STORY:

Kolla Bolcha is new cooperative in the Agaro woreda of the Jimma Zone. Within Agaro, there is a small subregion known as Gera, and this is where the station lies. The cooperative was formed in 2016, but this is actually their very first harvest. Kolla Bolcha falls under the Kata Muduga Union and geographically lies in a portion of the forest between Duromina and Hunda Oli...

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Ethiopia Kolla Bolcha - 5lbs.

Finally! It’s that time of year when fresh East African coffees hit the roastery. We’ve been anticipating this deliciousness ever since we tasted this new cooperative, Kolla Bolcha, out of the Jimma Zone. Get ready; this will be the first of many Ethiopian micro-lots we will be releasing this year. Delicate flavors of honey, jasmine, and lemon all combine into a sweet, refreshing cup. A perfect Springtime coffee.

Origin: Ethiopia

Region: Jimma Zone

Process: Washed & Raised-Bed Dried

Elevation: 1900 Meters

Variety: Heirloom

Producer: Small Hold Farmers

Cup: Jasmine, Honey, Lemon Drop, Soft Tea & Delicate

$ 97 .50
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STORY:

Kolla Bolcha is new cooperative in the Agaro woreda of the Jimma Zone. Within Agaro, there is a small subregion known as Gera, and this is where the station lies. The cooperative was formed in 2016, but this is actually their very first harvest. Kolla Bolcha falls under the Kata Muduga Union and geographically lies in a portion of the forest between Duromina and Hunda Oli.  

 

The Kolla Bolcha cooperative has roughly 400 members, though that number will grow. The processing is done by using a Brazilian mechanical depulper. Then the coffee beans are then soaked overnight to remove any remaining fruit from the seed. The pre-drying is done under shade for roughly 24 hours before being taken to raised beds and finally finished over the course of 8-12 days. This micro-lot is also grown under shade.

 

*Informational help from Red Fox Coffee Merchants

 

ETHIOPIAN COFFEES:

Coffee accounts for over 30% of Ethiopia's total export income. Starting in early 2001, the Ethiopian government changed its coffee regulations, allowing coffee grower cooperatives to sell directly to roasters and exporter/importers. Before that time, all coffee had to be sold through the national exchange or the “ECX,” a requirement that resulted in mixing high- and low-quality beans, yielding a uniformly low price. Coffee cooperative unions have been able to negotiate fair agreements with developed countries.

 

Currently, we work with two different importers, one cooperative, and an estate led producer in Ethiopia. The result of these changes has been incredible on the quality of the coffee. One nice benefit as well has been the deconstruction of flavor profiles within the regions of Ethiopia. Now there are real distinctions of inheriting flavors based on geographical regions and processing methods that show true terroir.

 

Ethiopia is one of, if not, our favorite producing country. It’s the birthplace of coffee, and we think it can highlight the purest form of coffee you can have.

 

 

SUGGESTED USE:

FILTER - Aeropress
15.0g Coffee : 240g Water 208°F
60g bloom for 30s, pour rest of water. Plunge at 1:45 for 30s. Finish by 2:15s

 

We liked the Aeropress for this coffee because it's so good as an espresso. We really wanted a dense cup with lots of body and sweetness. The jasmine and floral qualities of the coffee really shine as a manual brew. This is our default recipe for Aeropress, and we didn't feel the need to adjust it. If your grind is too coarse, that lemon drop candy note will become unpleasantly tart and salty, so adjust your grind size to taste.

 

Wanna know more about how we brew it? Then visit our brew methods page cause "this is how we brew it" (think Montell Jordan when reading that last part).

 

ESPRESSO - Modbar EP
Brew Temp: 198°F, Line Pressure: ~3.5 bars, Max Pressure: 9 bars, 
Pressure Profile: T0: 4s, T1: 4s, T2: 42s, T3-6: 0s
19g in : ~ 52g out @ ~23 seconds

 

This Ethiopia is doing it's best Gesha impersonation with lemon drop candy, jasmine tea, and a sweet floral finish that's mouthwatering. It's refreshing, yet dense with sweet flavor. 

 

 

TRANSPARENCY:

Ethiopia Kolla Bolcha

We bought this coffee from Red Fox Coffee Merchants for $4.55 per pound and purchased forty 60-kilo bags. We cupped this coffee at an 88.75 and for an early harvest western Ethiopia extremely pleased with the cup. This is the fifth Ethiopian lot we’ve purchased from Red Fox. Not only do they do great work in Ethiopia, but they also provide some of the tasty Peru offerings you may have seen (like our Peru Maria Rojas). Cheers to Aleco, Chloe, and the Red Fox team!

 

- The Coffee Commodity purchase price was $1.18/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 to only list what is shown 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 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