Coffee equipment
Coffee & Chocolate
December 15th
Morgon Coffee Roasters
Diego Baraona
Welcome to December 15th! We hope this Monday coffee from Morgon Coffee Roasters gives you the perfect start to the week.
Today, we return to Morgon, who have chosen a coffee that perfectly encapsulates their passion for quality and long-term producer relationships: the Diego Baraona Pacamara from Usulatan, El Salvador.
Just like the Montero Family coffee we enjoyed earlier, Morgon has worked with Diego Baraona since their very beginning, a relationship they are proud to showcase.
Coffee Details
Coffee Name
Diego Baraona
Tasting Notes
Creamy, chocolate ganache, pineapple
Origin
Usulatan, El Salvador
Variety
Pacamara
Process
Natural
Producer
Diego Baraona
Altitude
1500 masl
Just as with the Montero Family we’ve worked with Diego Baraona and his family since the beginnig of Morgon, and the relationship and the coffee is something we really wanna showcase. It’s a great representation of how we wanna work, and which coffees we enjoy!
Coffee: 18 grams
Water: 300g / 96 degrees
Grind size: About 700um / medium
Pour 50g of water to bloom for 30 seconds.
Pour 100g of water at 30 seconds, 100g more at one minute and the last 50g at 1:30.
Brew should finished around 3:15-3:30
Morgon Coffee Roasters
Which Christmas song plays on repeat in your roastery in December?
An Old-Fashioned Christmas by Frank Sinatra