STORY:

Ozark Copper is one of two blends we recreate year round that are specifically designed for espresso. This is the lighter-roasted, more fruit forward counterpart to Red Queen. We wanted an espresso that intentionally worked with low amounts of milk or on its own. Ozark Copper is delicate and tends to get lost in beverages of milk that have a volume of 12oz or more. When tasted as pure espresso or in small amounts of milk the idea of coffee as a cherry really...

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Ozark Copper Espresso

Making a coffee for espresso is like taking its flavor and putting it under a microscope. The idea in Ozark Copper is that "less is more." We use the innate citric and malic acids of East Africans and blend them with heavy bodied South Americans, creating a deep, dark cherry with an extremely-smooth cocoa espresso.

Component 1: Colombia San Rafael

Component 2: Ethiopia Hambela Buku Natural

Process: Washed & Natural

Elevation: 1700 - 2200 Meters

Cup: Cocoa, Juicy Cherry, Almonds, Creamy Body

$ 16
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STORY:

Ozark Copper is one of two blends we recreate year round that are specifically designed for espresso. This is the lighter-roasted, more fruit forward counterpart to Red Queen. We wanted an espresso that intentionally worked with low amounts of milk or on its own. Ozark Copper is delicate and tends to get lost in beverages of milk that have a volume of 12oz or more. When tasted as pure espresso or in small amounts of milk the idea of coffee as a cherry really becomes obvious. Purity in coffee is what Ozark Copper represents, a beautiful image of where modern espresso is going. It’s higher in acidity yet retains large amounts of sweetness and a thick coating body. Ozark Copper always uses a naturally processed East African coffee to exude huge fruit flavors and a Central or South American coffee depending on the season for complex sugar browning notes. The combining of processing methods is another variable that allows for interesting complexity. Look for juicy cherry up front, almond sweetness in the middle, and a finish of complex dry cocoa. Your tactile experience should be a juicy round body with a medium creamy mouthfeel that can be coating. 

 

BLEND APPROACH:

Our approach to our blends is a bit different at Onyx. Instead of choosing coffees from specific countries or regions that will, in theory, intertwine well to create complex & cohesive flavors like most. We actually start from the end and work our way back. This perspective means we choose to create a specific flavor profile first, deciding which acidities, sugars and fats we want to accentuate for the coffee. Once a flavor profile has been set, in this case a very modern bright cherry, almond, cocoa, and some lime zest for Ozark Copper. We then start blind cupping through a large amount of coffees to find these specific attributes. With this blend, the Colombian gives us sweetness and has perfect caramelized sugars to help perceived chocolate and nutty notes. Then to add a fruit forward complexity we use a naturally processed Ethiopian. This means the coffee was dried and fermented in the fruit before the bean was extracted.

 

The purpose is that once a flavor profile is created we update the coffees that make up Ozark Copper every 2-3 months. This allows us to have a year round blend with a flavor profile of high quality, while retaining our commitment to seasonal coffees. This vigorous amount of cupping and blending takes a considerable amount of time. But we really think it makes the difference and is a system we use for all our blends.

 

Feel excited that the coffee you are tasting is always in season, and therefore, it is cupping and tasting to its full potential. We will never compromise our commitment to high quality coffees and blends, whether it’s a single origin release or a blend component. You will not find Onyx buying “blender” coffees to save cost or prolong a good coffee. We also always keep blends to three coffees or less and maintain ratios in the build. This way what you extract is the flavor profile we designed.

 

 

SUGGESTED USE:

We suggest using this coffee for espresso, however, it works great for a medium roasted filter coffee as well. For espresso try 20g in your portafilter, 42 grams out pulled at 25-27 seconds. For drip coffee brew with any filter based device at a 1/15 ratio.

 

Ozark Copper is in the hopper at all of our Labs and is our house espresso for beverages twelve ounces and under.

 

TRANSPARENCY:

Ethiopia Hambela Buku Natural

This is a direct trade coffee from our friends at Metad in Ethiopia. We’ve been working with Aman and Michael Adinew (Metad) for three years now. Metad started with one farm in the Oromia zone, then added one in Gedeb. Now they are working on a project in Limu and Sidama. We buy both natural and washed coffees from the BUKU macro lot program. We paid $4.85/lb FOB for this coffee which we cupped as an 89. Additionally, we added 10¢/lb premium on top of the FOB price to go to social projects near the farm and producers. Royal and Rift Valley brought our containers stateside for a fee and we bought 240 69kg bags (Washed & Natural) of green coffee.

 

- The Coffee Commodity purchase price was $1.51/lb when we purchased these coffees. 

- The Fair Trade Coffee minimum purchase price was $1.71/lb when we purchased these coffees.

 

Colombia San Rafael

This coffee comes to us from our friends at Red Fox. We paid $3.95/lb for this coffee which we cupped as an 87. Additionally, we added a 10¢/lb premium on top of the FOB price to go to social projects near the farm and producers. We bought twenty-eight 70kg bags of green coffee.

 

- The Coffee Commodity purchase price was $1.44/lb when we purchased these coffees. 

- The Fair Trade Coffee minimum purchase price was $1.64/lb when we purchased these coffees.

 

* 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

 

**Direct trade for us means we visited, viewed the operation, approved of the ethics and treatment of staff. It also means, we cupped the coffees and they scored to our standards. Then we paid what the coffee was worth, which is always at least double Fair Trade price and usually even more. We then add a premium on top of the price to go towards social projects in the area or give back some how to the community at large to help cultivate a real relationship with the producer and region. It’s not a certification. There is no governing body that decides when something is direct. Direct trade is marketing, and it means something different for all companies, it is widely abused as well as applauded. We can only say what direct trade means to us. 

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