J u d a h

&

T h e

L i o n

The Process is now more than a method of harvesting outstanding coffee. It is a collaborative crossroads of coffee and the compelling music of Judah & The Lion. This Rwandan offering boasts a complex anaerobic processing method, mirroring the complexities of processing grief found in the lyricism of Judah & The Lion’s newest album The Process (Deluxe). Despite the intricacies, the heart of both rings out with honesty at its center. Enjoy our latest collaboration with this incredible artist.

Rwandan coffee production has evolved significantly, emerging from colonial coercion to offer truly exceptional coffees. Despite a devastating past, Rwanda has rebuilt, relying on its bright, floral, and citrus-forward coffees. The country's commitment to specialty coffee has fostered partnerships with international buyers and roasters, driving economic growth and elevating Rwanda's coffee profile globally. We work with cooperative-led mills to process smallholder-produced coffees, purchasing both micro and macro-lots from across the country.

With less than 10mg of caffeine per 12oz cup, these coffees still have full flavor. Whether you are sensitive to or abstain from caffeine, you can enjoy them in the morning, noon, and night.

1800 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.

Red Bourbon

Bourbon (pronounced Bor-Bone) originally hails from the island known as La Réunion. It spread to Brazil and onwards, and now is grown worldwide. It is slowly being replaced by more 'modern' varieties with better yield and disease resistance, but we love that classic, juicy Bourbon profile when we come across it.

Rwanda

The regions of Rwanda, Burundi, and Uganda all share a similar harvest window. The pickings begin around August and extend through October. A few months ahead of most East African countries, the freshness season extends from December to April typically, with our purchasing and selection happening within the months of September and October.

Anaerobic Natural

This natural process coffee is fermented in the fruit, undergoing 36 hours of limited oxygen fermentation. The fruit of the 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.

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.

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.

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.

-31 LBS

Day after day, producers, roasters, and cuppers alike all spend countless hours of work to produce and roast small, traceable lots that we within specialty coffee call microlots. Ranging anywhere from a few lbs to many pallets, this nebulous category refers to a traceable single-origin, producer or even specific picking date. Is all that hard work keeping things separate worth it? That is up for you to decide...

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.

JUDAH & THE LION
"Onyx has been fueling our band on tour since 2013, the year we first stepped into their shop in Fayetteville, AR. Back then, we were just some dudes trying to make it in a band. Since then, Onyx has been our fuel amidst the long drives, late nights, and early mornings. Keeping us awake, alert, and ready for the show. Now we are honored to share with you a very special collaboration of our own with this brilliant roastery. We hope you love it. We are thankful for their partnership. Stay caffeinated."
-Judah + Brian

Check out their latest album The Process (Deluxe) at the links below:
Spotify
Apple Music

HUMURE
Humure, named after the highest hill in the area, is located in the Eastern Province of Rwanda. It’s currently the largest station in the Baho family - collecting cherry from 1500 smallholder farmers, producing 1300 60kg bags of green coffee annually, and employing 220 people during the peak of the season.

The station was newly constructed in 2017 by a different owner, but Emmanuel stepped in to purchase Humure during the 2018 season. He immediately made large investments in infrastructure - new fermentation tanks, new washing channels, and larger storage units - thus, increasing the production capacity by 20x in the first three years of operation. Though the region is currently dominated by banana and maize production, Baho has established an impressive seedling distribution program that’s mobilizing farmers to start planting more coffee.

Emmanuel preaches the potential of both high quality and high volumes at Humure, thanks to the combination of relatively flatter lands coupled with an established infrastructure of shade trees from it being located in a prominent banana growing region. Because of this, Baho is investing a lot of energy into farmer education in the surrounding areas. According to Emmanuel, this includes: “... training in coffee mulching, harvesting, weeding, pesticide application and fertilizer application. Farmers are trained on intercropping and shade trees in the field, farmers are helped to get seedlings of fruit trees. Farmers are given training in soil management and biodiversity.”

ABISHYIZEHAMWE
Emmanuel presented to us a handful of lots in 2019 that were traced back to communities surrounding specific hills. This initiative immediately sparked our interest and kickstarted our discussions on how we could expand and deepen this type of traceability. As buyers, it’s always exciting to find more information about where coffee is coming from; but additionally, Emmanuel made it very clear that it was helpful to Baho and their producer network as well. It created the opportunity to more directly support producers and hopefully motivate them to continue in specialty.

Translated from Kinyarwanda, Abishyizehamwe means people that came together. A very fitting name for this exemplary collection of growers! They established the group as leaders in their growing region, after noticing many surrounding producers were not as passionate about coffee. In addition to owning their personal small farms, the Abishyizehamwe group also cooperatively tends to a plot of land that they own together. They’re well versed in the importance of intercropping with shade trees; and thus, it’s common to see other fruits like papaya, banana, and tree tomato, scattered throughout their parcels of land. We’re excited to have established a connection to such a forward thinking and driven collective. This is the first step in building a transparent and equitable relationship with groups of farmers that we hope will deliver to Humure for many years to come.

In Emmanuel’s words:
They have a great and improved understanding about coffee and they are committed to grow. They decided to group together after they saw that many people are not taking care of their coffee farmers and they were not happy. To motivate others, they decided to be together, implement good practices and serve as model farmers where other farmers could use their farms as demonstration plots. Baho Humure has interest in working with this group as their members are leaders and can positively influence the rest. It is easy for us to communicate with them about our quality requirements and other recommendations, and it is easily implemented and faster than dealing with individual farmers.

PROCESSING
With honey and natural processing slowly becoming more common in Rwanda, Emmanuel began experimenting with whole cherry fermentation techniques that could differentiate him within the specialty market. 2019 marked the first year that these coffees were ever exported, and we’ve purchased a small volume each season of our partnership. As we look towards the future, we hope to collaborate more with Emmanuel on his experimental processes and push towards the most precise and replicable methods possible.

The initial steps for each process are the same: First, a day of intensive sorting at the cherry stage, under complete shade, to ensure only the ripest are chosen and any visible defects are removed. Step two is multiple rounds of floating - filling a large container with cherries and water, discarding the less dense cherries that float to the top of the tank. The densest coffees (sinkers) are reserved to be processed as the higher grade lots, and the less dense coffees (floaters) are mixed in with the rejected cherries from the initial sorting to be processed as lower grade lots.

The top quality cherries are tightly packed into sealed plastic tanks where they are left to ferment, undisturbed and under shade for a set period of time. This specific lot was fermented like this for a period of 72 hours. In today’s specialty coffee vocabulary, this would likely be considered a form of anaerobic natural processing. However, because all fermentation is considered to be anaerobic by definition, we like to refer to this process more specifically as a low oxygen fermentation.

The goal here is to create a unique environment in which the cherries have very limited interaction with oxygen, but the environment is not 100% free of oxygen during the entire process. As fermentation takes place, carbon dioxide is released and progressively pushes oxygen out of the plastic tanks. The particular environment created changes both the rate of fermentation and the specific yeast and bacteria present. In our personal sensory experience, we’ve found that the low oxygen whole cherry fermentations always promote high intensity and complexity of fruit flavors and sweetness in the coffee.

Once the fermentation period is complete, cherries are turned out onto raised drying beds for drying. Cherries are spread out in a single layer on the beds and turned frequently throughout the drying stage. Specifically for Baho’s low oxygen coffees, they utilize unique techniques to drastically stretch out the total drying times. At 20% moisture content, the cherries are covered with mesh netting for a period of 5 days before being opened again to full sun. At 15% moisture content the cherries are moved under complete shade for a period of 5 days before being opened again to the full sun. Both steps are thought to alter the rates of drying in a way that promotes more fruit flavor and complexity in the final product. When the moisture content reaches the target 10 - 11 %, the drying phase is then considered complete. Total drying time for this lot is 38 days.

Emmanuel often compares his drying methods to that of a low and slow style of cooking. Generally speaking, particularly with grilling meat or simmering a stew, cooking gently with a low heat for a long period of time will produce an end product with more cohesive, sweet, saturated flavors. He explains: When you take meat and you put it on charcoal, after 20 min you have your meat ready. But in an oven, it would take 45 minutes. If you put it in hot ash, it may take two hours. When you taste these three meats, there's a difference in the taste. I have this kind of thinking that coffees that dry slowly, the taste and lifespan of this coffee may be longer and more delicious than the coffee that dries for 10-12 days in sun.

NAMES of FARMERS CONTRIBUTING [To this lot.]
Fidel MANIGABA
Claver NTAMBARA
Celestin UWIZEYIMANA
SYLIVER NSEKUYE
Dorothe AKIMANA
Didacienne NYIRAMAKUBA
Eperance MUKAMPARANYI

ADDITIONAL PAYMENTS
The Rwanda National Agricultural Export Board (NAEB) sets a nationally mandated farmgate price for cherry each year, with the goal of reducing predatory buying practices. This has undoubtedly increased wages for the majority of farmers across the country, but it hinders some station owners by also creating a price ceiling in an attempt to establish market parity. Emmanuel specifically experienced crossing this line in 2018, when he received a letter from the government demanding that he lower prices or else be fined. We’ve learned over the past few years that getting more money into the hands of farmers isn’t quite as simple as raising cherry prices at the station.

Baho has adopted a second payment system as a workaround to this issue. Giving farmers additional compensation later in the year means that you can go off the official books. We’re hoping to provide more consistency to this system by setting aside specific amounts of money each season to pay Baho’s producer partners more and more. The increased level of traceability that Baho has been able to achieve is making this process much easier, as we can now begin with dedicated small groups to implement the program. We’ve started small as we explore the best methods of dispersing payments like this fairly, but we hope to scale everything up as we grow together in the future and continue to explore Rwandese farmers’ costs of living.

We witnessed a unique scenario during the past few seasons where increased market demand has led to a countrywide spike in prices and extreme competition amongst stations to collect cherries. To fulfill their contracts, commodity focused stations have been paying at levels above the national average for any quality level. This means Baho has had to continuously (a) increase prices as high as possible and (b) start accepting more of a variety of cherry ripeness levels. It’s become commonplace that a much higher percentage of cherry than usual - up to 30% in some cases - must be sorted out to achieve their ripeness standards. He’s seen this put a massive strain on the workforce at washing stations; and because of these factors, all Baho has started incorporating bonuses at the end of the season for their station management staff.

These issues are continuously evolving and are accompanied by equally shapeshifting solutions. The answers are never one size fits all; and thus, we will always work closely with Emmanuel to strengthen our partnership and support in the specific areas where we’re most needed at any given time. In addition to helping guarantee that second payments are a standardized occurrence for all groups we purchase from, we’re exploring specific projects to allocate money towards in future seasons. Stay tuned! And please reach out if getting directly involved on this level is ever of interest to you!

THE POTATO DEFECT
This particular defect is known to be a natural occurrence in many central African coffees, particularly those from Rwanda. First off - surprise, it actually has nothing to do with the root vegetable! The name was acquired because coffee with this defect smells and tastes almost identically to raw potatoes. The cause of potato defect has long been a mystery for both scientists and the coffee industry as a whole; however, people are slowly coming to a consensus - though, it's admittedly still a bit confusing. The most cited theory attributes the potato flavor to a specific chemical in the pyrazine family. This chemical is produced by the plant as a byproduct of a unique airborne bacteria entering the seed; and most commonly, the seed is exposed because of a specific bug - Antestiopsis orbitalis (aka. Antestia) - that punctures the skin of the fruit.

Once upon a time, it was so widespread that specialty coffee buyers would never have considered purchasing coffees from this area. Over the past decade, however, huge strides have been made by research institutes and coffee producers alike to reduce the occurrence. Though we may never be able to confirm that each lot is completely free of the defect, meticulous sorting and processing has certainly minimized the frequency so that it is very rare. Baho Coffee, in particular, implements multiple rounds of hand sorting at the cherry stage, during the drying period, and immediately prior to export (coupled with additional use of an optical color sorting machine). The working theory is that if you can remove nearly 100% of all visible defects, then you will have removed nearly 100% of all instances of the potato defect as well.

Green Cost

The subject of paying for green coffee is inherently complicated. While the amount paid is very important, the payment terms and type of contract negotiated during the purchase are also paramount. Paying $5/lb of coffee can be a great price, but could be detrimental to a producer if the payment terms exceed that of their needs. Here we will dive into not only what was paid for the coffee, but how the coffee was purchased. There is a glossary of terms to be found below which will aid in your understanding of industry terms.

Farm Gate - This reflects what is paid to the producer of the coffee at the farm level. Oftentimes in terms of our relationship coffees, FOB is fairly close to the farm gate price, except for countries like Ethiopia and Kenya, when it is very difficult to trace back all the way to the producer.

FOB - Free on Board. This means that the seller is responsible for any overland fees that happen before the coffee is on board the ship. This is our most frequently listed green cost, as it is the most simple way to present what we pay a seller, but it does not reflect what the person growing the coffee was paid.

EXW- This most often reflects the 'spot' price that we paid for a coffee. All of the cost is paid by the importer, and more often than not the FOB price as well as the transport costs are unknown.

Transportation Cost

This number represents the cost we incurred while the coffee was moved from the producing country to our roastery in Arkansas. The amount of information we supply here is correlated to the transparency grade we issue the coffee. The better the grade, the more we can break down this information.

The price listed below is the cost we incurred while moving this palletized coffee from New Jersey to our roastery in Arkansas. All other import and export fees are unknown at this time and included in the Green Cost.

Production Cost

The following list includes many of the costs associated with producing our coffee. We have always maintained transparency as a principle but have lumped these things under the label of “production costs” without going into detail. While the following list isn’t exhaustive, hopefully it gives you a picture of the work, expense, and investment involved in executing coffee at the level that we do. At this time we are listing our cost of production for each pound of coffee at around $4.85. There are obviously many other aspects to running a business such as shrink, mistakes, new equipment and maintenance, but this works as an arbitrary cost associated with making one box of coffee. 

Fixed Costs
These are costs associated with simply having a business. Things like utilities of internet, natural gas, phones, rent, business licenses, fees, etc. These things increase every year. For example, most commercial leases increase by 2% every year. We periodically look at these costs and try to reduce expenses, but work in this area are small moves of the needle as these are mostly the same and usually increase every year. In 2019, we invested in a solar energy system for our roastery. It was installed in 2020 and we are seeing a great return in terms of monthly costs of electricity. 

Packaging
This is all the things that go into packaging the coffee from the roaster to your house. There’s the biodegradable bag, the recyclable box, the compostable mailer, different boxes for bulk shipping, the paper that pads the coffee, tape, and a few odds and ends. (Read about our new retail packaging HERE). These costs are separate from the green and roasted coffee but a part of the cost of producing coffee ready to ship and consume. We want our coffee to arrive in a secure fashion, looking like it did when it left our roastery: with style and design but also keeping the environment in mind. Shipping packages inevitably has waste associated and we’re working towards sustainability at each step. 

Labor
We are proud of our team and the way they are so thoroughly dedicated to excellence and to being the best at their respective roles across the industry. We work to make coffee jobs both sustainable and celebrated. We pay salaries, provide health insurance, and give regular raises. Our coffee doesn’t taste the way it does without all of our team working had and performing at a high level. Often we have a handful of staff that get celebrated, but everyone on our team contributes and is valuable. Our roastery production crew has earned a small commission on coffees sold since 2017. Onyx is not just a brand or a design or a café, we are truly made by every person on our team.

We all know it takes work to make anything. Our approach has more labor involved than you may think. Because we visit every Relationship Coffee producer, that means our green buying team of Jon and Dakota typically spend a total of six months traveling. We’re committed to visiting and cupping on the ground, this inevitably is an investment of time, of money, of long lay overs, of encountering government coupes and protests, and forging some of the greatest friendships and seeing some of the most beautiful landscapes imaginable. 
Another place we are highly invested in labor is in our coffee quality control. Our QC manager literally cups every single batch of coffee that we roast, scores it, makes notes, gives feedback. These records can be found in Find My Roast. This is essentially a full time job. This is something that we technically don’t have to do, but in chasing our goal of having the world’s best coffee we can’t know exactly how each roast measures up without cupping it. 

We have more roasters than we technically need. We roast in small batch size, meaning we don’t max out the capacity of our roasting machines. This translates into us roasting more actual batches and necessitates more time. This concept is driven by our desire for quality.
 
We have a creative team that helps create all things visible, digital, and print. These folks are very talented and have really helped push the dream of Onyx to the next level. We believe that coffee can inherently be great, but having something that looks and feels good helps inform expectations, helps bring value, and tells the stories in coffee in a way that is tangible and important.

These are a few of the jobs we feel really have more involvement than might be imagined, but throughout Onyx there are touch points of intentionally positioned team members to help create the best possible coffee experience. 

Coffee Roasting
Roasting itself creates loss in coffee. There’s the straightforward fact that when coffee is roasted it loses between 7% and 8% of its weight, meaning that if you bought 1000lbs of a lot you end up with 920lbs of roasted coffee. We also use what’s called an "optical sorter" which sorts all of our coffee after its roasted and kicks out 2% of all coffees. Sorting just creates an overall cleaner coffee, eliminating any outlying beans that are discolored, are quakers, etc. This totals around 10% loss of coffee before it even is bagged for retail or wholesale. We donate this rejected coffee to local food banks, non-profits and halfway houses.

Then there’s profiling the coffee. We roast test batches before we release coffees to dial in roasting profiles, and we often make multiple tweaks. The coffee is then cupped multiple times, used to create brewing recipes and guides and used in training. We also pull a sample of each batch of coffee to quality control. 

We are committed to shipping only the absolute best coffees to our customers, and these measures—although costly—are in place to help create trust between you and us.

Taxes
We all know what this is. We set aside and submit money every quarter for taxes along with paying all of the weekly and monthly taxes we are obligated to pay. This can be tough for a small business as there are ebbs and flows in cash flow, and taxes are often not paid in conjunction with the sales season.

Fair Trade Minimum

Since coffee was first sold, producers have sought to increase or maintain the price of their product. In 1988, the first certified Fair Trade coffee was sold in Holland as a partnership with a cooperative in Mexico. This was a major stepping stone in coffee trading, as it promised farmers a safety net when the volatile commodity market of coffee plummeted. Fair Trade ensures that farmers will be paid a minimum price for their product, which serves mostly as a safety net when all other prices drop. As the specialty market has grown, criticism for Fair Trade has grown alongside it. Consumers and coffee professionals alike have misunderstood Fair Trade Certified coffees to be the answer to a growing coffee price crisis. Many have used these ethical labels to continue to pay coffee producers a minimum price for a product that has exploded in popularity through the years. We are careful not to minimize what Fair Trade and other certifications have accomplished through the years, viewing a set minimum price as a stepping stone to a larger conversation about how the industry treats valuable producing partners. As we avoid settling for the bare minimum, we always pay at least double Fair Trade minimums based on the quality of coffee we purchase.

In a recent decision, Fairtrade International made a historic raise to its coffee prices. The new Fairtrade minimum price for washed arabica coffee will be $1.80/Lb, an increase of $0.40/Lb. Additionally, the guaranteed premium for coffee sold as both Fairtrade + Organic (FTO) is increasing from $0.30/Lb to $0.40/Lb. These changes bring the base price for FTO to $2.40/Lb, up 26% from the current $1.90/Lb level. The new Fairtrade prices will come into effect for contracts issued from August 1, 2023, onwards.

C Market

In the modern world, coffee is valued as one of the most important agricultural exports of developing nations. Most coffee in the world is produced as an ubiquitous green seed to be roasted by large roasters and sold on a shelf with little information about where it comes from and who grew it. Like other agricultural commodities, coffee is traded in future contracts on many exchanges. This price is dictated by global economic forces such as supply and demand, which is set by the largest suppliers and the largest buyers. The price of commodity coffee has been in major decline since the collapse of the International Coffee Agreement, and also due to forces outside the coffee industry as a whole. The minimum price that a producer has gotten for their product since the collapse of the ICA has hovered around $1.20/ lb, but within the last few years it is most frequently found to be under $1.00/ lb, which many industry experts consider to be under the cost of production. The commodity price of coffee never dictates the prices we pay for coffee, due to the precedence that quality takes in the specialty industry. We factor in cup score, variety, process, country of origin, and other factors when drawing up our private contracts with producing partners. Choosing to list the commodity market price at the time of our purchase shows the distinct difference in markets, as we strive for a more holistic and honest approach to the way that coffee is purchased.

Cup Score

As we travel the world and taste coffees, we evaluate all the coffees we taste on a scoresheet developed by coffee professionals around the world. Through this, we can participate in and use the language of an industry standard set of guidelines. This allows us to honestly assign a numerical score to any coffee we taste, creating the ability for a starting point in a discussion of the quality of each coffee. We list the cup score of each coffee we purchase as part of our ethos of transparency, not as an end all be all statement of drinkability. Many of us agree that we’d rather drink an 86 point coffee rather than an 88 point coffee. We list it because the cup score serves as a reference of quality, allowing producers to negotiate higher prices based on the hard work they’ve done to achieve this quality. This is the imperfect industry answer to the commodification of coffee, which can be bought and sold based on economics, rather than the nuances and sweetness in the cup…

For more information on coffee sensory science, check out the Coffee Quality Institute.

Lot Size

Lot size is seemingly straightforward when taken at face value, but it gets more convoluted as you look closely at the vernacular of the specialty coffee industry. Terms such as micro-lot and macro-lot get awfully blurry as we buy coffee from different parts of the world. Like many other things in the coffee industry, there is not one catchall term that will tell you if your coffee is indeed a micro-lot. The size of a lot rarely informs us of the quality of that lot, which is a difficult concept to shake coming out of the early years of specialty coffee. Lot size informs us of one thing: the size of that lot. We can, however, take this time to talk about how coffee is separated at the production level, and how we make sense of it from country to country.

The first way we see coffee divided up is by region. These lots are often built up of many farms, Coops, or washing stations. This often signifies that the lot was built to reflect the flavor characteristics of the region. Colombia comes to mind when we think of regional blends, and these blends can often be very valuable to roasters and producers if transparency is upheld and fair prices are paid. We partner with friends like Pergamino Coffee to build regional lots, where within we seek to uphold transparency and quality.

The second way we see coffee represented is by a cooperative, farm, or washing station. Oftentimes this is where you begin to see 'micro-lot' sized offerings, which can often be built from several parts of each farm, or a few farms in one area. (Sounds a bit like a regional blend, doesn't it?) These lots represent an entire harvest, where individual day lots are blended to form an offering that is of a decent exportable size. This ranges from just 100-300 kg all the way up to several full containers of exportable green. One thing is to note, forming a single farm lot can often take just as much cupping and profiling as the large regional blends, due to each day or weeks pickings being separated and cupped to ensure they fall into quality standards.

The final way we see coffee represented is by day lot. This is where terroir comes into play, due to organic variations in the environment such as shade, soil type, tree age, and many other factors. Nearly any quality control program that is on a farm level will evaluate harvest this way. This allows producers to isolate parts of the farm or crop that is facing some challenges, as well as to select truly remarkable day lots to represent the pinnacle of their work. These small offerings range from just a few kilograms up to several thousand. We see these lots most often during auctions such as Best of Panama and Cup of Excellence, where they fetch high prices. Each one of those lots not only represents the hard work of each producer, but they also represent the amount of coffee that was filtered out during this quality control stage. This focus on the minuscule may seem like semantics to some, but as you zoom back out to your cup you realize just how many decisions were made before it arrived in your hands.

Pay Structure

These ratings do not signify the “ethical grade” of a purchased coffee, instead they are created to show data to everyone. These ratings simply signify how much we understand what the grower of our coffees actually make. This is not an “us” vs “them” mentality of Roasters & Producers against Importers & Exporters or Farmers vs Customers that narrative can be damaging and usually full of fallacies. All parties are needed for this beautiful industry to thrive and our position is that sharing data has no moral position. It is simply numbers and math. We’ll leave the morale high ground to others even if this data is filtered through preconceived notions.

A+

This rating signifies we have published the price and payment went directly to the producer as well as all parties involved in logistics. Money exchanged was only though Onyx and producing parties. No procurement payments or bank financing were made. Mills, Exporter, and Importer are all known and quality scores are published. Farm gate, FOB, Milling, Logistics proven.

A

This rating signifies we have published the price and payment went directly to the producer . Money exchanged was only though Onyx and producing parties. Importer was hired to move coffee in the United States. No procurement payments or bank financing were made. Mills, Exporter, and Importer are all known and quality scores are published. Farm gate, FOB, Milling, Logistics proven.

A-

This rating signifies we have purchased directly from a cooperative or association and published price of FOB and wire to the head of a Cooperative or Farmers Association who pays members we are working with at Origin. We ask and publish what farm gate price was that is reported from farmers. Mills, Exporter, and Importer are all known and quality scores are published. FOB, Milling, Logistics proven.

B+

This rating signifies a published price of payment that went directly to a producer but producer also buys cherry from other neighboring farms. Verbal confirmation and published prices of Farm gate are acquired for coffees, but we only pay producer in contact. Mills, Exporter, and Importer are all known and quality scores are published.
FOB, Milling, Logistics proven.

B

This rating signifies we have published FOB price and pay directly to Cooperative or Exporter at Origin. Farm Gate price is proprietary or lacks of records of payments. Mills, Exporter, and Importer are all known and quality scores are published.

B-

This rating signifies we purchased this coffee from an Importer and visited farm, cooperative or exporter with the importer. We negotiate the contract with the importer representative and not the producer or cooperative. We pay directly to the importing company, Farm Gate price is provided by importer and published. Price, Logistics and Quality scores are published.

C+

This rating signifies we purchased this coffee from an Importer. We pay directly to the company. FOB price was provided by importer and is published, Farm gate price is unknown or proprietary information and unshared. Price and Quality scores are published.

C

This rating signifies we purchased this coffee from an Importer. We pay directly to the company. FOB and Farm Gate price is unknown or proprietary information and unshared. Price and Quality scores are published.

F

This means we pillaged the farm and stole their most precious Gesha lots only to fatten our wallets and eat at prefix restaurants on the weekend.