STORY:

Southern Weather (formerly Sugar Skull) was the first blend we ever created and the plan was simple. We wanted something sweet, comfortable, and approachable in a world of polarizing Specialty Coffee. Something anyone would like and would be easy to control during extraction. We sell more of this coffee than anything else and I think it’s our commitment to keep the flavor profile intact. Sweet caramelized sugars, round full body, and a bright citrusy finish that leaves a clean, refreshing aftertaste. It pairs with any meal and works well with dairy and non-dairy milks...

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Southern Weather Blend (formerly Sugar Skull)

Southern Weather is still our great house coffee that you know and love. We just changed the name!

Creating a blend is like choosing a color palate for a canvas. For us, Southern Weather (formerly Sugar Skull) embodies the wonderful relationships between a citric acidity balance and wonderful, full-bodied chocolates. We serve this every day and find it comfortable, yet surprisingly complex and sophisticated. We brew this with all devices all day long, even as espresso!

Component 1: Guatemala La Colmenita

Component 2: Guatemala La Garita

Component 3: El Salvador Finca Santa Rosa

Process: Washed

Elevation: 1850 Avg Meters

Cup: Milk Chocolate, Plum, Candied Walnuts, Juicy & Citrus Finish

$ 15
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STORY:

Southern Weather (formerly Sugar Skull) was the first blend we ever created, and the plan was simple. We wanted something sweet, comfortable, and approachable in a world of polarizing Specialty Coffee. Something anyone would like and would be easy to control during extraction. We sell more of this coffee than anything else, and I think it’s our commitment to keep the flavor profile intact. Sweet caramelized sugars, round full body, and a bright citrusy finish that leaves a clean, refreshing aftertaste. It pairs with any meal and works well with dairy and non-dairy milk. For us, Southern Weather embodies the excellent relationships between a citric acidity, balance, and wonderful, full-bodied chocolates. This is considered our house blend and we think it could be yours as well :)

 

BLEND APPROACH:

Our approach to creating 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 start from the end and work our way back. This perspective means we choose to create a particular 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 approachable citrus zest, milk chocolate, and candied nuts for Southern Weather. We then start cupping blind through a lot of coffees to find these specific attributes. For Southern Weather, the Colombians we use gives us sweetness and has perfect caramelized sugars which come across as chocolate and nutty notes. Unique to Colombia is that it’s the only coffee producing country with year-round harvest due to unique microclimates in the different regions of Colombia. Then to add citrus notes for acidity and slight bitterness for balance, we look to other coffees in season that exude high citric acid content and clean finishes. Currently, that’s an El Salvador from the mountains of Chalatenango, called Finca Santa Rosa.

 

The purpose is that once a flavor profile is created, we update the coffees that make up Southern Weather 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.

 

Southern Weather (formerly Sugar Skull) has been a staple since our company’s inception, and we tend to think of it as our comfort coffee. Despite age, background, coffee experience or brew method, this coffee always seems to please.

 

SUGGESTED USE:

This coffee is a catch-all coffee. Brew it in any method, and you're sure to enjoy it.

For industry professionals, we recommend this coffee as a batch brew, at a 1:16 ratio, aiming for a TDS of 1.34. For the home enthusiast, this coffee will work on anything. It will be citrusy and chocolatey on a drip pot. For more body and sugar browning notes, go for French Press and Clever Dripper. For a tame citrus acidity with plum and walnut, brew in a pour-over. Whilst traveling, take this coffee and your Aeropress. Use your favorite recipe! This coffee is easy to brew, and designed to be consistent year round.  

 

For espresso lovers, we have had a few wholesale accounts that love Southern Weather for ‘spro. We use 19g/in, 40g/out at 25 seconds seems to be the sweet spot. Also, you will have some beautifully caramelized sugar flecking in the crema. Yorm!

 

TRANSPARENCY:

Guatemala La Colmenita

This is a Relationship Coffee from our friends at Onyx Coffee Guatemala. We paid $3.80 to our friend Blake, which we cupped at an 86.5. We contracted 20 70k bags of this 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.

 

Guatemala La Garita

This is a Relationship Coffee from our friends at Onyx Coffee Guatemala. We bought both the first half and second half of harvest from La Garita. We paid to separate the lots but ended up combining them both in the end. We paid $3.85 to our friend Blake, which we cupped at an 86. We contracted 38 70k bags of this 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.

 

El Salvador Finca Santa Rosa

This is a Relationship Coffee from our friend Jorge Rivera in El Salvador. We have been working with Jorge for three years now. Finca Santa Rosa, his farm, is our premier offering from El Salvador. They grow mostly the Pacamara varietal, and we buy many micro- and macro-lots from Jorge. We paid $5/lb FOB, which we cupped at an 89.5. We hired Atlas Coffee importers to bring in the container, and we purchased 88 70kg bags of mixed micro- and macro-lots from Santa Rosa.

 

 http://www.atlascoffee.com/

 

- The Coffee Commodity purchase price was $1.51/lb when we purchased this coffee.

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

 

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