Colombia James Fernandez - SOLD OUT
This coffee comes to us from James Fernandez and his five-hectare farm, La Laja. We worked with Cafe Imports to source this delicious coffee, which is part of Cafe Imports' Aces lots. More than just bags of amazing coffee – Aces lots are small, exclusive, incredible offerings empower coffee growers, showcase triumphant experiments and meticulous production, and revolutionize the coffee experience. Aces are released via newsletter, sold in 20kg bags, and available on a first-come, first served basis.*
First, James fermented this coffee for twelve hours in cherry before being depulped and then fermented dry for another twelve hours. The mucilage is washed very thoroughly before being dried on parabolic beds for 10-12 days. Parabolic drying has become very commonplace with Colombian coffee producers. Looking very similar to a greenhouse, you'll find multiple raised beds that allow airflow around the coffee during the drying process. The most important benefit of parabolic drying is control of the environment. Even with the rising temperatures around the world, it is essential for farmers to control drying times in the rapidly fluctuating temperatures and humidity of Colombia. Care must be placed in the temperature inside these drying beds, as heat can get trapped and coffee can dry too quickly, causing cup defects and unstable shipping conditions. More often than not, we see the top lots from Colombia being dried in this way, and this coffee is no different. It's clear that James Fernandez cares greatly for the process in the end result, a great cup of coffee.
*Aces information from Cafe Imports site
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
20g Coffee : 300g Water 208°F
~2:20 Drain Time
- Pour a 50g bloom
- At :30s pour 90g
- At 1:15s pour 90g
- Finish around ~2:30
Our friends at Cafe Imports label this coffee as one of their Aces, or top products, and we agree! A unique coffee that shows qualities usually reserved for Ethiopian coffees or Gesha varietals. A strong but balanced sweet apple up front with a light browned sugar sweetness and cocoa with florals shows up in the cup. Crisp, floral, and sweet, this coffee is tasty. We liked the Stagg [X] brewer because it maintains a stable temperature that brings out sweetness and body. This coffee drains pretty fast and is prone to under-extract, making it taste tart and salty. Grind finer than you traditionally would to keep from draining too quickly. When over-extracted this coffee was still quite tasty, but the aftertaste became papery and drying.
ESPRESSO – Modbar EP
Brew Temp: 198°F, Line Pressure: ~3.5 bars, Max Pressure: 9 bars,
Pressure Profile: T0: 4s, T1: 4s, T2: 42s, T3-6: 0s
Recipe coming soon...
Colombia James Fernandez
This is a coffee that we've been working on with our friend Omar at Cafe Imports. It sold as a part of their Aces program. We paid $6.59/lb for this coffee green, and we cupped it as an 87. In total, we bought ten 20-kilo GrainPro bags.
- 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.
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.
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.