THE HISTORY OF FINCA ISNUL BY DANNY PEREZ

“This farm has belonged to our mother's family since 1940 and to my grandfather since 1969. It was a small farm, but with hard work and loans, the farm became one of the biggest farms of the region with 160 hectares. Unfortunately, our grandfather passed away on March of 2015. Now his two daughters, Leticia (my mother) and Lorena (my aunt) Anzueto Sandoval are the new owners of the farm...

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Guatemala Finca Isnul Hybrid

This experimental micro-lot is another offering from our longtime friends the Perez family. It is a Pacamara that was fermented in the cherry for a few days before being fully washed resulting in a natural/washed hybrid processing method. It went on to place in Guatemala's Cup of Excellence for the last two years. It’s an extraordinarily tropical and juicy coffee. Sweetness is where this coffee excels, boasting thick honey, winey blackberries, dark chocolate, and this interesting finish that has a spice reminiscent of a ginger chew. A very unique coffee, it is more for the adventurous coffee drinker.

Origin: Guatemala

Region: Huehuetenango

Farm: Finca Isnul

Process: Hybrid and Raised-bed dried

Elevation: 1750 meters

Variety: Pacamara

Cup: Honey, Ginger Candy, Winey, Blackberry

Size:

$ 23
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THE HISTORY OF FINCA ISNUL BY DANNY PEREZ

“This farm has belonged to our mother's family since 1940 and to my grandfather since 1969. It was a small farm, but with hard work and loans, the farm became one of the biggest farms of the region with 160 hectares. Unfortunately, our grandfather passed away on March of 2015. Now his two daughters, Leticia (my mother) and Lorena (my aunt) Anzueto Sandoval are the new owners of the farm. We are working the farm with the help of the 5th generation of coffee growers. Starting the process from the ground up, we are now processing, milling, cupping and exporting the finest Guatemalan coffees directly to the best roasters in the world.”

 

HYBRID PACAMARA

Processing in coffee refers to the conversion of the raw coffee cherry into green coffee, a finished product for roasters to manipulate. This experimental process dubbed “Hybrid” is a cross between a washed and natural processed coffee. A unique processing method we had not run across until we cupped at the Perez family mill. Here’s the process in which they create this dynamic cup:

Coffee cherries are handpicked to make sure only ripe cherries are selected. The cherries are then rinsed with water. Rinsing them helps to have a very clean cup, remove floaters, and also eliminate the chance of having soil on them during the drying process, that could cause the coffee to taste of earth and unpleasant flavors. Then the coffee goes to a drying patio (1 cherry thick) for 48 hours just until the cherries become the color of a raisin, then they soak the coffee for 2 to 3 hours in cold water. Next, it’s de-pulped and washed traditionally. Finally, the coffee goes to a drying patio for 24 hours and then transferred to a mechanical dryer. They found this helped control the flavor profile and consistency.

 

SUGGESTED USE

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 - Hario V60
14.5g Coffee : 250g Water 210°F
~2:30 Drain Time

- 40g bloom for 45s
- @45s pour 110g
- @1:30 pour 100g
~2:30 Drain Time

This is a newer processing method for us. We didn’t know it existed until we visited Finca Isnul this last year and we’re glad it does. Unique and pleasant notes of candied ginger and lemon come out in this brew method. Bright, slightly spicy, and candy sweet, this coffee is a lot of fun. Careful of under extraction, it makes the coffee taste tart, weak, and woody. Careful of over extraction, it makes the coffee taste drying and pithy with an unpleasant woody aftertaste.


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
18g in : ~40g out @ ~29s

Again, this coffee is unique. So much fun to brew on espresso. Candied ginger and lemon shine on espresso, with sweet agave, and a floral jasmine finish. An adventurous coffee if you are looking for one. In milk the ginger spice settles and instead we find lemon cream and walnut. Holds its own through cortado to latte. If you under extract, this coffee was extremely tart and oaky. While over extracting wasn’t especially bad, we miss the sweetness and complexity of the balanced espresso.

 

TRANSPARENCY

Guatemala Finca Isnul Hybrid

This is a Relationship Coffee from our friends with Family Bonds Coffee at Finca Isnul. It’s our fourth year to work with Danny and his team. Every March, we meet each year in Huehuetenango and Guatemala City to taste their offerings. His coffees jump off the table every year. We purchased ten 70-kilo GrainPro bags of their Pacamara with this unique process. We paid $7.00/lb to Danny Perez and cupped this coffee at an 88. Tecolote Coffee Imports handled the import for all our Family Bonds coffees, as well as some other Guatemalan coffees and we paid a $0.35 per pound logistics fee to bring this coffee into the USA. Tecolote Coffee is owned by our good friend Blake Trafton who actually introduced us to Danny five years back and judged alongside us at Guatemala’s Cup of Excellence. 

 

- The Coffee Commodity purchase price was $1.07/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. 

- Jon

 

RELATIONSHIP COFFEE

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.

 

GOALS

  • 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.

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