This striking micro lot from Edward Sandoval, is an excellent example of what the Chiroso variety can achieve. Sometimes likened to Ethiopia Geishas or other Landrace coffees from Ethiopia, this particular roast has notes of Oolong tea and Pear along side some tactile minerality. 

Roasters around the globe love working with Chiroso for its bright acidity and delicate florals, owing to its touted origins in Ethiopia landrace varieties.

What is the roast recency?

Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.