Onyx Coffee Lab Eclipse

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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.

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E c l i p s e

Baker's Chocolate | Burnt Sugar | Smoked Vanilla Bean

Traditional
Modern
-
1
+

Filter


Evergreen


Dark


Diedrich CR-35


Raised-Bed Dried


Coffee Summary


Colombia


Caturra


Rotating Microlots



Wet Washed

Traditional
Modern

Abstract

Hover over each feature to learn more.

While most of our coffees thrive on the lighter side of roasting, there is a culture dedicated to the dark side. The traditional European style of coffee is still prevalent in many parts of the world and we honor this by crafting Eclipse—our most developed offering. The origin will change with seasonality but remains darker than a Darren Aronofsky movie at midnight.

Origin

Colombia

Colombia uniquely offers a diverse array of coffee varieties and processing methods. Known for innovation and resilience, Colombia's coffee history dates back to the early 19th century, with smallholder farmers being key contributors. Despite challenges like weather and conflict, Colombia consistently produces high-quality specialty coffee. For over a decade years, we've partnered with both large and small-scale producers from all five main growing zones, fostering close relationships and friendships.

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 in coffee with brighter acidity and a nuanced flavor profile. Additionally, cooler conditions at high altitudes reduce pests and diseases, making these coffees highly prized for their superior quality and distinct taste.

Variety

Caturra

Caturra is a natural mutation that occurred of Bourbon. Since its discovery in Brazil, it has spread throughout Latin America and is now the benchmark of specialty coffee. It would be an easy case to make to say that Caturra is the workhorse of coffee varieties. But then, you'd have to call a workhorse delicious, and that would be pretty weird.

Harvest

Colombia

Colombia has a unique harvest schedule, thanks to the varied topography and proximity to the equator. Between those two variables, Colombia harvests nearly year round across the five main coffee growing regions. Each region has fairly reliable harvest times that conveniently stagger, providing fresh crop coffee all year round.

Process

Wet Washed

This washed coffee is depulped and fermented submerged in water for twenty-four hours, followed by channel washing. The parchment coffee is then dried for approximately fifteen days on raised beds. The processing impact in the final cup is light, with flavor indicating few signs of fermentation within the overall cup profile.

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 that the coffee dries evenly when proper bed turning is practices. Some even go as far as covering the beds with a partial block from the sun, which extends drying and ensures the cell structure of the coffee goes largely undamaged from the UV.

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 temperatures, ensuring quality and consistency in each batch.

Agtron

#53.4 Dark

This is the darkest we will roast a coffee. If a coffee falls within this category, the sensory notes most attributed to this roast level are burnt sugar, heavy smoked fruits, and dark chocolate. Almost all terroir is masked by a pungent roast character, accompanied by a heavy tactile.

Inventory

Evergreen

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 from a few lbs to many pallets, this nebulous category refers to a traceable single-origin, producer or even specific picking date. Is all that hard work keeping things separate worth it? That is up for you to decide...

Extraction

Filter

Filter brewing results in sippable black coffee. This could be a drip machine or a hand-brewed pour-over. Conical brewers highlight acidity and clarity, flat brewers highlight sweetness and balance, and immersion brewers highlight texture and aroma (this method handles cream and sugar best). We recommend methods highlighting origin, processing, or variety to share a fantastic cup of coffee.

| 4.5298° N, 75.7036° W | Coffee Export: 840 kT | HARVEST SEASON: October | Avg Elevation: 1500 MASL | Rainfall: 150" | 4.5298° N, 75.7036° W | Coffee Export: 840 kT | HARVEST SEASON: October | Avg Elevation: 1500 MASL | Rainfall: 150" |

T h e S t o r y

Dark roast. One of the few coffees that we can place squarely within a roast level, Eclipse is dark enough to block out the sun... Or perhaps just the acidity prevalent in most modern roasts. This coffee is traditionally roasted just past peak sweetness to curb any acidity, while the...

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

 

Overview

French Press &

Coffee: 25g

Water: 400g @ 205°F


Grind
800µm

Grind Calculator →

Recipe

0:00 - Add coffee first
0:00 - Spiral Pour - 400g
0:30 - Stir
1:30 - Stir
2:30 - Plunge

FEATURED EQUIPMENT

 

Overview

Coffee: 20g

Yield: 47g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

French Press &

Café: 25g

Agua: 400g @ 96°C


Molido
800µm

Calculador de molido →

Receta

0:00 - Add coffee first
0:00 - Spiral Pour - 400g
0:30 - Stir
1:30 - Stir
2:30 - Plunge

PRODUCTOS DESTACADOS

 

Resumen

Café: 20g

Rendimiento: 47g

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

Cup Score

Lot Size

B+

Transparency Grade

$1.74

C Market

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