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Overview
We’re excited to share this opportunity to try the unique Tabi varietal. The hybrid of Timor, Typica, and Bourbon was developed to create a sustainable solution to leaf rust. Producer Sandra Milena Mora and her husband Hector were early adopters of the varietal on their small organic farm in Palestina, Colombia and theirs was one of the first coffees Morgon roasted. We tasted red apple and baker’s chocolate: a mellow and delicious cup.
Roasted on 04/28/2022 and fresh for 2-3 months. It should arrive to you perfectly rested and ready for brewing. Check out “Why Nordic Coffees Stay Fresh Longer” to find out why.
Details
Bag Size: 8.8 oz (250 g)
Origin: Palestina, Caldas, Colombia
Varietal: Tabi
Process: Washed
Elevation: 1700 MASL
Roast Date: 04/28/2022
Tasting Notes: Red Apple, Baker’s Chocolate
About Morgon Coffee Roasters
Founded in Gothenburg, Sweden in 2018, Morgon Coffee Roasters is uniquely located in the city’s old shipping port, a setting that inspires their approach to coffee: fully respecting the miles of travel that came behind it. We discovered their roasts in a cafe in Los Angeles and we’re honored to be one of the few places in the U.S. offering their coffees.
Why Nordic Coffees Stay Fresh Longer
What is Nordic roast coffee?
The ethos of Nordic style coffee is to highlight the unique, bright flavors of high quality, single origin coffee beans. A cup of Nordic style coffee should be sweet and vibrant, emphasizing fruit-forward tones and acidity, with no "roasty" flavors.
Super light, super bright
The darker a coffee is roasted, the more you'll taste "roasty" notes in the brew that will overpower any sweet, bright, or acidic notes. Nordic style roasts tend to be on the lighter end of a typical "light roast coffee", which allows for additional sweetness and brightness to be expressed in your brew.
That well-rested feeling
Having a very light roast profile means that this coffee needs additional time to “rest” after roasting. This resting period allows for the Carbon Dioxide (C02) from the roasting process to offgas from the coffee. Additional C02 in your coffee can prevent water from getting through to your coffee during brewing, leading to under extraction. The typical resting period for Nordic roasts is 10-14 days for filter, and 14+ days for espresso.
Putting the “best” in best before
One of the best things about Nordic style coffees is that “best before” date can be up to six months. By comparison, the average shelf life of a regular roasted coffee is up to six weeks after roasting. This timeline means we’re able to share coffees roasted in Denmark, Sweden, Norway, and Finland in our coffee collection, and they’ll arrive at your door perfectly rested and ready for brewing.
Stagg [X] Pour-Over Recipe
Dose: 23g
Grind: Ode w/ SSP setting 3.2 (Medium Fine)
Water: 400g at 210 degrees Fahrenheit
Bloom: 60g of water for 45 seconds.
2nd Pour: Pour in concentric circles until you reach 160g.
Final Pulse Pours: Add 100g of water each pour until reaching 400g.
Total Brew Time: 3:45.
