STORY:

Monteverde is a 15-hectare farm cultivating the unique coffee varieties of Red and Yellow Bourbon, Gesha, Wush Wush, and Mocca belonging to Gildardo Gutiérrez. The Gutiérrez family has been cultivating coffee on Monteverde for more than 70 years. The farm’s attention to detail includes harvesting coffee cherries at optimal ripeness and controlling fermentation for up to 36 hours, which leads to unique fruit characteristics in the cup. Coffee is dried on raised beds in a solar dryer built with a clear plastic roof allowing for airflow...

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Colombia Monteverde Natural Gesha *PRE-ORDER ONLY

This beautiful Colombia Gesha from Tolima is a new exciting coffee that is also part of our competition series. This coffee is from Newerly Gutiérrez, a young generational producer who is pushing processing and innovation with his coffees. This coffee was featured in the United States Brewers Cup. In the cup, you’ll find vibrant tropical fruits, floral honey, and concord grape.

THIS IS ONLY AVAILABLE FOR PRE-ORDER. WE WILL ROAST AND SHIP THIS COFFEE ON 6/27, WEDNESDAY. IF THIS COFFEE IS ORDERED WITH OTHER ITEMS THEY WILL ALL BE SHIPPED AT THE SAME TIME.

Origin: Colombia

Region: Tolima

Farm: Monteverde

Process: Double Fermented & Natural

Elevation: 1850 meters

Variety: Gesha

Cup: Vibrant Pineapple, Concord Grape, Floral Honey, Mouthwatering

$ 75
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STORY:

Monteverde is a 15-hectare farm cultivating the unique coffee varieties of Red and Yellow Bourbon, Gesha, Wush Wush, and Mocca belonging to Gildardo Gutiérrez.

 

The Gutiérrez family has been cultivating coffee on Monteverde for more than 70 years. The farm’s attention to detail includes harvesting coffee cherries at optimal ripeness and controlling fermentation for up to 36 hours, which leads to unique fruit characteristics in the cup. Coffee is dried on raised beds in a solar dryer built with a clear plastic roof allowing for airflow that maintains low temperatures during the drying process, which can take up to 25 days for natural processed coffees.

 

Newerly, Gildardo's son, describes the family history. “Mine is the fourth generation living from coffee. The three children in the family are professional cuppers and we have spent eight years producing exotic coffees after hearing about the success of farms like La Esmeralda in Panama. We are growing the areas of the farm planted with rare varietals and our challenge is to surprise our clients with the Honey and Natural processing, delivering the kind of quality they dream about."

 

*Informational help by Ally Coffee

 

COMPETITION SERIES - BREWERS CUP:

This coffee is the last release in our series of competition coffees that we used at the US Coffee Championships this year. Elika, the Assistant TO the Director of Training, choose the Monteverde Natural Gesha. The Brewers Cup is composed of two different challenges. The first is brewing a coffee that competitors are unfamiliar with, the receive the coffee for the first time at the competition. The second part consists of them bringing a coffee they chose and brewing it all while speaking to the judges with a theme of their choosing. Elika picked the Monteverde Natural Gesha out of an extremely impressive set of competition coffees that we cupped. He trained very hard for the competition and we’re incredibly proud of Elika and all of his accomplishments.

 

ELIKA LIFTEE'S COMPETITION COFFEE:

"This year I competed in the Brewers Cup using the Colombia Monteverde Natural Gesha. One of the most anticipated aspects of competition was choosing a coffee. I wanted to find a coffee that struck me personally and professionally. What I mean is I wanted to love the taste of the coffee as well as the story. Luckily, that worked out on my first blind cupping for competition. This was only a sample roast, but it stood out to me from the line-up. It had a unique tropical fruit aroma and flavor, with nice depth and aftertaste. It was darker, being a sample, but I wanted to see what the coffee could be. So, I made the choice and selected this one as my competition coffee.

 

I initially believed this coffee was a traditional natural process, but after connecting with Newerly Gutiérrez (producer) I learned that Finca Monteverde actually has a unique processing method that we decided to call double fermentation natural. Their process for this coffee is 36 hours of dry fermentation followed by 36 hours of wet fermentation before natural drying. The end result gives us unique acidity and depth to the coffee. This coffee has so much complexity that you can have a different experience each time you drink it. There is an amazing structure to this coffee, it maintains its flavor profile as it cools with noticeable transitions in flavor. Look for vibrant tropical fruit, complex botanicals, and florals with a long-lasting sweetness."

 

AROMA: Ripe pineapple and floral honey

FLAVOR WHILE HOT: Fresh pineapple, juniper, concord grape, and billowing honey-like sweetness

FLAVOR WHILE COOL: Pineapple, juniper and gin, tart raspberry, and honey-like sweetness

AFTERTASTE: Black tea, raspberry, vanilla, and a pleasant peaty finish

  

ELIKA'S SUGGESTED RECIPES:

#1 Competition Brew Method, Kalita + Melodrip ‘Lift’   

I used a modified Melodrip ‘Lift’ for competition, but this recipe can be done with a traditional Melodrip. I chose it for its emphasis on flavor clarity and sweetness. The Melodrip was specifically designed to virtually eliminate particle discharge, which obscures the palate. My recipe was designed around the Melodrip, with adjustments in dose size, brew method, and water profile to bring out more body while allowing the Melo to bring out the flavor and sweetness.   

 

Kalita 185 Wave Ceramic Dripper

Paper filter, prewet and allow to reach room temperature

15g coffee - grind setting 6.3 on EK43

250g Third Wave Water [‘Lift’ 205°F, Melodrip 210°F]

 

Melodrip ‘Lift’: Pours should start at the center of Melo dish, spiraling outward for a light rinse around the brew bed.

 

Melodrip: Pours can be done completely with Melodrip, be sure to fully saturate the brew bed with each pour.

 

Start Timer

35s

1:00s

1:20s

1:40s

2:00s

2:20s

~3:00 drain time

Bloom

2nd Pour

3rd Pour

4th Pour

5th Pour

6th Pour

Final Pour

 

50g

50g

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25g

25g

25g

50g

 

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#2 Hario V60

I like the V60 for a more traditional brew method. Its emphasis on flavor clarity mimics my competition method closest without a Melodrip. I used a similar approach in creating this recipe for the V60 as I did for the competition. While expecting the device to highlight acidity and clarity, I wanted to emphasize body with my dose and water.  

 

Hario V60

Paper filter, prewet with at least 200g water and allow to reach room temperature

14.5g coffee - grind setting 7 on EK43

250g Third Wave Water 210°F 

 

Pours should be heavy, circular, and nickel sized in the center of the brew bed. Final pour can end with an outward spiral.

 

Start Timer

30s

45s

1:00s

~2:00 drain time

Bloom

2nd Pour

3rd Pour

Final Pour

 

50g*

50g

75g

75g

 

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*stir with a small demitasse spoon or borosilicate glass stirrer 4 quick circles

 

#3 Kalita Wave

I love the Kalita Wave. I like the ease of use, as well as the extraction quality. This is a pretty standard recipe that I use for Kalita. I like the ability to brew individual cups of coffee. It’s my go-to recipe for nice or new coffees. I particularly like the higher ratio with this coffee, because there is simply a lot going on. This helps to stretch out the flavors and make it more pleasant.

 

Kalita 185 Wave Ceramic Dripper

Paper filter, prewet with at least 200g water and allow to reach room temperature

20g coffee - grind setting 8 on EK43

300g Third Wave Water 205°F

 

Pours should be heavy in the middle of the brew bed, quickly lightening for light spirals outwards to rinse the edges of the brew bed. Keep the brew bed low, look for “floaters” and try to push them back down with your kettle. Your finished brew bed should be flat, without coffee caught in the ridges of the paper filter.

 

Start Timer

30s

50s

1:10

1:25-30

1:45-55

Bloom

2nd Pour

3rd Pour

4th Pour

5th Pour

Final Pour

50g

100g

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TRANSPARENCY:

Colombia Monteverde Natural Gesha

This coffee is from our friends at Ally Coffee. We paid $36.36 per pound and bought one thirty-five kilo vacuum boxes. We cupped this coffee at a 91. Our friend and former employee Dean has become an importer for Ally, who normally specializes in Brazils but has moved into Colombia as well (Ally that is, not Dean).

 

- The Coffee Commodity purchase price was $1.18/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. 

- Jon

 

RELATIONSHIP COFFEE

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.

 

GOALS

  • 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 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.

Pairs Well With