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Morningsong Coffee Roasters

Alirio Muñoz - Pink Bourbon

Alirio Muñoz - Pink Bourbon

PRODUCER: Alirio Muñoz Ortega
REGION: El Mesón, Huila
VARIETY: Pink Bourbon
PROCESS: Anaerobic Washed: Open in-cherry fermentation and sealed 36-hr de-pulped fermentation

FLAVOR NOTES: Clover Honey, Raspberry, Pawpaw, Luscious

COFFEE STORY: Alirio and his wife, Anayibe, are longstanding members of the Los Guacharos producer group, a favorite group for us here at Morningsong. They share plants, fertilizer, and knowledge on how to grow better coffee using sustainable, soil-focused methods. Alirio and Anayibe have specialized in rarer varieties and they were early adopters of Pink Bourbon. While it can be finicky during harvest time, successful lots like this showcase yellow tropical fruit and jammy berries.

 

Size
$25.25 USD
$25.25 USD
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COFFEE PROFILE RATING SCALES

  • "LIGHT" ROAST (LEVEL 1-3)

    Our focus to bring out the distinctive flavors of each coffee often lead to a very light roast level, allowing each coffee's natural notes to sing.

  • "DARK" ROAST (LEVEL 5-7)

    While you won’t find many dark roasts from Morningsong, we do offer a few coffees that lend themselves to a roast-driven profile. Even the darkest coffees we roast will have no exterior oils on them.

  • "SIMPLE" FLAVOR COMPLEXITY (LEVEL 1-3)

    Simple DOES NOT mean boring. Instead, it means that the flavor profile has a dominant single note instead of a layered symphony of notes.

  • "COMPLEX" FLAVOR RATING (LEVEL 5-7)

    Coffees with a high complexity rating will have a myriad of flavor notes that might include flowers, fruits, teas, and spices.

  • "TERROIR" PROCESSING (LEVEL 1-3)

    “Terroir” means “sense of place” and is mostly used for wine, but it applies to coffee as well. Coffees that lean toward the “Terroir” end of the scale are processed in a way so that the flavors of the cup come from the variety, micro-climate, and cultivation as opposed to the processing methods themselves.

  • "PROCESS" PROFILE RATING (LEVEL 5-7)

    Coffee rated higher on the “Process” scale undergo processing steps after picking that can drastically affect the flavor and mouthfeel. These might include sealed, extended, or altered fermentations during multiple stages as well as natural or honey processing.