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.

Grown by Cup of Excellence winner Pablo Andrés Guerrero at El Obraje farm in Nariño, Colombia at 2,200 meters elevation, this geisha was hand-picked at maximum ripeness and processed with two fermentation stages—first in sealed cherry for 12–96 hours, then as parchment for 12–72 hours after mechanical pulping. The result is intensely fruity with distinct apricot and melon character balanced by florality. This is a process-forward coffee that rewards the complexity of its anaerobic washed treatment.

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Finca El Tabor is a fifteen-hectare family operation in Huila, Colombia, run by Cesar Dario and his parents Fabiola and Julio Alberto over thirty years. This washed Sidra varietal was depulped, fermented for 48 hours, washed through concrete channels, then dried in parabolic dryers for 16–22 days—a controlled process that preserves clarity. Expect red winey flavors of grape and cherry with a subtle fermentation undertone. A recurring menu favorite that showcases both varietal character and the farm's commitment to expanding their microlot production.

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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.

Habtamu comes from Danche in southern Ethiopia's Yirgacheffe region, processed traditionally by producer Habtamu Fikadu Aga of Kuri Mountain Coffee. Washed fermentation and raised-bed drying bring out big, ripe stone fruit and bright florals—apricot, pineapple, and jasmine notes that sing in both straight shots and Americanos. This is a standout lot from an exceptional Ethiopian harvest, roasted slightly darker than the filter version for espresso clarity.

From Guji in southern Ethiopia, this washed heirloom lot comes from Habtamu Fikadu Aga of Kuri Mountain Coffee, a family operation dating back to 1945. Pulped cherries underwent 48–72 hours of submerged fermentation before drying on raised beds for 10–12 days, a methodical washed process that emphasizes clarity. Expect bright cranberry, rhubarb, and peach syrup notes—hallmarks of a refined Ethiopian washed coffee. Limited supply available, rested since August and ready to ship.

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.

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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.

Jorge Rojas grows this chiroso at Finca El Jardín in Tolima, Colombia, one of his four farms. The coffee was floated to remove defects, pulped immediately, then fermented without water for 16 hours before being fully washed and dried in marquesinas with regular rotation. Big blackberry and mandarin orange flavors dominate with a ripe, saturated quality—process-forward but executed with care. A gem from a trusted producer working with traditional methods.

Karinga AA hails from Kiambu County, Kenya, at 1840 meters elevation, where the Karinga Coffee Factory has worked with 500 smallholder farmers since 1983. The washed process preserves the natural acidity and clarity of SL-28 and SL-34 varieties, revealing a fruit-forward profile: apricot, peach, grapefruit, orange, and berries sing in the cup. This is a summer classic that delivers consistent quality with enough complexity to reward careful tasting.

La Estrella hails from Nariño, Colombia, where producer Carlos Estrella cultivated geisha and other exotic varieties on two sub-plots—La Jacoba and El Mirador—the first in La Unión to do so. The lot was honey-processed with a 48-hour anaerobic fermentation before drying for 20–22 days, resulting in mild process notes that let bright fruit flavors shine. Expect vibrant cranberry and orange with subtle cantaloupe in the finish. A limited, subscriber-first release now open to all.

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.

Mulu Espresso is Prodigal's seasonal blend of 100% Ethiopian coffees, split between washed and natural processing to capture the best of both. The washed component delivers bright citrus and florals, while the natural adds rich cherry depth. Roasted slightly darker for espresso, it's punchy and ripe, excelling as straight shots or americanos. Prodigal rotates the exact component coffees seasonally while maintaining the blend's signature character, ensuring consistent flavor through fresh, rotating Ethiopian lots.

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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.

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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.

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.