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Colombia Urraeños De Pavón - SOLD OUT

STORY

The best time of the year is… well, all year long. Colombia has a unique advantage where there is one long main harvest, followed by a shorter, smaller harvest called Mitaca. That means that fresh microlots from Colombia are routinely shipped from port to port and are available for spot selection from wonderful importers like Coffee Shrub. This particular offering was cupped alongside our Colombia Rio Paéz during a cupping at home due to the pandemic. This coffee from Urrao is composed of seven small lots where coffee at home is not anomalous; it's everyday life. It is commonplace to see micromills processing coffees at home, mixing and processing the day's pickings into one larger batch. Each day they pick cherries that are added in alongside fresh water, slowing down the microbes as they break down the mucilage of the seed. After 3-5 days of mixed fermentation, the lot is then moved to drying beds.

This microlot is uniquely built of a few varieties that aren't as commonplace as micromills. Comprised of Caturra, F6 cultivar, and Caturra Chiroso, this coffee has a unique almond note, as well as a phenomenal silky texture. Much of this lot is Caturra Chiroso, which is a hyper-regional cultivar of Caturra that is slightly elongated in size. When it's processed well, this cultivar exudes an oily texture as well as delicate citrus notes.

 

WASHED PROCESSED COFFEES

The washed process begins with coffee cherries delivered to the washing station, both from the primary market or from farmers bringing their coffee directly to the mill. The cherries are inspected, and an initial quick round of hand-sorting separates the defective coffees before placing them into the hopper. They are then funneled to the disc pulper, which removes the fruit from the seeds (beans). After that phase is done, the coffee is fermented underwater for approximately 36 hours, with the water drained and refreshed once in that cycle. Then, the parchment is emptied into the washing channels, where it is agitated with rakes. During this step, the water is refreshed twice. Once the washing is complete, the coffee undergoes the traditional “double wash,” where it rests in the soaking tank for another 12 hours, before being taken to the raised drying tables for sun drying.

 

SUGGESTED USE

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 – French Press
30g Coffee : 480g Water 205°F
~ 3:00

• Stir at 45s to break the crust
• Stir at 1:30 to redistribute heat and grounds
• 3:00 Plunge slowly

This is an excellent and sippable coffee. The acidity is gently and balanced, while the sweetness lasts long throughout the cup. Look for cinnamon-spiced pear and almond. We loved the French press for this coffee because it further accentuated the rich and silky texture. If your coffee is weak or vegetal, under-extracted, try grinding a little finer. If your coffee is bitter, chalky, or too strong, try grinding a little coarser.


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
20g in : 45g out @ 24s

Urraeños de Pavón brings bright and sweet pear juice as an espresso. We loved the brightness and well-rounded experience it brought. The pear becomes more subtle, like baked pear, in milk drinks, with a hint of cinnamon. If this shot pulls too quickly, under extracts, it became a little too bright like pear cider. It was pretty enjoyable but lacked the sweetness of a longer shot. If this shot pulls too long, over-extracts, it became chalky and astringent.

 

TRANSPARENCY

Colombia Urraeños de Pavón

This is a coffee from our friends at Coffee Shrub. Dan Wood went out of his way in a pandemic to ship out samples from his home, that we in turn cupped in our own homes. We split a twenty bag lot with Coffee Shrub of 70-kilo bags for $4.25 per pound, cupping it 86.5 points on the SCA scoresheet as a spot offering. We purchased this coffee alongside the Colombia Colombia Rio Paéz.


- The Coffee Commodity purchase price was $1.09/lb when we purchased this coffee.
- The Fair Trade Coffee minimum price was $1.60/lb when we bought 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 of 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 the final price. Coffee is paid in full upon delivery, and we pay a percentage upfront 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.

12 oz 5 lbs
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