Peru Teodulo Cordova Cruz | Onyx Coffee Lab

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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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YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Costa Rica Las Lajas Natural Colombia John Diaz Gesha Peru La Margarita Gesha Cold Brew Peru Nueva Alianza Gesha COE #9

ONYX IS MY PAL

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.

JON'S WISDOM:

Twitter is the K-cup of Coffee....

P e r u T e o d u l o C o r d o v a C r u z

Red Apple | Almond | Raw Sugar | Silky

Traditional
Modern
This product is archived.



-76 LBS


Moderate


Diedrich CR-35




Peru


1523 Meters


Caturra, Bourbon, Pache


N/A



Washed

Traditional
Modern

Abstract

With roots tracing back to the high Andes of Huancabamba in the Piura region, Teodulo's family journeyed in search of fertile lands, eventually settling in this thriving coffee-producing area. For over two decades, Teodulo has dedicated himself to cultivating coffee, nurturing his passion and expertise across generations. Spanning 2 hectares, his farm is wholly devoted to coffee cultivation, alongside subsistence crops such as bananas and yucca, ensuring sustenance for his family's daily needs. Join us as we celebrate Teodulo's rich heritage and commitment to quality in every cup.

Hover over each feature to learn more.

Origin

Peru

Coffee origins vary widely, influencing flavor profiles. Some regions produce beans with bright acidity and balanced sweetness, often featuring citrus or nutty notes. Others are known for smooth bodies with chocolatey undertones. Another region offers vibrant, fruity, and floral profiles with complex acidity, showcasing the diversity of global coffee.

Elevation

1523 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, Bourbon, Pache

Coffee varieties shape flavor profiles, influencing acidity, body, and aroma. The origin and genetics of the beans determine the unique balance of fruity, nutty, or floral notes. Soil, climate, and cultivation techniques also contribute, creating diverse flavors ranging from bright and tangy to rich and bold.

Harvest

N/A

The harvest season for coffee varies significantly around the world and has a profound impact on the quality and characteristics of the coffee beans.The main and secondary harvests allow for flexibility in production and the possibility of choosing beans at optimal ripeness. Timing the harvest is critical; beans picked too early or too late can affect the flavor profile, resulting in less desirable qualities.

Process

Washed

The processing method of coffee significantly impacts flavor. Washed coffee tends to be cleaner with bright acidity, while natural processing enhances fruity, complex notes. Honey processing balances between the two, offering sweetness with a medium body. Fermentation and drying techniques further refine these characteristics.

Drying

The drying process in coffee production influences the final flavor. Sun-drying on patios or raised beds can enhance sweetness and fruity notes, while mechanical drying offers consistency but may limit complexity. The drying time, temperature, and even airflow control how flavors develop, impacting acidity, body, and overall balance.

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

#72 Moderate

While roast level doesn't tell you everything about a coffee, we work hard to collect detailed roast information for each batch that passes through our roastery. Using an Agtron M Basic II, an abridged spectrophotometer, we measure and publish roast color data on the proprietary Agtron gourmet scale, adapted to our reference system. To ensure accurate and useful data, we calibrate our Agtron every hour and have developed practical terms with the help of our on-staff cuppers.

Inventory

-76 LBS

Our inventory levels are carefully managed to ensure freshness and availability. We maintain optimal stock to meet demand without overstocking. Regular monitoring and adjustments allow us to adapt to seasonal variations.

Extraction

Filter extraction offers a clean, nuanced flavor with distinct layers, ideal for appreciating subtle notes. Espresso extraction is intense and concentrated, highlighting bold, rich flavors with crema. It's usually suited for milk-based drinks, providing a robust foundation.

| 4.529° N, 75.703° W | 1200-2000 MASL | HARVEST SEASON: Sept-Dec. | 4:41PM | Average Temp: 21°C | Rainfall: 94.5" | 4.529° N, 75.703° W | 1200-2000 MASL | HARVEST SEASON: Sept-Dec. | 4:41PM | Average Temp: 21°C | Rainfall: 94.5" |

T h e S t o r y

Sourcing coffees like this one has been years in the making. Over the last five years, our friend Aleco at Red Fox Coffee Merchants has encouraged us to visit him in Lima, Peru. Aleco and his team have been hard at work opening an office and sourcing coffees from all...

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

 

Overview

Origami w/ Flat Kalita 185 Filter &

Coffee: 20g

Water: 300g @ 206°F


Grind
620µm

Grind Calculator →

Recipe

0:00 - Bloom - 40g
0:30 - Center pour - 90g
- Spiral pour - 140g
1:00 - Spiral pour - 220g
1:30 - Spiral pour - 300g
Drain 2:35

FEATURED EQUIPMENT

 

Overview

Coffee: 18g

Yield: 38g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Origami w/ Flat Kalita 185 Filter &

Café: 20g

Agua: 300g @ 97°C


Molido
620µm

Calculador de molido →

Receta

0:00 - Bloom - 40g
0:30 - Center pour - 90g
- Spiral pour - 140g
1:00 - Spiral pour - 220g
1:30 - Spiral pour - 300g
Drain 2:35

PRODUCTOS DESTACADOS

 

Resumen

Café: 18g

Rendimiento: 38g

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.

 

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Transportation

 

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Green Cost

 

$-.--

Production

$1.8

Fair Trade Min.

86.7

Cup Score

152LBS

Lot Size

A

Transparency Grade

$1.62

C Market

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