños. Finca El Diviso has been Blanca's home and agricultural playground for many years. She takes pride in caring for the plants from start to finish, improving her crop with continuing education, and inspiring the next generation as a finalist in the prestigious Cup of Excellence competition. Only ripe cherries were collected and sorted by density. After depulping the outer skin, leaving the inner mucilage intact, the beans then fermented anaerobically for 48 hours. Then they dried for 18-24 days on airflow canopy beds. Make sure to check that the roast date you've selected is what you're looking for— if there is an"upcoming roast" for this coffee, the upcoming roast date is listed under the tasting notes at the top of this product page. Please read our shipping info page!

Roasted just a touch darker than ourfilter version, this espresso roast makes fantastic straight shots and Americanos. We're thrilled to offer a semiwashed pink bourbon from a farm we've worked with before, El Diviso. Despite being closer to honey than washed, the process flavor is tame, and the fruit flavors are lush. We love the cherry and orange flavors, backed up by maple richness. This coffee went to our monthly subscribers first, too!Join us! The woman behind this stunning farm and beautiful coffee is Doña Blanca Bolaños. Finca El Diviso has been Blanca's home and agricultural playground for many years. She takes pride in caring for the plants from start to finish, improving her crop with continuing education, and inspiring the next generation as a finalist in the prestigious Cup of Excellence competition. Only ripe cherries were collected and sorted by density. After depulping the outer skin, leaving the inner mucilage intact, the beans then fermented anaerobically for 48 hours. Then they dried for 18-24 days on airflow canopy beds. Make sure to check that the roast date you've selected is what you're looking for— if there is an"upcoming roast" for this coffee, the upcoming roast date is listed under the tasting notes at the top of this product page. Please read our shipping info page!

Flor Blanca II is grown by Anibal Sanchez at La Siria, a 5-hectare family farm in Huila, Colombia, where geisha vines were introduced through a family connection and earned 2nd place in the 2021 Colombian Cup of Excellence. The coffee is washed and dried for 20–24 days on raised beds, a process that preserves the geisha's natural complexity. Expect a saturated cup with berry and peach jam notes balanced by striking florals—the white flowers of the coffee tree inspired its name. This is a second allocation from Prodigal, following high subscriber demand for the inaugural lot.

Following last month's popular Gachika AB, we now have Gachika AA! Our Kenyan coffees are looking quite limited this year, so don't miss out! Gachika AA is a citrus forward profile, with grapefruit and orange at the fore and a bit of red grape in the finish. This also went to ourmonthly subscribersfirst, and we have just a handful of bags from our May 25 roast as well. Gachika Coffee Factory is associated with Kimaratia Farmer's Co-Op, with 750 producing partners! All the coffee cherries delivered to the factory undergo the washed process with water supplied from Theta River. After pulping, the coffee rests overnight and is washed the next day. After the traditional Kenyan soaking step, the coffee is then dried on tables. Make sure to check that the roast date you've selected is what you're looking for— if there is an"upcoming roast" for this coffee, the upcoming roast date is listed under the tasting notes at the top of this product page. Please read our shipping info page!

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.

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.

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.

Nensebo G1 comes from a single farm in West Arsi, Ethiopia—a new relationship for Prodigal Coffee. The coffee was naturally processed: ripe cherries dried on raised beds for 2 weeks, then milled and sorted by machine and hand. It delivers blueberry-forward fruit, impressive clarity, and aromatic complexity for a natural process coffee. This espresso roast pulls excellent straight shots and Americanos, offering the fruit-forward character of a natural without muddiness.

Ollancay is a washed SL-9 variety from Valentin Orosco, a new producer in Cusco, Peru who is already earning recognition for his work. The coffee was selectively hand-harvested at peak ripeness, then pulped and briefly fermented before washing to remove remaining mucilage. It dried on raised beds for 15–20 days. The result is plush and rich with distinctive flavors of rhubarb, currant jam, and melon—a standout selection that impressed subscribers on its release. Valentin's farming integrates shade trees that support native bird habitat, adding ecological value to an already compelling cup.