Onyx Coffee Peru Celestino Rodriguez - 10 Ounce Bag
ARCHIVED Introducing Onyx Coffee Lab from Arkansas! They offer extremely high-quality coffee & tea from around the world. "This organic coffee comes from the Jaén province of Cajamarca Peru. What really stood out to us when the coffee hit our roastery was the distinct crispness of the pear note and the complex florals of violet. Peru has really joined the specialty coffee scene of late with culture and terroir on its side." 10 Ounces of Whole Bean Coffee.
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- High-quality coffee from all around the world
- Rare & unique roasts
- Distinct flavor profiles
- Whole Bean Coffee
- Variety: Caturra, Bourbon, Typica
- Process: Washed
- Elevation: 1800 Meters/~5906 Ft
- Cup: Pear, Violet, Milk, Chocolate, Raisin
Onyx Coffee is based in Arkansas, USA.
"This coffee comes from our friends at Atlantic Specialty. We have purchased spot lots from Atlantic through Origin Coffee Lab in Peru in the past, and this micro-lot produced by Celestino Rodriguez is a stunner to highlight their program. You can read more about Origin Coffee Lab and José’s work below.
“With this experience at the forefront, José and his wife Mariagracia returned to Peru to launch Origin Coffee Lab alongside coffee industry veteran, Alex Julca, as the Director of Quality. The founders' deep roots in Peruvian coffee inform Origin Coffee Lab's ethos: to showcase the standalone quality of Northern Peru's finest coffees. They pay quality premiums above market price and provide education and technical assistance through their Solidario program.
Origin's owned facilities include two warehouses, one cupping lab, and one dry mill - all in Jaén. The dry mill is new for the 2021 season, and includes a vacuum packing line for micro- and nano-lots. They also manage two remote labs for cherry collection - one in Colasay and one in La Palma-Chirinos.
In order to deliver a meaningful impact in the Cajamarca region , Origin Coffee Lab organized 220 growers into 17 Comités in Jaén and San Ignacio. This Solidario Program model was designed to further expand small farmers’ participation and ownership of key crop value chains. The model is structured to address four key areas: Training, Financial Access, Market Access, and Data Sharing.
Apart from the price premiums Origin Coffee Lab pays, they also look to mitigate risk in other, more advanced ways: managing currency rates to lock in price stability and provide a predictive economic future, and modeling production costs and yields to manage profits for the farmers. Their goal is to educate farmers on the best way to read the local markets, empowering the growers to trade with Origin and other buyers.”
WASHED PROCESSED COFFEES
Processing in coffee refers to the conversion of the raw coffee cherry into green coffee, a finished product for roasters to manipulate. Washed coffee can also be known as “wet-processed.” It refers to the removal of the fruit that covers the beans (seeds) before they are laid to dry. To do this coffee cherries are then squeezed through a screen called a pulper. The fruit/skin travels down one shoot, while the coffee beans go into a large tank. The seeds at this point still are covered in a sticky, mucilage-like substance, think of the stringy fruit left on a peach pit.
From here the coffee goes through a 24-hour fermentation. This step is a delicate time in processing where bacteria are eating and converting the mucilage and changing the flavor of the coffee. If this fermentation happens for too long and the coffee becomes vinegary, too little and you end up drying coffee with mucilage semi-intact. The coffee is washed several times to remove any remaining mucilage that is left."