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Geometry, not only is it a subject that I always thought I did well in until I got my report card, but it is the name of this delicious blend. Between just you and me, this isn't a new blend for us. Our Framily: holiday blend was so popular and super yummy, that we decided to keep it around for awhile.
Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee."
Origins: Colombia Aponte Village & Ethiopia Hambela Buku Washed
Modern, Honey & Washed, Colombia & Ethiopia
Cupping Notes: Berries, Sweet Lemon, Black Tea, Honey, Silky & Round
Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee." You may be thinking…this sounds a lot like Framily our holiday blend…Sshhhh don’t spoil it for others, and also nice guess. It was so good we thought we would keep it around for a bit.
The real goal here is playing with processing and fermentation. We wanted to see how a black honey processed coffee can showcase the fermented fruit flavors and mix with a caramelized washed coffee. This coffee is ridiculously good and approachable while also remaining complex. It will convert even the most skeptical towards Specialty.
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, german chocolate cake, blueberry, and spices for Geometry. We then start cupping blind through a large amount of coffees to find these specific attributes. With this blend, the Colombian gives us a syrupy, clean, fermented fruit flavor. It shows itself upfront and in the finish. Clean fermentation is the key to finding alternatively processed coffees such as honeys and naturals. Next, we add a washed Ethiopian to add more fruit and complexity.
The purpose is that once a flavor profile is created, we update the coffees that make up Geometry 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.
FILTER - Kalita Wave
12oz - 22.5g Coffee : 360g Water 205°F
~3:00 Drain Time
FILTER - Kalita Wave
16oz - 28g Coffee : 450g Water 205°F
~4:00 Drain Time
As a house blend coffee Geometry is more fruit forward and bright than Monarch and Southern Weather. We are seeing this be the house blend of choice for a lot of cafés that want to provide something approachable to a wide customer base and adventurous enough to engage them in conversation. Look for honeylike sweetness, with blueberries, refreshing lemon, and a black tea note like an Ethiopian coffee. We love to sip on this coffee.
Wanna know more about how we brew it? Then visit our brew methods page cause "this is how we brew it" (think Montell Jordan when reading that last part).
ESPRESSO - Modbar EP
Brew Temp: 198°F, Line Pressure: ~3.5 bars, Max Pressure: 9 bars,
Pressure Profile: T0: 4s, T1: 4s, T2: 42s, T3-6: 0s
20g in : ~ 50g out @ ~25 seconds
We brew this blend as our house espresso. Any black espresso by default is this, as well as the base in any milk drinks up to 8oz. This is our modern blend, or more fruit forward. We like to showcase this espresso by itself. Fruity, sweet, complex, and long-lasting. These characteristics can get hidden in larger milk drinks, so we keep it to 8oz and under. But, the sweetness and acidity will still be present in the big drinks!
Colombia Aponte Village
Our longtime friend and former employee Dean, from Ally Coffee, helped us find this coffee. He's pretty much the nicest guy in the industry (he's okay), and it helps that he's super talented as well. We paid $4.05/lb for this coffee green, and he cupped it as an 86.75. We bought sixty 69kg GrainPro bags and forty 35kg bricks. When purchasing coffee from an importer, it is rare you will get an exact FOB price from the company but if we do we will post it here.
- The Coffee Commodity purchase price was $1.38/lb when we purchased this coffee.
- The Fair Trade Coffee minimum price was $1.60/lb when we purchased this coffee.
Ethiopia Hambela Buku Washed
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.
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.