Crack A Smile | Abby Holliday x Onyx – Onyx Coffee Lab

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TRENDING COFFEE:

Costa Rica Las Lajas Natural Ethiopia Hambela Alaka Colombia Tio Conejo Gesha Honey Honduras Montaña Congolón Cold Brew

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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.

JON'S WISDOM:

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

YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Costa Rica Las Lajas Natural Ethiopia Hambela Alaka Colombia Tio Conejo Gesha Honey Honduras Montaña Congolón Cold Brew

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....

This product is archived.

C r a c k
A
S m i l e

Golden Raisin Milk Chocolate Manuka Honey Creamy

Traditional
Modern

Filter & Espresso


-16 LBS


Moderate


Diedrich CR-35


Raised-Bed Dried


Coffee Summary


Peru


Bourbon


October 2023



Washed

Traditional
Modern

Abstract

Hover over each feature to learn more.

Released collaboratively in celebration of the launch of Abby Holliday’s third album, "CRACK A SMILE COME ON STAY A WHILE", this washed Bourbon from Peru draws you in just like...

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Origin

Peru

Peru's coffee production predates many other Central and South American nations, primarily consumed domestically until disruptions in foreign markets spurred its export growth. Significant investments in sustainability and quality have...

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Elevation

1850 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...

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Variety

Bourbon

Bourbon (pronounced Bor-Bone) originally hails from the island known as La Réunion. It spread to Brazil and onwards, and now is grown worldwide. It is slowly being replaced by more...

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Harvest

Peru

Outside of Colombia, the main harvest South of the Equator takes place within the months of June through September. At times, it is easier to view the harvest as a...

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Process

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Drying

Raised-Bed Dried

Raised-beds are scaffold like structures that elevate perforated trays that hold coffee parchment or cherries. The holes in the structure allow for airflow on a near 360 degree level, ensuring...

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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...

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Agtron

#72 Moderate

Referring to medium as moderate is an intentional choice to highlight the roasting process, which is also referred to as development. Coffees within the moderate range exhibit notes in line...

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Inventory

-16 LBS

Day after day, producers, roasters, and cuppers alike all spend countless hours of work to produce and roast small, traceable lots that we within specialty coffee call microlots. Ranging anywhere...

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Extraction

Filter, Espresso

Our Education Team, guided by a commitment to quality, uses a blend of sensory skills and technology to brew the best coffee in our cafes and brew guides. We strive...

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| 6.2433° S, 77.8787° W | Coffee Export: 230 kT | HARVEST SEASON: August / September | Avg Elevation: 1500 MASL | Rainfall: 50" | 6.2433° S, 77.8787° W | Coffee Export: 230 kT | HARVEST SEASON: August / September | Avg Elevation: 1500 MASL | Rainfall: 50" |

T h e S t o r y

Peru, in terms of coffee production, is fascinating. And not the in the hyperbolic, modern over-usage of the word, but very truly fascinating. By its very nature, a vast majority of coffee cultivation within Peru is organic. This deep cultural...

T h e C o l l a b o r a t i o n

Crack A Smile Mug

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

 

Overview

Origami & Hario Cone

Coffee: 20g

Water: 320g @ 206°F


Grind
530µm

Grind Calculator →

Recipe

0:00 - Bloom - 50g
0:30 - Center Pour - 140g
0:50 - Center to Spiral - 230g
1:15 - Center to Spiral - 320g
Drain 2:35

FEATURED EQUIPMENT

 

Overview

Coffee: 18g

Yield: 40g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Origami & Hario Cone

Café: 20g

Agua: 320g @ 97°C


Molido
530µm

Calculador de molido →

Receta

0:00 - Bloom - 50g
0:30 - Center Pour - 140g
0:50 - Center to Spiral - 230g
1:15 - Center to Spiral - 320g
Drain 2:35

PRODUCTOS DESTACADOS

 

Resumen

Café: 18g

Rendimiento: 40g

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.

 

$-.--

Transportation

 

$-.--

Green Cost

 

$-.--

Production

$1.8

Fair Trade Min.

86.5

Cup Score

304LBS

Lot Size

B

Transparency Grade

$1.85

C Market

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