STORY:

For those of you familiar with the Ethiopian washed offerings, you've probably seen the name Nano Challa once or twice. This coffee comes from a brand new sibling mill just a few miles from Nano Challa. Production has been pushed to the limits the past few harvests, creating the need for a second station under the name Nano Genji. Six hundred thirty members are split between the two washing stations now...

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Ethiopia Agaro Family

This is our third year to offer the sweet labor of the Agaro Family. Nano Challa & Nano Genji coffees have become a staple as our first Ethiopian release each year. This year is no different with complex flavors of peach, stone fruit, and cocoa tea notes. This is the birthplace of coffee and showcases the heart of what we do. We hope you enjoy the beginning of a great 2019 harvest in East Africa.

Origin: Ethiopia

Region: Oromia

Washing Station: Nano Genji

Process: Washed & Raised-bed Dried

Elevation: 2000 meters

Variety: Heirloom

Cup: Floral, Black Tea, Peach, Cocoa

Size:

12 oz 5 lb
$ 20 .75
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STORY:

For those of you familiar with the Ethiopian washed offerings, you've probably seen the name Nano Challa once or twice. This coffee comes from a brand new sibling mill just a few miles from Nano Challa. Production has been pushed to the limits the past few harvests, creating the need for a second station under the name Nano Genji. Six hundred thirty members are split between the two washing stations now, creating even more room to grow, meaning that we'll be seeing amazing coffees from both stations for years to come.

This is both our first coffee from the Nano Genji mill, as well as our first fresh crop Ethiopian offering for the year of 2019.

 

 

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 under water 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 - AeroPress
14g Coffee : 230g Water 205°F
~1:30 Drain Time

- 50g bloom for 30s
- @30s 180g pour
- @1:00 plunge for 30s
~1:30

This coffee from Nano Genji is our first Ethiopian crop of the year and it starts with a bang. Sweet peach and black tea followed by lasting florals and cocoa tea. We enjoyed the AeroPress for this washed Ethiopian coffee because it brought out that sweet peach note, while surprisingly the florals stuck around even with the increased body of the AeroPress. Through other drip methods, you will notice a brighter peach note and more delicate notes that are still delicious. When under-extracted the flavor was similarly, but was noticeably salty. If over-extracted you can expect the tea and cocoa to become bitter and long lasting on the aftertaste.

 

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 : ~48g out @ ~22s

Wow peach! This washed Ethiopia has distinctive flavors that carry throughout the aftertaste. Look for floral ripe peach transitioning into tart apricot, finishing with a pleasing cacao nib and black tea. Very sweet and long lasting, this coffee tasted great as a milk beverage whether it was a cortado or latte. This coffee wants to drain slow, so expect to grind coarser than traditional. If under-extracted expect overwhelming tartness. When over-extracted it became overripe peach, vegetal, and a bitter aftertaste that sticks to the tongue.


 

TRANSPARENCY:

Ethiopia Agaro Family

This coffee is from our friends at Red Fox Coffee Merchants. It’s our third year with our first Ethiopian fresh crop coffee of the year. We purchased this coffee for $4.45/lb, and we purchased fifty 69-kilo bags.

 

- The Coffee Commodity purchase price was $0.95/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 the 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