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.

David Armijos grows this caturra on his 3-hectare farm in La Libertad, Peru, at 1800–1900 meters elevation. The coffee is washed with fresh water, briefly fermented overnight, then dried first on beds for skin-drying before finishing 7–10 days on patios. Expect geisha-like florals paired with apricot and vanilla candy notes—a distinctive floral-fruit profile that sets it apart. This is Prodigal's first offering from Armijos, picked entirely by family and seasonal workers with evident care in processing.

Finca La Pradera in Huila, Colombia grows multiple varieties including this distinctive Geisha. The coffee fermented in cherry for 24–48 hours before de-pulping with a demucilaginator machine that preserved some mucilage, then dried in a greenhouse for 15–20 days. Expect blueberry, plum jam, and soft florals—a bright, fruit-forward profile that reflects careful post-harvest work by brothers Luis Enrique and Robinson Cuellar. A premium variety at a compelling price point.

Finca Las Delicias is a washed geisha from Nariño, Colombia, produced by Jesus Angel Lopez, who has worked the land for 14 years across three generations. The coffee was processed with selective picking of only ripe cherries, followed by density sorting, pulping, and a brief 24-hour tank fermentation before washing and 15–20 day drying. The profile delivers stone fruit, earl grey, and berry notes with an unusually ripe character for a washed geisha—a hallmark of Lopez's careful fruit selection and fermentation control.

From Finca Las Palmas in Huila, Colombia, this two-hectare farm's selective harvest was anaerobically fermented twice—40 hours pre-depulping, then 80 hours post—before washing and three weeks of patio drying. The result is a coffee that walks the line between washed clarity and natural fruit intensity: ripe purple fruit, winey berries, and jammy notes with a bright, zesty backbone. This is the coffee Monthly Subscribers have been asking for since its debut; it's worth the hype.

Finca Las Palmas is a two-hectare farm in Huila, Colombia, operated by Abelardo Alvear. The Bourbon Aji variety was selectively harvested at peak ripeness, then double-fermented anaerobically—40 hours before depulping, then 80 hours after—before washing and three weeks of patio drying. The result is explosively fruity with ripe purple fruit flavors, winey berries, and jammy intensity balanced by crisp acidity. This espresso roast (slightly darker than the filter version) delivers knockout straight shots and Americanos, and it's versatile enough that some cups lean toward clean washed clarity while others echo natural-process fruit bombs.

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.

Justino Huamán's Finca Limonniyoc sits at 2100 meters in Cusco, Peru, where geisha has been cultivated for five years alongside traditional typica and bourbon varieties. The washed process preserves the coffee's brightness: ripe cherries were pulped with partial mucilage retention, briefly fermented, washed, and dried on raised beds for 15–20 days under the shade of native pacay trees. The cup delivers prominent mango and citrus with varietal fruit character that shifts subtly between brews. This is a limited allocation from the 2025 Peruvian harvest, grown and processed with traditional methods that reflect the region's terroir.

From Finca Betania in Huila, Colombia, this geisha was processed using the white honey method—ripe cherries floated and depulped, then given 48 hours of aerobic oxidation before rinsing with partial mucilage retention. The result is clean and fruit-forward: apricot and peach fruit leather dominate, with subtle strawberry and jasmine complexity. Linarco Rodriguez, a Cup of Excellence winner, brings decades of farming expertise across five properties; this lot dried on raised beds for 12 days before expert milling, delivering a straightforward, well-executed coffee that showcases what proper processing can achieve.

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.