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Morningsong Coffee Roasters

Miguel Loaiza Colombia

Miguel Loaiza Colombia

PRODUCER: Miguel Loaiza
REGION: Naranjal Alto, Nariño
ELEVATION: 2100 masl
VARIETIES: Caturra & Castillo
PROCESS: Fully Washed
FLAVOR NOTES: Grilled Peach, Piloncillo, Clementine, Sugary

COFFEE STORY: Miguel grew up in a coffee family and five of his six siblings are coffee growers. Miguel planted his first coffee plot at the age of 15 and started his own farm by 18. His farm name is El Diamante (diamond) because of how precious the land is to him. You can taste the love for the land in the coffee where fully integrated sweetness abounds in a clear and juicy cup.

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$21.75 USD
$21.75 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.