Rich Cold Brew Coffee - Onyx Coffee Lab

$10.00 USD
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Tasting Notes-
Cocoa | Dates | Brown Sugar | Stone Fruit | Creamy

This coffee is intentionally sourced and roasted to craft the perfect cold brew coffee. Lower in acidity and high in sugar browning, this coffee reacts well with fats in dairy or tastes smooth and sweet on its own. We look for coffees that will take a large amount of heat during the caramelization process and extend the roast times to increase the body and remove acidity. Designed for cold extraction only, expect notes of Cocoa, Dates and a thicken creamy texture.
Colombia uniquely offers a diverse array of coffee varieties and processing methods. Known for innovation and resilience, Colombia's coffee history dates back to the early 19th century, with smallholder farmers being key contributors. Despite challenges like weather and conflict, Colombia consistently produces high-quality specialty coffee. For over a decade, we've partnered with both large and small-scale producers from all five main growing zones, fostering close relationships and friendships.

Colombia has a unique harvest schedule, thanks to the varied topography and proximity to the equator. Between those two variables, Colombia harvests nearly year round across the five main coffee growing regions. Each region has fairly reliable harvest times that conveniently stagger, providing fresh crop coffee all year round.

Caturra
Caturra is a natural mutation that occurred of Bourbon. Since its discovery in Brazil, it has spread throughout Latin America and is now the benchmark of specialty coffee. It would be an easy case to make to say that Caturra is the workhorse of coffee varieties. But then, you'd have to call a workhorse delicious, and that would be pretty weird

Washed

This washed coffee is depulped and fermented submerged in water for twenty-four hours, followed by channel washing. The parchment coffee is then dried for approximately fifteen days on raised beds. The processing impact in the final cup is light, with flavor indicating few signs of fermentation within the overall cup profile.

Whole Bean
Roast Level: Expressive Dark

Offerings that fall within our dark category are heavily developed, but origin characteristics are not lost in the cup. Our sensory notes we find common for this roast category are dark chocolate and cocoa, molasses or brown sugar, with more clear fruit characteristics if they're present in the intrinsic taste profile of the coffee. Coffees within this development range exhibit acidity and clear sweetness, garnering the adjective of expressive.

Southern Weather
Onyx Coffee Lab

Onyx Coffee

Onyx Coffee

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