Colombia Inmaculada Eugenioides
Just one cup of this coffee was enough to inspire a journey to South America to discover this species for ourselves. Legends and speculation buzz about this coffee. For starters, this is not even the same species as most of the coffee encountered on the market today. C. Eugenioides is considered to be one of the parents of modern Arabica coffee. Eugenioides is a very difficult coffee to grow, yielding only 150 grams per tree of unmilled coffee. It contains about half the caffeine of Arabica coffee, which causes the coffee to have almost no bitterness. The defining characteristic of this coffee is its insane, almost unbelievable sweetness. It has a compelling lack of citric acidity that we are so used to in a coffee, presenting a whole new perspective on what coffee can be. Interestingly specialty coffee has honed in on just one species, Coffea Arabica, as the species that has become synonymous with specialty coffee. Over 100 species of Coffea have been described, and Eugenioides is hailed as a progenitor of modern Arabica.
INMACULADA COFFEE FARMS
In 2010, the Holguin family began their coffee journey in Valle del Cauca, Colombia. They have a long history of producing both palm oil trees and sugar cane in Nariño. They started with 5.12 hectares*, and nine years later, they hold 50 hectares that is divided up into four farms, all of which have a unique climate. Inmaculada Coffee Farms is divided up into El Jardin, Las Nubes, Monserrat, and Inmaculada Concepcion. Inmaculada’s focus on growing exotic varieties and processing them to highlight their terroir is inspiring. Their goal is to “produce the most extraordinary coffees possible, regardless of risk or costs.” Most of the varieties they grow are incredibly low yielding and difficult to grow, proving their commitment to their goal. Within the grounds of their Inmaculada Concepcion farm, there is an old Catholic school that has been turned into their dry mill and cupping lab, complete with a Ferris wheel style drying bed on the roof. After cupping in their classroom-converted-to cupping lab, we zeroed in on four varieties that highlight what Inmaculada is accomplishing with all their hard work. *A hectare is a unit of measure widely used in coffee-producing regions, one hectare is about 2.4 acres.
Wanna know more about how we brew? Then visit our brew methods page cause "this is how we brew it" (think Montell Jordan when reading that last part).
FILTER – AeroPress + Prismo
14.5g Coffee : 160g Water 210°F
~1:30 Drain Time
- 30g Bloom, gently stir to saturate coffee
- @0:30 add rest of water (130g) and let rest
- @1:00 plunge for 30s
~1:30 Drain Time
FILTER – Kalita Wave
30g Coffee : 400g Water 205°F
~3:15 Drain Time
We found the key to an excellent brew of this coffee is to make it strong! This coffee is unique in how sweet and tropical it is! Too weak, and the beverage borders on boring. But, when balanced, this coffee is sweet and tropical-like guava, passionfruit, and malty like Fruity Pebbles and sticky rice. One of the unique things about this coffee is that it has no “off” notes, or flavors that we find with over- or under-extraction. However, if this coffee drains quickly (under-extracts), it’ll be weak and taste like sugary, flat La Croix. If it drains slow (over-extracts), it’ll taste too sweet, like an overripe fruit that lingers like aspartame.
Colombia Inmaculada Eugenioides
This is a Relationship Coffee from Inmaculada Coffee Farms. We contracted with Inmaculada, wiring the money directly and ended up purchasing four lots. We cupped the Eugenioides at a 90, due to its lack of bitterness, Eugenioides is very challenging to score on an SCA score sheet. We purchased this coffee for $55/lb and purchased 159 pounds in total. These lots were air freighted, and Inmaculada was kind enough to split the cost of freight with us.
- The Coffee Commodity purchase price was $1.06/lb when we purchased this coffee.
- The Fair Trade Coffee minimum price was $1.60/lb when we purchased this coffee.
* We as a company believe transparency is unbelievably important. However, we decided only to list what is shown here because we don’t know where to stop. Do we list the amount of coffee lost in roasting due to moisture loss? Should we list our roaster Mark's salary? The warehouse rent? The utilities? The point of listing things above is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries. If you have concerns feel free to email us and I’ll write you back when I’m available.
Relationship Coffee is an initiative we, at Onyx, have purposely created to describe our sourcing and buying practices and how we document them. Certifications like Direct Trade, Fair Trade, and others have impacted the coffee communities in mostly positive ways but also in some negative ways. We find that blanket terms and applying them to a multitude of business models no longer describes what we do.
In reality, every company is different, and we wanted to step out from the mold and create a new set of standards that exceeds in every department from quality to transparency to pricing. The growers, exporters, importers, associations, cooperatives, and other entities are always a set of relationships. To be honest, many are our friends as much as they are our producers and partners. We share information, family news, meals, housing, many faiths, and argue politics. Oh, and we love it. Relationship Coffee for Onyx is the mark of an honest exchange ethos that permeates our company, and we hope it encourages the growth of specialty coffee for the future.
We visited the farm or cupping lab and listened to the producer/agronomist or head cooperative/association to ascertain better knowledge about the culture and practices.
We cupped the coffee, and it scored to our industry-high standards.
We do not buy futures or multiple harvests to ensure that what we cupped for that year is what we serve.
We do not ask for exclusivity from producers, binding their options.
We pay what the coffee is worth. This always is at least double Fair Trade minimum due to the quality we buy, and many times is three to ten times the amount.
We do not finance any coffee. Cash flow is just as important as the final price. Coffee is paid in full upon delivery, and we pay a percentage upfront upon contracting.
We are completely transparent from price to logistics to cupping score, to who we work with buying and shipping coffee.
We work to set premiums after a contracted price to incentivize quality and community building. This can be .10¢ - .25¢ extra per pound or community projects such as school supplies in the growing village, sports jerseys, vented chimneys for kitchen fires, etc.