Sample Pack

Variety: Pacamara
Processing: Black Honey
Altitude: 1500 m.a.s.l.
Harvested: March 2020 
Taste notes: Elegant and velvety with notes of apricot, peach and caramel

250 or 500 grams of whole beans roasted for filter. 

The farm Los Pirineos has been run by the Baraona family for over a century. Since 1890 they have been growing coffee at the top of the Tecapa volcano in Usulatan and the mountainous area is what made them name it after the European Pyrenees. We first met Gilberto Baraona at the estate in 2014. He invited us to his home for barbecue and a cupping in his kitchen and besides his hospitality, he stands out as a trailblazer and coffee producing pioneer, with 15 gold placements in the competition to name the best coffee in El Salvador, the Cup of Excellence. The growing conditions along the volcano, with cold nights make the maturation of this Pacamara variety slow and flavour development rich and complex.

Variety: Caturra 
Processing: Washed 
Altitude: 1700 m.a.s.l.
Harvested: November 2019
Taste notes: Creamy with notes of tropical fruit and caramel

We first met Sandra and her husband Hector in 2016, and their coffee was some of the first we ever bought when we started Morgon. Year after year it’s been a favourite of ours and we’re so happy and proud to once more feature this washed Caturra. Not only does Sandra and Hector produce amazing coffee, they do it in the most inspiring way. Her farm is completely organic and of the 9 hectares she owns, she only farms 5 of them. This is because she believes her trees will be healthier and produce a better cup if they don’t run the risk of growing in a soil with monoculture. Diversity and nature are the keywords here and nothing is left to chance.

250 or 500 grams of whole beans roasted for filter. 

Variety: Dega & Wolisho
Processing: Washed
Altitude: 2100 m.a.s.l.
Harvested: December 2019
Taste notes: Juicy and sweet with notes of red currant and lemonade

250 or 500 grams of whole beans roasted for filter. 

In December 2019 we left Gothenburg for our first trip to Ethiopia with Morgon. During our week there we traversed the birthplace of coffee and it’s majestic mountains. We came to the Chelbesa station by motorcycle due to heavy rains and the contrast from our dockside roastery right at sea level to the incredible 2100 meters was stunning. Here the producers neighbouring semi-forrest lots and gardens had some of the most even and beautifully deep red coffee cherries we saw all week. They were also some of the sweetest and most delicious ones we’ve ever tried, and the attention to detail while they were being sorted at the station was second to none. Adding all of this together, we just knew we had to try their coffee once it was processed, milled and ready for us! When the samples came to Gothenburg and were just as tasty as the cherries we had we were so excited to jump on the phone to reserve as much as we could.

Variety: Heirloom
Processing: Washed
Altitude: 2000 m.a.s.l.
Harvested: December 2019
Taste notes:  Structured and buttery with notes of citrus and black tea

250 or 500 grams of whole beans roasted for filter.

Variety: SL14, SL28, SL34
Process: Washed 
Altitude: 1585 m.a.s.l.
Harvested: January 2020
Taste notes: Juicy and sweet with notes of strawberry lemonade and mango