Morgon Coffee Roasters – Costa Rica

It’s been a while since I reviewed coffee, I’ve posted two equipment reviews in a row and one pre-bottled cold brew. Let’s begin with the review

It’s not my first time reviewing Morgon Coffee Roasters, but last time I was very impressed by the taste and quality with the roast.

At my cupping of Morgon Coffee Roasters – Costa Rica,

I tried it without any information on what the roastery had in their description of the coffee. This is something I always do, I just want to clear that out, and later on, I try to feel the notes they do describe.

This is a very sweet coffee which is filled with flavor. The honey-like sweetness is very welcomed and the difficulty of brewing isn’t that hard, you just have to tamper with the recipe a bit. There’s always sweetness in it, even when you’ve failed a brew.  Let’s review what they wrote as their description:

“Structured, Chocolate biscuit & Plum.”

I would also like to know how good this coffee would be with “fika”. I tried it with dark chocolate with sea salt. I understand that this can be a weird thing to try out, as almost all coffees are well-matched with chocolate. But there are those who really don’t, and that may mean they are only enjoyed on their own. For example: Do you like green tea with dark chocolate I don’t. In this case, this is a superb coffee alone and with cookies or chocolate, it’s amazing!


When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!


Cupping notes:

Jam & honey.

Information and recipe for the coffee:

Origin: Costa Rica
Variety: Yellow Catuai
Producer: Jacob Montero
Region: Tarrazu
Process: Honey
Altitude: 1 900 masl.

Pour Over:

20g coffee medium-coarse grind
300g of filtered water
55g bloom 45 seconds
89 degrees Celsius

1) Pour 55g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 65g of water.
3) 1 minute and 30 seconds in,  begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in,  begin your fourth pour of 60g of water.
5) 3 minutes in,  begin your fifth pour of 60g of water.
6) Stop the dripper at 3 minutes and 30 seconds


*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.


Espro Travel Press:

19g coffee (grind setting 26B at Baratza Sette 270)
284g of filtered water
94 degrees Celsius

1) After pouring both the coffee and the water, stir the coffee 10 times. I suggest you use a bamboo stirrer. Avoid sharp objects.
2) Screw the press and let steep for 4 minutes
3) Press slowly, if the press gets stuck, just lift the press and try again. It is normal.
4) Serve or seal the lid.



First I tried Morgon Coffee Roasters I was very impressed and they still leave me in that impression. They are kinda young in the game, well at least the roastery is, but the roasters are very experienced and talented.

The coffee has a very sweet taste and depending on your way of brewing it might get more or less sweet, but it will always have a sweetness to it. I prefer to enhance the sweetness, but not too much.

For the ones interested in what kind of brewer you should use for this kind of coffee, there’s a lot of brewers but to give it a more easier picture: with a paper filter such as V60 or without such as french press or the more evolved Espro. This coffee needs to be filtered in my opinion, make it the cleanest as possible. Chemex would do the trick, but for me I’ll always favor Hario V60. This has been really pleasant to try Morgon Coffee Roasters again, this has been very good and I actually recommend that you brew in as many brewers as possible.

The chocolate I ate was dark chocolate with sea salt.

Rating: 8.0/10

The rating is only based on taste and quality and is not based on price.



0 comments on “Morgon Coffee Roasters – Costa RicaAdd yours →

Leave a Reply

Your email address will not be published. Required fields are marked *