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Morningsong Coffee Roasters

Nolberto Olaya Chiroso Colombia

Nolberto Olaya Chiroso Colombia

PRODUCER: Nolberto Olaya
REGION: Planadas, Tolima
ELEVATION: 1700 masl
VARIETY: Chiroso
PROCESS: Washed: Sealed in-cherry ferment, de-pulped, 60-70hr sealed ferment, double washed, covered drying for 20-25 days
FLAVOR NOTES: Blackberry Preserves, Raspberry Cordial, Pear, Syrupy

COFFEE STORY: Nolberto is an expert in regenerative farming and operates his farm in. a completely organic way with almost no external inputs. He uses regular compost, vermicompost, compost teas, and other innovative methods to ensure that his soil is always healthy and 90 percent of his farm has shade trees that prevent erosion, fix nitrogen in the soil, and drop leaves for natural compost. We absolutely love finding producers that take care of their land in such a way and also produce splendid coffees like this Chiroso lot brimming with concentrated brambleberries.

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$26.25 USD
$26.25 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.