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Morningsong Coffee Roasters

Stargaze | Decaf

Stargaze | Decaf

REGION: Huila, Colombia
PROCESS: Sugarcane Ethyl Acetate Method
ROAST LEVEL: Medium
PRIMARY NOTES: Brown sugar, Molasses, Silky
SECONDARY NOTES: Orange, Red Grape

COFFEE STORY: Decaf is often maligned as the adulterated cousin of the “real thing”. However, some of the most memorable moments are often made with loved ones over a cup of decaf coffee after dinner. Decaf doesn’t have to be the star. It is happy to play the supporting role and take a back seat to food and friends. That doesn’t mean decaf has to be mediocre, though. We don’t mail it in with our decaffeinated coffees. 

We choose clean coffees with lower acidity and high sweetness and roast them with an emphasis on attaining a rich mouthfeel and clean finish. Our decaf coffee is decaffeinated using ethyl acetate naturally derived from fermented sugarcane instead of synthetically. This method along with quality coffee produce a sweet cup with a clean finish that pairs well with any dessert and good conversation.

Size
$18.25 USD
$18.25 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.