Here's how we brewed this stunning washed Colombia from Scott Rao’s new Colorado roastery Prodigal!

After 30 years in the industry, coffee consultant and author Scott Rao founded Prodigal in Boulder, CO. They work with exporter Coffee Quest to source and combine tiny high-scoring lots from farmers in Huila, Colombia and this coffee is one such stunner. We tasted sweet citrus, mango, red and purple grape, and florals.

🌎 Origin: Huila, Colombia

💦 Process: Washed

🔬 Variety: Caturra, Pink Bourbon, Gesha

⛰️ Elevation: 1,700 - 1,900 MASL

Brew Recipe for Prodigal Las Perlitas Lot 3

Using Stagg X Dripper


22g of Las Perlitas Lot 3

375g of water



1. Measure and grind coffee at a medium-fine setting

Measure out 22g of coffee beans and grind them on a medium-fine setting. We used setting 4.2 on Ode with SSP Burr / 3.2 on Ode with Gen 2 Burrs, which is about 2.2 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 4.3 - 5 - and note that the inner ring was set to +3 at 4.3 for us!

2. Heat water and rinse the filter

Heat water to 204-206°F and rinse your filter before putting your coffee grounds in.

3. Pour 65-70g of water for the bloom 

Fully saturate your coffee grounds with 65-70g of water, and allow around 45 seconds for the bloom.

4. Continue pouring in a few stages

After the bloom, pour to fill Stagg X to near the top of the filter; when water drains about halfway, swirl once gently, then when the water is approximately 0.5 in above the bed of grounds, pour to fill Stagg X to the top; repeat this process until your total weight is 375g, and agitate with one gentle swirl once water drains halfway. The total brew time varies.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of guava, raspberry, nectarine, and sweet citrus.

Thanks to Scott Rao for this dial!



20g of the same coffee

40g of water at 205°F

1:2 ratio

25-30 second pull time


1. Measure and grind coffee

Measure out 20g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  205°F.

4. Grind your coffee

We suggest a brew time of 25-30 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 25-30 second pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!