Colombia Julio Madrid Caturra Nitrogen Anaerobic | Onyx Coffee Lab

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FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

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C o l o m b i a J u l i o M a d r i d C a t u r r a N i t r o g e n A n a e r o b i c

Watermelon | Raspberry | Green Apple | Rose

Traditional
Modern
This product is currently unavailable.

Filter & Espresso


-9 LBS


Expressive Light


Diedrich CR-35


Raised-Bed Dried


Coffee Summary


Colombia


Caturra


May '24



Anaerobic Washed, Innoculated

Traditional
Modern

Abstract

Hover over each feature to learn more.

This is a tremendous and unique micro-lot cultivated and processed by Julio Madrid. This Caturra variety undergoes an nitrogen-charged, anaerobic fermentation with fruit inoculates like watermelon and passionfruit. The resultant cup is heavily fruited, tasting of watermelon candy, with subtle florals and red fruits following.

Origin

Colombia

Colombia uniquely offers a diverse array of coffee varieties and processing methods. Known for innovation and resilience, Colombia's coffee history dates back to the early 19th century, with smallholder farmers being key contributors. Despite challenges like weather and conflict, Colombia consistently produces high-quality specialty coffee. For over a decade years, we've partnered with both large and small-scale producers from all five main growing zones, fostering close relationships and friendships.

Elevation

1500 MASL

Elevation influences coffee cultivation, impacting flavor and quality. Higher elevations offer cooler temperatures, slowing the growth of coffee cherries, allowing more time for complex sugar and flavor development. This results in coffee with brighter acidity and a nuanced flavor profile. Additionally, cooler conditions at high altitudes reduce pests and diseases, making these coffees highly prized for their superior quality and distinct taste.

Variety

Caturra

Caturra is a natural mutation that occurred of Bourbon. Since its discovery in Brazil, it has spread throughout Latin America and is now the benchmark of specialty coffee. It would be an easy case to make to say that Caturra is the workhorse of coffee varieties. But then, you'd have to call a workhorse delicious, and that would be pretty weird.

Harvest

Colombia

Colombia has a unique harvest schedule, thanks to the varied topography and proximity to the equator. Between those two variables, Colombia harvests nearly year round across the five main coffee growing regions. Each region has fairly reliable harvest times that conveniently stagger, providing fresh crop coffee all year round.

Process

Anaerobic Washed

This washed process coffee is fermented in the fruit, undergoing 36 hours of limited oxygen fermentation, followed by depulp and a quick channel washing. The parchment coffee is then dried for approximately twenty days on raised beds and patios. The processing impact in the final cup is noticeable, with flavor heavily indicating fruit-forward signs of fermentation within the overall cup profile.

Innoculated

This coffee undergoes mixed fermentation, followed by depulping and channel washing. The steps of this fermentation include sixty-hour fermentation in a tank, along with an additional fermentation within a sealed tank under pressure and inoculates. The processing impact in the final cup is noticeable, with flavor indicating fruit-forward signs of fermentation within the overall cup profile.

Drying

Raised-Bed Dried

Raised-beds are scaffold like structures that elevate perforated trays that hold coffee parchment or cherries. The holes in the structure allow for airflow on a near 360 degree level, ensuring that the coffee dries evenly when proper bed turning is practices. Some even go as far as covering the beds with a partial block from the sun, which extends drying and ensures the cell structure of the coffee goes largely undamaged from the UV.

Roasting

Diedrich CR-35

Prior to production, each roast goes through a rigorous dial-in process, where we fine-tune our temperature curves. We roast to tight tolerances, with no more than 1° deviation from target temperatures, ensuring quality and consistency in each batch.

Agtron

#77.8 Expressive Light

Nordic-style roasting is a moniker applied to the very light roasting style that many employ in Northern Europe. We've opted to refer to this as Expressive Light. Seldomly do we apply such little development; however, if a coffee falls within this category, you can expect a bright acidity that dominates the cup, as well as a silky but tea-like tactile and a sweetness that is light and short.

Inventory

-9 LBS

When producing and roasting high-end specialty coffee, there are times that such a small lot of a high caliber coffee is produced, that we choose to pack it within boxes and ship it via airfreight. We tend to sell these ultra-small lots for pre-order, so that we can control sales and roasting of these coffees. Typically, these are Geshas, auction lots, or something else high-end and exclusive.

Extraction

Filter, Espresso

Our Education Team, guided by a commitment to quality, uses a blend of sensory skills and technology to brew the best coffee in our cafes and brew guides. We strive for vibrant and mouthwatering acidity, complex and approachable flavor, persistent and clear sweetness, and structured and pleasant mouthfeel, ensuring you're getting the best coffee experience.

| 4.5298° N, 75.7036° W | Coffee Export: 840 kT | HARVEST SEASON: October | Avg Elevation: 1500 MASL | Rainfall: 150" | 4.5298° N, 75.7036° W | Coffee Export: 840 kT | HARVEST SEASON: October | Avg Elevation: 1500 MASL | Rainfall: 150" |

T h e S t o r y

In 2019, we visited Colombia in order to seek out the famed Inmaculada Coffee Farms. Before making the drive to Pinchindé, we met Fernando Oka, who graciously showed us around Cali, Colombia. Over the afternoon, we quickly realized that Fernando is a bit of an institution among the population of...

E x t r a c t i o n G u i d e s

 

Overview

Origami & v60 conical filter

Coffee: 15g

Water: 240g @ 203°F


Grind
480µm

Grind Calculator →

Recipe

0:00 - Bloom - 30g
0:30 - Spiral Pour - 100g
1:00 - Spiral Pour - 170g
1:30 - Spiral Pour - 240g
Drain 2:16

FEATURED EQUIPMENT

 

Overview

Coffee: 20g

Yield: 47g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Origami & v60 conical filter

Café: 15g

Agua: 240g @ 95°C


Molido
480µm

Calculador de molido →

Receta

0:00 - Bloom - 30g
0:30 - Spiral Pour - 100g
1:00 - Spiral Pour - 170g
1:30 - Spiral Pour - 240g
Drain 2:16

PRODUCTOS DESTACADOS

 

Resumen

Café: 20g

Rendimiento: 47g

Receta

Line Pressure: 0-3.5s

9 Bar hasta que esté listo.

PRODUCTOS DESTACADOS

T r a n s p a r e n c y

We as a company believe that transparency is unbelievably important. The point of listing things below 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.

 

$-.--

Transportation

 

$-.--

Green Cost

 

$-.--

Production

$1.8

Fair Trade Min.

87.5

Cup Score

529LBS

Lot Size

B+

Transparency Grade

$1.84

C Market

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