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Morningsong Coffee Roasters

Wilder Santacruz

Wilder Santacruz

PRODUCER: Wilder Santacruz
REGION: Aponte, Nariño
ELEVATION: 2000 masl
VARIETIES: Caturra & Castillo
PROCESS: Low O2 Honey | 48-72hr in-cherry ferment, de-pulped, 24hr sealed ferment, patio “pre-dry,” mechanically dried, finished under shade cloth
FLAVOR NOTES: Lemon Curd, Green Apple Hi-Chew, Eucalyptus Honey, Radiant

COFFEE STORY: Wilder comes from a coffee-producing family but pursued another career until 2010 when a plot next to his father's came up for sale. His father managed his farm until 2019 when he joined him in the pursuit of offering special coffees like this. The attention to detail in processing and the unique honey process used on this lot produces complexity and a radiant mouthfeel. Flavors like eucalyptus, normally found in exotic varieties, are present in this offering, along with lemon curd and candied green apple.

Size
$25.25 USD
$25.25 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.