Colombia Juan Jimenez
This unique coffee comes from southern Huila, from Juan Jimenez. Sr. Jimenez grows Caturra, Colombia, and Pink Bourbon on his 16 hectare farm. Each variety is meticulously picked and processed with quality in mind. Both Juan and his wife Leidy manage the farm, taking care to reinvest earnings into the farm each harvest in order to sustain high quality harvests for years to come. Kyle at Osito has been working with El Porvenir for two years, buying a large amount of all the varieties produced on their farm. This season was our first time cupping offers from Juan Jimenez, we purchased both the pink bourbon as well as the caturra as a spot offer.
This is a very recently discovered variety found in Acevedo, Huila. Pink Bourbon, or Borbón Rosado, is touted as a hybridization of Red and Yellow Bourbon. On the cupping table, this variety can sometimes be mistaken for an Ethiopian coffee, with its floral notes and it’s delicate tea-like nature. Since it is a new discovery, little research has been done to confirm it’s background or origin story, but that has not stopped it from exploding in popularity both with roasters and producers. While it’s less rare that it once was, finding an extremely high quality Pink Bourbon offering is just as difficult, due to its specific growing and picking requirements. Much like Yellow Bourbon, Pink Bourbon is difficult to identify at peak ripeness. Red Bourbon is much easier, as cherries transition from bright red to deep purple within a matter of a week or more. Pink Bourbon can be much more nuanced than it’s red counterpart, making it difficult to determine the underripe from the mature. With careful picking and processing however, the nuanced nature of Pink Bourbon can be translated into a tremendously delicate and unique cup of coffee.
FILTER – Kalita Wave 185
25g Coffee : 400g Water 205°F
While we might normally enjoy a V60 or special Kalita recipe for a coffee like this, we went with our standard Kalita Wave recipe. This recipe helped to tame this acidity and balance it with lots of long lasting honey and caramel sweetness. We found immersion brewers, while adding more balance, were a little too weighty in the cup. This coffee will be bright in a pour over, but should be balanced by sweetness and have a coating texture. If this coffee drains too quickly, under-extracts, it tastes too tart and sour. If this coffee drains too long, over-extracts, it is pretty good, but has an unpleasantly bitter aftertaste.
ESPRESSO – Modbar EP
Brew Temp: 198°F, Line Pressure: ~3.5 bars, Max Pressure: 9 bars
Pressure Profile: 0 sec to 4 sec - line pressure, from 4 sec till done - 9 bars
17g in : 50g out @ 23s
Wow, this coffee packs a punch. This espresso is thick, sweet, and syrupy. It's exceptionally soluble, at 20, 19, and even 18g we found this coffee to be a little overwhelming. Like the volume was turned up too high. This is a small dose and larger output, but he results were undeniably delicious. Bright orange, floral honey, and caramel are punchy and rich. Lovely in milk beverages of all sizes, we found the acidity a little stronger in alt-milks. If this shot pulls too quickly, under-extracts, it tastes extremely tart or sour. If this shot pulls too long, over-extracts, it is still tart, but takes on a slightly bitter black tea note with a chalky aftertaste.
Colombia Juan Jimenez
This coffee came to us by way of our friends at Osito Coffee. Kyle has been working with us over the pandemic, sending us samples as soon as containers of his Colombian offers arrive in the US. We cupped through recent arrivals and purchased this Pink Bourbon, as well as a Caturra from Juan Jimenez. We scored this coffee at an 86.75 and we purchased sixteen 70-kg bags of this coffee for $4.75/lb ex-warehouse on a spot contract.
- The Coffee Commodity purchase price was $0.96/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.