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OK, so you need a quick burst of energy, but your bedtime is in three hours. You, my friend, need a POWER NAP. You already love our floral washed Worka from Ethiopia. Well, we blended it with a natural sugar cane process Colombia creating Power Nap. We created this "half-caf" blend just for you, a pre-roast blend of 50% of our beloved Ethiopia Worka and 50% of our Decaf Colombia Huila. The resulting cup is silky sweet and reminiscent of ripe peach and cocoa, with a sweet finish of brown sugar. It's so tasty; you might just have two cups and stay up past your bedtime...
Slightly Modern. Blend of Ethiopia Worka & Decaf Colombia Huila.
Cupping Notes: Brown Sugar, Peach, Floral, Cocoa, Silky
There's a perfect point in a nap where you wake up feeling refreshed and energized. Power naps are short and to the point, hitting the zone where you get the benefits of sleep without the grogginess. This coffee is like a power nap. You get the uplifting benefits of a nap without having to hang a do not disturb sign on your office door. It's a half-caffeinated coffee, a 50/50 blend of our sugar cane-process decaffeinated Colombia Huila, and our washed Ethiopia Worka. We blend this coffee prior to roasting, to achieve a uniform taste profile to make the highest possibility of a true half-caf coffee.
Often a cafe's half-caf coffees are an unwieldy blend of two different coffees, limiting your chances for a pleasant extraction. We roasted Power Nap to be both delicious on filter and espresso, with the best chance of getting a half-caffeine cup of coffee. Gone are the awkward half-caf shots, or limiting your afternoon coffee to a half cup. The only thing that you need to feel awkward about is how sweet and pleasant this coffee tastes.
This coffee’s journey began in an unlikely place, Minnesota. Negusse Debela visited a specialty coffee cafe and had a revelation over how diverse and sweet a cup of coffee can be. From this moment, Negusse began to explore coffee back home in the Yirgacheffe region of Ethiopia. He experienced the tradition of growing and processing coffee and understood how to improve and move coffee forward in his home. From this journey, SNAP specialty coffee was established in 2008, aiming to supply high-end specialty coffee, facilitating a similar experience that Neguesse had in Minnesota years ago.
From its wet mill in Gedeb, SNAP works with 486 smallholder producers to produce complex and floral coffees that are outstanding examples of what Yirgacheffe coffees can be. SNAP operates in Gedeb with its vertically integrated Veer Trading Company. The work that is put into processing these coffees is upheld by their dry mill in Addis Ababa. After each harvest, these coffees are sorted by screen size, as well as density. This focus on processing and milling produces extremely stable and delicious coffee each season.
DECAF COLOMBIA HUILA
This is another excellent decaf coffee from Cafe Imports. Frequently we need a beautiful spot lot of decaf, and this one fits what we were looking for. Last season we visited Popayán, Colombia, and had the pleasure of cupping with Banexport, one of their export partners. The team at Banexport is extremely organized in their cupping protocol, cupping though thousands of micro-lots through each harvest. Coffees are chosen to build regional green coffee blends, of which some are decaffeinated. The idea of making regional blends is to highlight the predominant profile of coffees of that region, creating a sort of archetype profile. Huila regularly produces award-winning coffees, and the department's general taste profile is known to be balanced and sweet, with dynamic acidity. The outcome of this blend is a coffee that upholds the sweetness and texture of coffee from Huila that we love, but without the caffeine.
Sugar cane ethyl acetate or commonly known as EA decaf is a natural process of decaffeinating coffee. It is usually found in Colombia where sugar cane is readily available and starts with making molasses from sugar cane. Once created, it sits in vats to ferment. The bacteria produce acetic acid, much like fermenting coffee, and at the peak of fermentation, alcohol is added to make something called ethyl acetate.
For it to be applied to coffee first, the green coffee is steamed in tanks to elevate the moisture level — the beans swell, which allows the extraction of caffeine. Ethyl acetate is added to the mixture, and it dissolves the caffeine in the coffee. The coffee is then washed with water and laid to dry. In theory, the coffee should reach the same moisture content as it arrived in, which is somewhere between 11-12%. The most important part of EA coffee, and why it tastes so sweet, is it avoids high pressure and high heat, which degrades coffee quickly. This allows the natural terroir flavors to come through, making it a sweet and bright decaf.
Wanna know more about how we brew? Then visit our brew methods page cause "this is how we brew it" (think Montell Jordan when reading that last part).
FILTER – Coming soon...
ESPRESSO – Coming soon...
Decaf Colombia Huila
This coffee came to us by way of our friends at Cafe Imports. In addition to their reputation for importing amazing coffees, they also have a reputation for importing some beautiful Colombia decaf lots. We scored it at an 86, and we purchased ten 70-kg bags of this coffee from Cafe Imports for $3.03/lb ex-warehouse on a spot contract.
- The Coffee Commodity purchase price was $1.29/lb when we purchased this coffee.
- The Fair Trade Coffee minimum price was $1.60/lb when we purchased this coffee.
This coffee came to us from a fellow roaster turned importer Eton, from Atlantic Specialty Coffee. We've known and respected Eton as the former roaster and green buyer from Temple Coffee for a long time. He's an incredibly genuine guy who's had a real talent for cupping and buying coffee for quite some time. Last year we visited their lab in Oakland and cupped this sample among fifty others and contracted it on the spot. After a stellar year of Worka in 2019, we asked Eton for samples and the beginning of harvest. We purchased two hundred and fifty 60-kilo bags at $3.54 per pound per the PSS sample. We cupped this coffee as an 88 with plans to both release it and to use it as the main component in Geometry for a couple of months.
- The Coffee Commodity purchase price was $1.16/lb when we purchased this coffee.
- The Fair Trade Coffee minimum price was $1.60/lb when we purchased this coffee.
* 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.
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 the final price. Coffee is paid in full upon delivery, and we pay a percentage upfront 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.