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 - 5 lbs.

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: Guatemala El Panal

Component 2: Ethiopia Buku Washed

Process: Washed & Natural

Elevation: 1700 - 2200 Meters

Cup: Blood Orange, Chocolate, Sweet Tea, Juicy & Coating

$ 80
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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 and a naturally sweet counterpart to The Monarch. 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 juicy fruit 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 many 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:

This coffee is designed to be a modern, yet approachable espresso that works best on its own or in small milk-based beverages. In our labs, we use this espresso in any drink smaller than 12oz. It's bright with cherry and citrus, supported by caramelized notes and a creamy body as its structure. 

 

Pull 20 grams of espresso in 26 seconds hitting a target amount of 40 grams out. This is going to have a punch on its own, and taste perfectly balanced in any sized milk drink. This coffee can also be pulled with a 19-gram dose, 45 grams out in 23 seconds for a lighter, drinkable shot of espresso on its own. 

 

For a filter brew, try any brew method at a 1:16 ratio! It will still be wonderful. 

 

TRANSPARENCY:

Guatemala La Garita

This is a Relationship Coffee from our friends at Onyx Coffee Guatemala. We paid $4.05 to our friend Blake, which we cupped at an 86.5. We contracted 20 70k bags of this coffee.

 

http://onyxcoffee.com/

 

- 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.

 

Ethiopia Buku Washed

This is a Relationship Coffee from our friends at METAD in Ethiopia. We’ve been working with Aman and Michael Adinew (METAD) for four 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 $4.70/lb FOB for this coffee which we cupped as an 89. Royal brought our containers stateside for a fee, and we bought 120 69kg bags of green coffee.

 

https://metadplc.com/

 

- The Coffee Commodity purchase price was $1.42/lb when we purchased these coffees. 

- The Fair Trade Coffee minimum purchase price was $1.62/lb when we purchased these coffees.

  

* 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. 

- 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