Altos Del Paraiso Caturra Natural
Anaerobic Natural
Cherrybook Index
62sparse
Evidence-of-quality score, not a cup score. Sparse signal: 2 of 7 signals on file. Methodology
Price position
US$2.84/ozDKK 162.00 for 250g
Price position appears once the price model has scored this lot.
Catalog summary
An anaerobic Natural lot from Nariño, Colombia, not yet indexed (2 of 7 signals on file).
Based on the listing and catalog evidence
Currently out of stock at the roaster. Subscribe to get an email when it returns.
Cherrybook last checked this listing 63 days ago.
Roaster’s notes
sour cherry · fine chocolate · winey
- Fruit
- Citrus
- Cocoa and nut
Open the flavor wheel
Mapped from the roaster’s tasting notes to the SCA flavor wheel; Cherrybook’s interpretation of the stated notes, not the roaster’s own categorization.
- Origin
- Nariño, CO
- Producer
- José Ignacio Gómez López
- Farm / Co-op
- Finca El Paraíso
- Process
- Anaerobic Natural
- Altitude
- 2000 m
- Varietals
- Caturra
- Harvest
- —
- Weight
- 250g
- Bag price
- DKK 162.00
- Price / oz
- US$2.84/oz
- Brew
- omni
from the roaster’s storeread by Cherrybook from the listing“estimated” below = inferred, not stated
Cherrybook Index (CBI)
Evidence-of-quality score, not a cup score. Methodology
62
Sparse signal
Confidence2 of 7 signals on file
Score is heavily shrunk toward 50; treat as a placeholder until more sources arrive.
How confidence affects the score
Coverage measures signal availability, not cup quality. This coffee has 23% of the signal universe on file. Missing sources are dropped, remaining weights are renormalized, and the result is shrunk toward a neutral 50 baseline by 43% so one thin signal cannot carry the score on its own.
The math on file: renormalized base 71.1 shrunk to 62.1 = 62.
Missing: SCA grade, Coffee Review, YouTube reviews, On-shop ratings, Cherrybook ratings
- 75/ 22% weightRoaster transparencyProducer / farm / lot disclosure depth
- 70/ 78% weightReddit sentimentSentiment across specialty-coffee discussion
Sensory profileestimated
- Acidity
- 4
- Body
- 4
- Sweetness
- 4
- Balance
- 3
- Clean
- 3
Comps & alternatives
Tasting flight
Compare this with three more lots selected from the catalog.
Brew a set side-by-side. The picks vary along axes that pair with this lot; origin, process, roast, or producer; so you learn the difference, not just drink four good cups.
Reference · About the varietal & origin
About Prolog Coffee
Community reputation · Reddit
Well-regarded· sentiment 70/100
Two independent Reddit contributions give Prolog Coffee favorable but limited evidence. One brewer said a Costa Rican coffee was good while asking how to increase its body. Another commenter said they liked the Prolog coffee they were drinking.
Costa Rican coffeebody and texturedirect customer approval
Threads cited (2)
- r/pourover · 40↑ · My coffee setup
Got some coffee from prolog at the moment too! I like it!
- r/pourover · 8↑ · How to achieve that syrupy batch brew texture?
...have any recipes or tips? Equipment: Hario Switch 03 Kalita 155 Commadante C40 Temp controlled kettle. Filtered water. Coffee is a Costa Rica catuai, honey processed roasted for filter. (Prolog Copenhagen) I can make a good coffee, I just can’t achieve that texture and body I’m chasing. Any help or advice appreciate
On YouTube
Meet the roaster on camera
About the roasterDay in the life
Behind the Scenes at Prolog: Copenhagen’s Amazing Coffee Gem
Frederik Winther Larsen · 43K views on YouTube
Watch on YouTubeThis video covers Prolog Coffee; it is general roaster coverage.
Cherrybook summary of the video
This video provides a behind-the-scenes look at Prolog Coffee in Copenhagen, showcasing their roastery, multiple cafe locations, and their commitment to sustainability. It highlights their B Corp certification, their focus on quality and detail, and their dedication to fostering a tight-knit community through their coffee shops and barista training courses.
Inside this video
From Frederik Winther Larsen:
“The world coming here has been really, really nice and overwhelming, I would say.”
“It's quite, you know, interesting when you open up new spaces. There's always different habits and there's the daily, how do you say, peaks of the of the shop here is very different.”
Explore the videos
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