Tart cherries, Honey Dew sweetness, apple acidity! 

This Costa Rican gesha from Finca Copey is popping with bright red stonefruit, tons of honeydew sweetness, and a crisp and clean presentation. When cooled, a tart cherry note becomes apparent with tons of juicy fruits on your palate. The expression is also clean and sweet making each sip dynamic!

We suggest you let this coffee rest for at least 3-4 weeks before brewing! We find washed coffees from Prodigal require a fair bit of rest before they really start to open up. You also can push these coffees quite hard and aim for extended brew times. 

From Prodigal:

Grown at and named for Finca Copey, this coffee comes from the team at Cafe Solis & Cordero. Most recently they won first place at this year's Cup of Excellence in the Experimental category. 

Founded in 2018 by the husband and wife team of Ivan Solis and Alejandra Cordero, Café Solis & Cordero represents a new generation of coffee producers who are blending deep-rooted tradition with forward-thinking practices. Finca Copey stands out for the exceptional quality of its coffees. Situated at an altitude of 2,000 meters in the highlands of Copey de Dota, this farm benefits from a special microclimate, ideal conditions for growing traditional varieties like geisha and catuaí.

This geisha underwent a straightforward washed process. The cherries were cleaned with fresh water, pulped to 75% cherry removal, and dried on raised beds for 10 days.