STORY:

Peru is quickly developing into a fantastic coffee producing country. Red Fox has taken a keen interest in developing projects and empowering producers all across Peru. In a newly developed relationship with the Cebicafen Cooperative, they've been able to offer coffees from new districts inside Cajamarca. Located on the Northeastern border of Peru, the district of San Pedro de Lourdes...

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Peru Renato Moreto Córdova - SOLD OUT

Located in the famous San Ignacio province of Cajamarca, Finca La Diamante has only been in production for a few years. Renato Moreto Córdova pays close attention to fermentation and drying, which can be difficult in the climate of Cajamarca. He utilizes parabolic dryers to shorten drying times and to increase consistency. All this results in an incredibly sweet and approachable cup of coffee.

Origin: Peru

Region: Cajamarca

Farm: La Diamante

Producer: Renato Moreto Córdova

Process: Washed

Elevation: 1700 meters

Variety: Caturra & Bourbon

Harvest Date: October

Cup: Honey, Dates, Dark Chocolate, Tangerine

Size:

$ 18
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STORY:

Peru is quickly developing into a fantastic coffee producing country. Red Fox has taken a keen interest in developing projects and empowering producers all across Peru. In a newly developed relationship with the Cebicafen Cooperative, they've been able to offer coffees from new districts inside Cajamarca. Located on the Northeastern border of Peru, the district of San Pedro de Lourdes contains ideal conditions for growing coffee, including elevation soaring up to 1,900 MASL. Caturra, Bourbon, and Mundo Novo varieties have been brought there for their exceptional cup quality, as well as their hardiness. We look forward to tasting more coffees that come out of this quickly developing district.

  

 

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 - Stagg [X] Dripper
15g Coffee : 250g Water 208°F 
~2:30 Drain Time

 

Peru! It’s been a while, but well worth the wait. The Stagg [X] gives us sweetness for days! We loved the notes of dates and dark chocolate with sweet florals throughout. As it cooled there was pleasant fig and dark chocolate in the finish. Look for this coffee to drain a little faster if you are using a different brew method, give it a taste and see! When under-extracted this coffee was bright and still really good but missing the floral and dark chocolate that brings balance to the cup. When over-extracted the dark chocolate was overpowering and the whole thing was closer to stale fig newtons than dates and florals.

 

 

ESPRESSO - Modbar EP
Brew Temp: 198°F, Line Pressure: ~3.5 bars, Max Pressure: 9 bars, 
Pressure Profile: 0 s to 4 s - line pressure, from 4 s on - 9 bars
20g in : ~ 53g out @ ~20 seconds

 

As we brewed this espresso it really grew on us. There is a wide range of “good” recipes but we thought this recipe was the one to rule them all (for this coffee specifically)! We found lemon and dates with plenty of florals and dark chocolate. When it was under-extracted it was bright and lacked the brown sugar sweetness and cocoa notes. When it was over-extracted there was a lot of dark chocolate that overpowered the palate and we missed the florality and acidity.

 

 

TRANSPARENCY:

Peru Renato Moreto Córdova

This coffee came from Red Fox Coffee Merchants. They have been doing significant work in Peru, and that investment shows in the quality of this coffee. We purchased twenty 69-kilo bags of this coffee for $3.85/lb and we cupped it at an 87.

 

- 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. 

- 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 the 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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