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Morningsong Coffee Roasters

Aragon Guatemala

Aragon Guatemala

PRODUCER: Alejandro Zelaya Andrade
REGION: Antigua
ELEVATION: 1600 masl
VARIETY: Bourbon, Caturra, Catuai

PROCESS: Fully Washed

 FLAVOR NOTES: Nougat, Prune, Carob, Comforting

COFFEE STORY: Some coffees just have a comforting aspect to them that is hard to pinpoint. This is one such coffee. None of the flavors are explosive or in your face but they are harmonious and balanced. Deep dried fruits like prune and dried apricot hit the palate at the same time as carob and a nougat-y richness. The finish is crisp, making it a great candidate for an all-day sipper.

Size
$21.25 USD
$21.25 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.