Morgon Coffee Roasters

In december 2019 we left Gothenburg for a trip to Ethiopia. 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 share their coffee with you, and we are very proud to do so once again this year. Certified organic (SE-EKO-04) Harvested: January 2025

In december 2019 we left Gothenburg for a trip to Ethiopia. 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 share their coffee with you and are very proud to do so once again this year. Certified organic (SE-EKO-04) Harvested: January 2025

In the highlands outside of the small town Huamboya you’ll find the tiny farm La Colmena. Jorge Diaz Campos and his family grow this lovely Bourbon coffee in a lush forest area along a mountain side. When the coffee cherries have been handpicked the family uses pure and clean water from the area to wash the pulp away and ferment the beans in up to 36 hours. Besides coffee, the Diaz Campos family also grow several other crops, keep livestock and bees. The biodiversity at the farm makes for healthy and fertile soil with strong and tasty crops. Jorge explains that they see their farm as a cycle, with each part affecting the other positively. From seed to cherry, livestock, people and bees are equally important in the quality they strive for together. At La Colmena attention to detail, quality and ecology are always top of mind. Harvested: October 2025

The Montero's have been producing coffee for three generations. Grandpa Eli was the first, followed by his son Carlos and his grandson Jacob. In Tarrazu, Carlos and his family are all about community. A lot of the neighbouring producers see them as visionaries and leaders of the Tarrazu specialty coffee movement and look to them for inspiration and advice, which Carlos is always happy to give. We’ve even had the pleasure of hosting Carlos, Jacob and Marianela when they visited us in Gothenburg. This gave us the privilege to repay some of his family’s hospitality as well as spend some time together as well as show them our part of the coffee chain. Harvested: March 2025

We’ve been working with the Montero’s and their coffees since we started Morgon, and over that time we’ve bought a lot of different types of coffees. Carlos and his family are curious and excited to bring us new and exciting lots year after year and this one is sure to be a modern classic. For years, the “standard” flavour of coffee has equaled chocolate and roasted nuts. While delicious for sure, we’re seeing more and more folks wanting to combine those familiar notes with sweetness and ripe fruit notes in their “cups of comfort”. This lot gives us all that, and more! It’s a balanced and sweet cup with lots of creamy milk chocolate notes that’s given a bit more complexity by a wonderful coconut aroma and juicy stone fruit notes. A beautiful combination of two flavour profiles that makes it a coffee to drink all day, every day. Harvested: March 2025

Close to the city of Franca, in the region of Alta Mogiana, you’ll find the Moreno family farm Fazenda São Felipe. Some years ago Vanessa Moreno left the rural area of her family to study and become a lawyer and seek out a career in the city. A few years later she missed the farm life, and wanted to return to once again be connected with nature. This connection reflects on everything she does at the farm, being a passionate and very hands-on producer. Together with her mother, Vanessa is investing in regenerative practices, like planting new trees, not just coffee, every year to slowly bring back diversity to the farm. They want to recover as many areas as possible and reforest them, focusing on the land around springs and bodies of water. Vanessa’s reasoning for focusing on sustainable practices are not for marketing reasons, rather she says she believes it to be the right way to work the land and produce coffee, and to hopefully be an inspiration to others in the future. Harvested: July 2024

Close to the city of Franca, in the region of Alta Mogiana, you’ll find the Moreno family farm Fazenda São Felipe. Some years ago Vanessa Moreno left the rural area of her family to study and become a lawyer and seek out a career in the city. A few years later she missed the farm life, and wanted to return to once again be connected with nature. This connection reflects on everything she does at the farm, being a passionate and very hands-on producer. Together with her mother, Vanessa is investing in regenerative practices, like planting new trees, not just coffee, every year to slowly bring back diversity to the farm. They want to recover as many areas as possible and reforest them, focusing on the land around springs and bodies of water. Vanessa’s reasoning for focusing on sustainable practices are not for marketing reasons, rather she says she believes it to be the right way to work the land and produce coffee, and to hopefully be an inspiration to others in the future. Harvested: July 2024

Washile Garse is a processing station built in 2011 with the aim to produce fantastic coffee. It lends its name from two neighbouring villages, Washile and Garse. That’s also where they source their coffee from the 110 producing members who deliver their whole coffee cherries to be sorted, processed and dried. The ripe cherries are put on raised beds to be hand-sorted, while they slowly ferment in the warm sun. During the warmest and coldest hours they are covered until the temperature mellows and the work can continue, and inside the cherries the beans are slowly fermenting. This brings out the sweet, berry jam sensation that made us fall in love with this coffee. We hope you will too. Harvested: January 2025

Harvested: September 2025