Weekly Roasts: Duck-rabbit and Prolog
Discover a delicate Peruvian wash-processed Bourbon varietal from duck-rabbit coffee, and an anaerobic natural Costa Rican hybrid varietal from Prolog Coffee.
Dear coffee lovers,
ICYMI—Process Coffee announced that they’ll begin offering 100g bottles of limited release coffees. The first batch is set to launch on May 25th!
Also, check out these gems I found online last week: “to-do list” by Jack Grimes on Are.na, Cul De Sac Studio, “When Coffee Became Culture (And Culture Became the Uniform)” by Mario Kristian.
Today’s weekly roasts feature an elegant, wash-processed Peruvian coffee from duck-rabbit coffee in Ohio, USA and a lively, anaerobic natural Costa Rican coffee from Prolog Coffee in Copenhagen, Denmark. Let’s dive in! 👀
The daily sipper
Our more delicate pick this week comes from duck-rabbit: the Wilson Sucaticona, a standout Peruvian offering. The producer of this coffee carries a compelling backstory, thoughtfully shared by the roaster:
Wilson was born on the Peru side of the Peru-Bolivia border. The border used to be unregulated and Wilson's father and grandfather used to work producing coffee on the Bolivia side. In the 1950's the border had become more controlled and it became harder to cross. This led Wilson's family to migrate. They walked through the mountains for two weeks until settling in Putina Punco where they began producing coffee and where Wilson produces coffee to this day.
With this Bourbon varietal, you can expect a dynamic variety of notes in the cup such as apple cider, muscat grape, rainier cherry, apple blossom, and amber honey. I lean toward brewing this coffee on a Hario V60, Cafec Flower Dripper, AeroPress, or French press to highlight its bright, juicy, and floral profile.
👀 Get this coffee →
👀 More coffee from duck-rabbit →
The wild one
Our rich and expressive pick is the Aquiares Centroamericano by Prolog, a coffee roasted in collaboration with Local in Abu Dhabi. This unique Centroamericano hybrid varietal was produced by Diego Robel in Turrialba, Costa Rica.
Expect bold flavors of red berries, rum, cacao nibs, and a lasting candy-like sweetness for this anaerobic natural processed roast. For brewing, I’d suggest using a Hario V60, Hario Switch, or an AeroPress. If you’re feeling curious, this one might be interesting to try as espresso shots as well!
👀 Get this coffee →
👀 More coffee from Prolog →
Do yourself a favor and check out these amazing coffees before they sell out!
Have a beautiful day,
Jon Hargreaves
Coffee Club Founder/Designer
Editor: Lexi Deverich
Direction: Huey Melendez & Cortez Artis
More new releases
Want more? Continue reading to discover 3 more newly released coffees! 👀
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