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Morningsong Coffee Roasters

Linarco Ospina

Linarco Ospina

PRODUCER: Linarco Ospina
REGION: Palestina, Huila
ELEVATION: 1715 masl
VARIETY: Pink Bourbon

PROCESS: Washed: 24-hour in-cherry fermentation, 72-hour de-pulped fermentation in tanks, dried for roughly 3 weeks in a marquesina (solar dryer).

 FLAVOR NOTES: Black Plum, Black Tea, Graham, Crisp

COFFEE STORY: Linarco is a founding member of Café Origen Palestina, a growers association started to provide better processing and storage for its members. If this coffee is any indication, it was well worth the effort. This Pink Bourbon lot is treated to a short in-cherry fermentation and an extended de-pulped fermentation. Expect the typical juiciness of Pink Bourbon but this lot foregoes ultra-vibrant raspberry for subtle plum and black tea/spices throughout.

Size
$22.75 USD
$22.75 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.