About Prolog RoastersWhat is the goal? ...To add to the quality of life by giving people better coffee experiences. How? ...By exploring what is embodied in an amazing coffee experience. Why? ...Because we want to add to the quality of life. In terms of taste, what is a great coffee experience to Prolog? ...It's a coffee that's at the same time delicious and sense-evoking.

Prolog's goal has always been quite simple, to give their guests and cafe customers a better coffee experience. They love to put in effort to make a great product, love to serve something of great quality to the people who visit them in their coffee bar and to the coffee bars, restaurants, bakeries, etc. who use their coffee beans. Since Prolog opened their doors in 2016, every day in Prolog has been a part of the journey to get closer to this goal. That’s why they have their name, Prolog. It’s always a beginning.

Coffee InformationThis delightful washed geisha lot comes comes from our friend and long-time collaborator Jorge Vasquéz and his team at the Roble Negro wet mill. His coffee farm, Finca Cedral Alto, in the town of Aserrí in Costa Rica’s Tarrazú region is about 45 minutes outside of the capital of San Jose.

This is our fourth year buying coffees from Roble Negro and early this year we got the first opportunity to visit ourselves and see all the hard work that goes on first-hand. This has allowed us to further strengthen the bonds between our two teams, and continue the dialogue on how we can work together to bring the best possible coffee experiences back to you in Copenhagen.

The name Roble Negro means black oak and Cedral Alto means high cedar grove. These names indicate the importance of trees, forestation, and environmental preservation to Jorge and his coffee production. Cedral Alto is 22.5 hectares, with 12 hectares of primary forest, 6.5 hectares of reforestation and pasture land, and 3 hectares of coffee cultivation. Biodiversity and healthy environmental life is the main catalyst for growing healthy and prosperous coffee, so this focus from Jorge and his team is so great to see.

The farm is filled with natural springs and freshwater sources, which the forested areas help protect and keep clean, and is situated at the transition between the Pacific side of the country and the Central Valley, spanning from 1750 to 2000 meters above sea level.

Cupping NotesStone Fruit / Candied Lemon / Floral

ProcessThe coffee itself has a delicious classic washed geisha profile. A tea-like body is followed up by complex and elegant notes of stone fruits and candied lemon, finishing with delicate florals. Smooth, balanced, and multi-layered, this is a coffee that really needs to be experienced.

We decided to roast this coffee omni, which means it can be enjoyed equally as both filter and espresso coffee.