Prodigal - Finca El Higuerón

For over three generations, Fabiola Ortega and her husband, Julio Muñoz have maintained El Higuerón's rich tradition while adapting to modern practices. Through training and participation in innovative initiatives like the cupping school (with help from long-time partner InConexus), the Ortega family have deepened their understanding of their coffee and its unique characteristics. These cherries were harvested at their optimal ripeness and immediately brought to drying beds. The coffee dried for 22-25 days alternating between direct sun and airflow canopies.