We are no strangers to Morgon Coffee Roasters at Bean Bros. Our goal is to curate the best coffee for you to enjoy each month and Morgon never fail to deliver. Taking great care in their work and building long lasting relationships with producers who want to provide the best possible beans and give you your new favourite for the month!
Please tell us a little about your background!
We started Morgon back in 2018 in Gothenburg, Sweden. By then we had been working with coffee in a bunch of different ways, as baristas, roasters, trainers and in competitions. We figured it was time to put our ideas to the test and try to make them a reality and build our own favourite roastery.
Your Saturday Fika posts make me wish I was based in Gothenburg! What’s your favourite pastry and coffee pairing? How well received are these days?
They’re so much fun! We never meant to have a coffee bar. We renovated our space fully focusing on it being a production space. Then in 2020 we ended up with a little too much time on our hands and decided to open our doors and use our QC equipment for a makeshift bar for the few people still working at the offices around the roastery.
Our Fika Saturday’s started as a way to let people know we were open for business during the pandemic. Four years later and we’re open on the last Saturday of every month for a few hours. We make homemade Fika, pastries and offer two free coffee tasting sessions. It’s always a great time, and when the weather allows for people to sit outside on the dock by the river, we see a few hundred people in the four hours that we’re open.
I think the perfect coffee and pastry combo might be a plain croissant. Much like a cup of coffee, it might not look like much. But executed perfectly it can be absolutely amazing. For our last Fika Saturday, our teammate Moa made homemade Morning buns. Homemade croissant dough buns filled with butter, cinnamon, sugar and orange zest. The caramelized sugar, sweet airy pastry and bright orange paired perfectly with the Tabi from Sandra Milena Mora that you’ve included in this month’s subscription!
Morgon has been running a while now and bringing us great coffee in beautiful bags. What are your current plans?
For the immediate future we are planning a renovation of our space. It’s been five years since we moved in and rebuilt it, and it needs a shape up. We also never meant to have a coffee bar, but now we do and we love it. So we’re going to rebuild that completely to make sure it’s more functional and prettier.
Right after that Gabriella will be going on maternity leave! When she gets back late next year, we are planning to resume our travelling, going back to origin and seeing the producers we work with again.
The coffee
From the southwest of Colombia, in the region of Huila and the area of Palestina: The first coffee this month comes from producer Sandra Milena Mora, and her husband Hector. When we started back in 2018 her coffee was one of the very first we bought, and we’ve done so for every year since. Then her main crop was the more classical variety Caturra. Since then they’ve pivoted more towards Tabi, a more resilient variety made leaf rust resistant by introducing some DNA strains from Robusta varieties. The first few harvests were slightly astringent and herbal and not too exciting. As the years have passed and Sandra and Hector have perfected their cultivation techniques, the Tabi has become this amazing cup, with smooth creamy chocolate notes paired with bright red apple acidity that reminds us of clear apple juice. It’s beautifully structured, with all the flavours being clean and working by themselves and coming together to create this wonderful harmony. It’s one of our favourites!
In December of 2019 Gabriella and our designer Elinor went to Ethiopia. At the time we didn’t know it, but it became our last trip outside of Sweden for quite some time because of the pandemic. The memories of traversing the breathtaking birthplace of coffee became very fond, and even more so when we actually got this lot to the roastery a few months later. Since then, we’ve been buying coffee every year from the Chelbesa station in Gedeb.
Due to heavy rains, Gabriella and Elinor had to get to the station first by truck and then by motorcycle. The harvest was just getting started, but the processing station was full of work already, as they were building a new facility. The wooden scaffolding is something that Elinor photographed, and later wanted to mimic in the design for the coffee.
When Gabriella briefed us on the station, she told us that the cherries growing around it were some of the brightest red and most deliciously sweet they tried for the entire trip. Each year since we have been eagerly awaiting the fresh crop, that always treats us to a deeply sweet and aromatic cup with clean notes of lemongrass, red currants and juicy lemonade.
In Kirinyaga, Kenya, the Kiangoi Factory is one of our more recent finds as we’ve only been working with their coffee for the last few years. Nestled in the rolling slopes of Mount Kenya, the factory stands out as both processing delicious coffees but also as a vital heartbeat of the community, supporting around 1150 smallholder producers. The land, enriched with volcanic soil, produces some of the most exquisite Kenyan coffee lots we’ve had the pleasure of working with. At Kiangoi, every step of the coffee processing is detailed and deliberate. Each step, from cherry selection to pulping and sun-drying, is executed with meticulous care, ensuring perfect grading. Despite environmental challenges and operational shifts, the factory consistently maintains these high standards, no doubt in part because of Kiangoi’s payment structure. It ensures that a significant portion of sales returns to the farmers, underlining their commitment to quality and community.
Deliciously juicy, it offers up an intense cup that packs a punch full of raspberry, blackberry and even some stone fruits, like a foggy glass of chilled peach ice tea. Enjoy it hot or over ice, we sure have.
We we’re introduced to Vanessa Moreno through her neighbours, the Lopes family. We’ve been working with them for years, and when we needed more coffee than they could supply, they suggested we talk to their neighbour. Done and done, this year we’ve contracted everything Vanessa produces.
A few years ago she left her family farm to live in a big city, go to school and finally became a lawyer. Even with her successful endevours, after a few years she realised she was missing her family, and equally, nature. She moved back home and is now running her family farm together with her mother. They have shifted their focus from quantity to quality and are now growing mainly Catucai. The process is natural, but with a twist that they refer to as “Vulcanic natural”, where they mould the drying coffee cherries into small mounts to mimic volcanoes, where they ferment for a while before being flattened out for a more classic natural fermentation. The Moreno’s coffee turns out deliciously round and sweet, with notes of milk chocolate, marzipan and orange zest.
FILTER SUBSCRIPTION
A Tabi variety with smooth creamy chocolate notes paired with bright red apple acidity that reminds us of clear apple juice.
This coffee gives you an intense cup, that packs a punch full of raspberry, blackberry and even some stone fruits, like a foggy glass of chilled peach ice tea.
ESPRESSO SUBSCRIPTION
The Caturra variety roasted for espresso lovers, offering a more intense experience with creamy papaya and caramel notes.
With notes notes of milk chocolate, marzipan and orange zest, this washed Brazilian delivers a sweet, smooth, well-rounded espresso experience.
Any closing remark you would like to make to our subscribers?
We started Morgon with the hopes of creating our own favourite roastery. For us this means working with an open mind, selecting lots that we find exciting and love. We roast them in a way that makes sense to us, where the producer's work can shine and always with the goal of making our latest roast into our new favourite cup of coffee.
We are so grateful to get to work with what we do, the coffees we love so much and to still be doing it after all these years. We’re so happy to share our latest favourites with all of you Bean Bros subscribers. Enjoy!
