Decaf Peru Cajamarca
Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. As president of the young Lima Coffees exporting organization, Rony has already established himself as standing at the fore of micro-lot quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.
Sugar cane ethyl acetate or commonly known as EA decaf is a natural process of decaffeinating coffee. It is usually found in Colombia where sugar cane is readily available and starts with making molasses from sugar cane. Once created it sits in vats to ferment. The bacteria creates acetic acid, much like fermenting coffee, and at the peak of fermentation, alcohol is added to make something called ethyl acetate.
For it to be applied to coffee first, the green coffee is steamed in tanks to elevate the moisture level. The beans swell which allows the extraction of caffeine. Ethyl acetate is added to the mixture, and it dissolves the caffeine in the coffee. The coffee is then washed with water and laid to dry. In theory, the coffee should reach the same moisture content as it arrived in, which is somewhere between 11-12%. The most important part of EA coffee, and why it tastes so sweet, is it avoids high pressure and high heat, which degrades coffee quickly. This allows the natural terroir flavors to come through, making it a sweet and bright decaf.
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 – Kalita Wave Dripper
25g Coffee : 400g Water 205°F
~4:00 Drain Time
FILTER – Batch Brew
ex. 250g Coffee : 4L Water
This is our new House Decaf offering, and it is tasty. We brew it as a single cup Kalita in the café as well as a batch brew offering. We taste exceptional brightness with apple, citrus, and stone fruits rounded out by pecan pastry and milk chocolate notes. Expect this coffee to become a crowd and barista favorite. It's delicious, and you can drink tons of it! If a brew under-extracts expect to taste tart citrus. And if a brew over-extracts expect to taste pithy citrus, overripe apple, and dark chocolate.
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
18.5g in : ~45g out @ ~28s
We predict the comeback of decaf coffee. This Peru is unbelievably good, not only for decaf but simply as a great cup of coffee. We really enjoyed this espresso for its brightness and mellow character. We taste dried apricot, apple, and creamy sweet milk chocolate. Even at this dose, there is plenty of strength to carry through large milk drinks like lattes. We enjoyed our 12oz latte made with it. It brought out graham cracker and raisin flavors. Watch out for under-extraction; the coffee will taste too bright and not sweet. If it's over-extracted, the coffee is tart but will become more cocoa and slightly bitter aftertaste.
Decaf Peru Cajamarca
This coffee came to us by way of our friends at Cafe Imports. In addition to their reputation of importing amazing coffees, they also have a reputation of importing some nice Colombia decaf lots, and this Peru holds up to that standard. We scored it at an 87, and we purchased ten 70-kg bags of this coffee from Cafe Imports for $2.98/lb.
- The Coffee Commodity purchase price was $1.12/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 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.