Ethiopia Nano Genji #7
This is our second year buying certified organic coffee from the Nano Genji site. Last year the star of Western Ethiopian coffee, Nano Challa, welcomed a sibling mill into the family. The quality has been stellar right out of the gate, upholding the Agaro name. The need for more processing capacity arose as Nano Challa's notoriety increased due to their high quality and significant payment premiums. Nano Genji opened up to ease operations, splitting the growing 630 members between the two stations. Nano Genji is equipped with a brand new Penagos mill, along with plenty of raised bed space to dry the coffee once it's been depulped (more info on processing can be found below). Agaro was once the focus of USAID'S Technoserve project, where they helped establish the Nano Challa station to fetch higher prices to improve the livelihood of farmers. Now the sibling mills are a part of the Kata Muduga cooperative union, where Red Fox Coffee Merchants has first selection in the region, which shows clearly through the cup profile. Red Fox is instrumental in our sourcing model for Western Ethiopia, we work very closely with Aleco as he cups through offerings to build larger microlot offerings, separating them by number. We cup them at our lab in Arkansas, where we send feedback and approve lots as they're being prepped to ship. A big thanks are for the Red Fox team for supplying most of this info for the Nano Genji, as well as delivering fast and amazing washed offerings from Westen Ethiopia.
ETHIOPIAN COFFEE VARIETIES
Often the information that is put forth when talking about Ethiopian varieties is heirloom or landrace. This has been used as a catch-all in the specialty coffee industry for years, beginning around the time that coffees were separated into microlots. In Ethiopia, we see lot separation of all sorts, usually by processing and milling station, and we border into the hyper-specific with screen size and even single producer lots. Given the current state of the supply chain in Ethiopia, the information known about what specific varieties are grown on smallholder farms is next to none. Ethiopian varieties can be split into two distinctions, JARC (Jimma Agricultural Research Centre) varieties, and regional landrace. The JARC varieties were developed to be pest resistant and high yielding. The landrace varieties are the wild coffees that have been growing in Ethiopia since coffee was first harvested. These vary by region, adding to what we would call the terroir of a coffee-growing region. As the supply chain shifts in Ethiopia, the industry will begin to get a better understanding of landrace varieties.
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.
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 – Stagg [X]
12g Coffee : 180g Water 210°F
~2:45 Drain Time
• 30g Bloom
• @30s Pour to 80g
• @1:00 Pour to 130g
• @1:30 Pour to 180g
~2:45 Drain Time
This straightforward recipe gets a lot of flavor out of a little coffee. For a video of this method, please see our IGTV Episode 2. We liked the Stagg brewer for its temperature stability that produced a pleasant texture and sweetness. Look for bright, sweet, and floral peach with long-lasting honey and dried apricot, and a pleasing sweet tea finish. If your coffee drains too fast, under-extracts, it tastes tart like white peach and lacks the long-lasting sweetness and pleasant texture. If this coffee drains too slowly, over-extracts, it tastes like unripe apricot and black tea leaves.
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
17g in : ~45g out @ ~25s
We were surprised at how bright this espresso was. It’s more apricot forward, not as honey-sweet, but just as floral and black tea in flavor. Pleasant in drinks up to capp sized, but loses its presence in larger milk drinks. Look for that bright apricot to be balanced and not overpowering. If this shot pulls too quickly, under-extracts, it tastes tart and salty. If this shot pulls too long, over-extracts, it tastes like dried apricot and un-sweet tea, which isn’t bad but lacks the sweetness of the balanced shot.
Ethiopia Nano Genji #7
This coffee is from our friends at Red Fox Coffee Merchants. It’s our fourth year sourcing coffees from Western Ethiopia via Aleco and his team. We purchased two lots from Nano Genji this year, #7 is the first of that lot. We purchased eighty-seven 60-kilo bags for $4.55/lb EX warehouse, approved from a pre-shipment sample (PSS). We cupped the PSS at an 87, and the arrival production roast at an 87.5 on the SCA scoresheet.
- The Coffee Commodity purchase price was $0.98/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 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.