Colombia Jhon David Molina
“Jhon David stands out for being part of a younger generation of coffee growers that are excited about specialty, see it as an opportunity to do things differently. They guarantee for themselves and their families a better future by investing in specialty coffee. It's harder and harder to find younger folks taking over their parent’s farms, as most of them prefer full time jobs in the city. Jhon stands out for staying, taking the challenge head on with his incredible energy and enthusiasm.
Located in the higher ridges of the vereda El Hato, his farm, The Hormiguero (Anthill), grows beautiful Caturra trees at almost 2100 meters. Stable and cold temperatures assure a long maturing process that results in really dense coffee.”
- Pergamino Coffee Exporters
This coffee came about through a conversation with our friend Eton at Atlantic Specialty. Eton came by this coffee through working with Pedro at Pergamino Coffee Exporters but was hesitant to purchase it due to its high total moisture as well as its water activity. Eton sent us a sample of this coffee to cup, as well as the info he had access to about the coffee. We cupped this lot at an average of 87 and decided to risk the high water activity, hoping that vacuum packing the entire lot would keep it stable while shipping. It arrived quickly and has been stable and delicious.
MOISTURE AND WATER ACTIVITY
There are a lot of factors that are talked about around the roastery that never really make it to the customer level. The fact that total moisture and water activity isn’t discussed more broadly is because it’s typically difficult to draw a relation from drying back to cup profile, but it is crucial in the production and roasting process of every nice cup of coffee that you’ve consumed. Once coffee is de-pulped, fermented, and washed, all that ambient moisture in the coffee has to be taken care of. If coffee isn’t dried properly, you’ll encounter mold as well as hasened aged flavors in the coffee once it’s shipped. The process of drying coffee is called anhydrobiosis, a big word meaning ‘life without water.’ This is a crucial process of drying coffee down to a moisture content that is suitable for shipping and meeting a quality threshold. Typically, we favor coffees to be around 11.5%, with an aW under .58. This all means that the coffee has been dried ‘properly’ down to a level ready for shipment and storage, not to mention roasting. These numbers help us reduce risk on a big level, allowing for adjustments to be made season to season, as well as when we are making education buying decisions with valued partners.
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 – Kalita Wave
25g Coffee : 400g Water 205°F
~3:30 Drain Time
We are excited about the future of Jhon Molina and are happy to share this coffee. We brewed it on the Kalita Wave as we do in our cafes. This brought out more body than some other drip methods. There are tart and crisp, malic acidities like apples and plums, but throughout there is a sweet honey that makes this coffee exceptionally sippable. This would make a delicious batch brew. If this coffee drains too quickly, under-extracts, it tastes quite tart
ESPRESSO – Modbar EP
Brew Temp: 198°F, Line Pressure: ~3.5 bars, Max Pressure: 9 bars
Pressure Profile: 0 sec to 4 sec - line pressure, from 4 sec till done - 9 bars
24g in : ~60g out @ ~26s
This recipe was inspired by the high volume cafe of one of our partners. They pull larger shots and split them into 2 “double shots”. You’ll find this coffee tastes great under traditional parameters like 20g in : 45g out @ ~22s, but we especially enjoyed playing with this espresso. These parameters make for an especially delicious, sweet, and smooth espresso. If this shot pulls too quickly, under-extracts, it tastes tart and lacks some sweetness. If this shot pulls too long, over-extracts, it tastes chalky and has a tart drying finish like eating plum skin.
Colombia Jhon David Molina
This is a Relationship Coffee from our friend Pedro at Pergamino Coffee Exporters. It is a microlot that we worked with Eton from Atlantic Specialty Coffee to source this microlot. We purchased twenty 70-kilo bags of this coffee for $3.87/lb and we cupped it at an 87. We paid $3.30/lb FOB for this coffee, with the added cost of vacuum packing and Atlantic’s margin on import.
- The Coffee Commodity purchase price was $1.03/lb when we purchased this coffee.
- The Fair Trade Coffee minimum price was $1.60/lb when we bought 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 final price. Coffee is paid in full upon delivery, and we pay a percentage up front 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.