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Morningsong Coffee Roasters

Rubíes Del Sur

Rubíes Del Sur

PRODUCERS: German Ortiz, Luis Octavio Titimbo, Yamid Quinayas, Miller Vasquez

COUNTRY: Colombia

REGION: Bruselas & San Agustin

VARIETY: Pink Bourbon

PROCESS: Washed: All coffees undergo some amount of in-cherry fermentation and extended de-pulped fermentation.

FLAVOR NOTES: Cherry/Raspberry Jam, Tangerine, Lively, Brilliant

COFFEE STORY: While single-producer lots rightly get most of the acclaim, some community lots can be just as good if not better. This is one such lot. For various reasons, farmers will often have small amounts of coffee that is not processed with the bulk of their crop and, in many cases, it is not worth processing such a small amount for export. Four exceptional producers in Bruselas and San Augustin combined smaller portions of their harvest into this lot. This coffee rivals the best single-farm, single-variety lots we’ve tasted in recent memory…and it makes top notch coffee farming and sourcing a more sustainable proposition for all involved. Reconsider a few of the notions you may have about high-end specialty coffee when you sip on this astonishingly good coffee.

Size
$23.25 USD
$23.25 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.