"Artist Series" & Collaboration Offerings
We love collaborating with artists, musicians, athletes and cultural icons all whom share a love for Specialty coffee. We truly believe that the art and coffee have common interest in bringing ideas and communities together. The power of coffee is real. The need to promote quality over quantity is dire in todays culture. It's not a subtle method... we hope to build favor and inform people about Specialty in all new subcultures and groups. To convert the fans of the collaborators to leave commodity coffee habits and begin to appreciate the complexity of "specialty" and the fruits of talented farmers around the world. The future of coffee, the enjoyment of a diverse compounded flavor profiles and the difference between success and poverty can hinge on this type of adoption. In the end we partner with incredible individuals to express our love of coffee and art together.
At Onyx, we do not believe in the censorship of art. We are a group of individuals made up of all sorts of beliefs, ethnicities, creeds, world views, preferences, cultures and backgrounds. All are welcome. This means we reside in the awkward, monotonous, unpopular, "non-hot-take" central position. We partner with artists across mediums that have varying narratives. We do this because we prefer diverse ideas, thought provoking philosophies, and hold a strong commitment thinking and creating anti-echo chambers. Occasionally, we’ve seen the extreme left or the far right move to "cancel", "ban" or "shame" us for the content of our artists. Thank you to those that listen before speaking, consider before typing, and lead with compassion and not agendas. We can all benefit from difference.
As with all our Collaborations we Split all profits of the coffee sales with the artists. 50% and 50%
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 depulper, which removes the fruit from the seeds (beans). After that phase is done, the coffee is fermented underwater for approximately 12-36 hours. During this fermentation, a microbial de-mucilagation takes place, which allows the outer fruit and pectin layer to break down, making the coffee easier to dry. This phase also crucially alters the organic acids within the coffee, as sugars and organic acids are transformed, with the best washed coffees maintaining their complex fruit esters. Once the fermentation is complete, the parchment is emptied into the washing channels, where it is agitated with rakes to remove the last of the fruit layer. During this step, the water is refreshed to ensure its capability of separating the fruit layer from the seed. Once the washing is complete, the coffee is taken to the raised drying tables for sun drying.