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Morningsong Coffee Roasters

Nelson Fabio Cordoba

Nelson Fabio Cordoba

PRODUCER: Nelson Fabio Cordoba
REGION: El Silencio, Huila
ELEVATION: 1800 masl
VARIETY: Tabi

PROCESS: Washed - Coffee cherries are picked and depulped on the same day then fermented for 36 hours in stainless steel tanks. They then have any remaining mucilage removed mechanically and are then dried on raised beds under shade cloth.

 FLAVOR NOTES: Peach cobbler, Guava, Umami, Crisp

COFFEE STORY: Nelson is an innovative and quality-focused farmer who is trained in cupping coffee and implementing meaningful endeavors on the farm for both flavor and soil health. He is a member of the Los Guacharos producer group that shares techniques, resources, and knowledge. Tabi is a hybrid variety developed for good cup quality and leaf rust resistance. This 100% Tabi lot highlights the quality with a light processing touch. Zingy tropical and stone fruit mingle with a pleasant umami flavor throughout.

Size
$22.25 USD
$22.25 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.