Framily - A "Friendly" Onyx Holiday Origin
Our friend Aleco routinely sources some gems in our lineup each year, and this Bensa Segera is no question a stunning coffee. Moplaco is one of the longest-standing relationships they work with, in any country. This land has a rich multi-generational history, starting with Yiannis Georgalis. Yiannis moved from Greece to Dire Dawa Harrar during WWII. Yiannis was the third generation of his family to work in coffee, beginning his journey when he was just twelve years old. After moving to Ethiopia, he quickly embraced producing coffee and became a legend. When he passed away, the family legacy was passed to his daughter Heleanna. Heleanna was living in Barcelona, working as an investment banker, but after her father's death, she moved back to Ethiopia to maintain the land. Much like her father, she embraced it with passion and progressed to producing extremely floral and dynamic coffees. After tasting this year's harvest, we knew this was perfect for our Framily offering, not only because of its taste profile, but it's rich multi-generational history.*
*A special thank you to Aleco and the team at Red Fox Coffee for much of this info.
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 underwater 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]
20g Coffee : 300g Water 208°F
~2:45 Drain Time
Framily makes a great drip coffee. We liked the Stagg [X] as our drip option because it was a little faster, and easy to clean. While the mix of quick flow rate and flat bottom gave us a nice mix of brightness and body. Dried berries, peach, and fudge fill the palate and make for a comforting cup. Great black, or with a touch of cream, Framily will be a hit with your friends and family. If this coffee drains too quickly, under extracts, it tastes tart and misses the sweetness and richness we expect. If this coffee drains too slowly, over extracts, it tastes muddled with an overshadowing of bakers chocolate rather than sweet and rich fudge.
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
18g in : ~50g out @ ~32s
Framily acts quite different on espresso than we are used to, but once dialed-in it makes for a fun shot. We found normal to larger dose sizes (19g-20g) to be overpowering in flavor. We used a somewhat smaller size at 18g dose and it actually took us a good while to extract all we wanted from it. When balanced, this shot tastes like dried cherry and fudge with spiced black tea. Still nice in smaller milk beverages like cortados and cappuccinos, we found the flavor was lost in larger milk drinks like lattes (even at those higher doses). If this shot pulls too quickly, under-extracts it tastes tart with a slightly unpleasant toast note. If this shot pulls too slowly, over-extracts, it tastes like berry cough syrup and fudge.
Ethiopia Bensa Segera
This coffee is a particularly shiny spot offering we picked up from our friends at Red Fox Coffee Merchants. We’ve been working with them for years and have a deep respect for them. We bought this lot for $3.75 per pound and purchased sixty-eight 69-kilo bags. We cupped this coffee at an 87 from an arrival sample.
• The Coffee Commodity purchase price was $0.96/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 upfront 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.