A naturally processed Colombian Pink Bourbon! This is a rare one and we've found this coffee to be super expressive and fun to drink. In the cup we find a fruit forward profile of cherry with a sweet round finish. When cooled there's a cherry and lime acidity that appears and becomes structured resulting in a super complex and layered cup. We recommend you push this coffee hard when brewing to extract all of the complex fruit notes! This coffee is also super enjoyable pulled as a turbo and brewed as aeropress.

As with most of Prodigal’s coffees we recommend you rest this coffee for at least 3-4 weeks before brewing! These coffees benefit from extended rest periods and we suggest you experience how the coffee changes across the following weeks. 

From Prodigal:
Colombian naturals are not common, and we were lucky to snag this beautiful, super fruity gem. La Suma is layered with guava and cherry flavors, with a glistening acidity that balances the bold fruit perfectly.

Fernando Zuñiga inherited Finca La Suma from his parents, a small farm surrounded by natural forest reserve. His parents cultivated caturra and castillo varieties, and now Fernando has added pink bourbon. To conserve their limited water supply, Fernando opted for the natural process with this pink bourbon, and it paid off in spades. After significant training in post-harvest practices, fertilization, and water management, Fernando and his wife are eager to grow La Suma and their offerings, and we couldn't be more pleased with our first coffee from them.

Only ripe coffee cherries were picked and then floated for density. The coffee dried in thin layers using sun and airflow canopies 22-26 days.