Decaf - Inza San Antonio, Caturra & Bourbon

Words from Onyx:

There are a few signals that the season is changing here at the roastery in Arkansas. First, the leaves begin to change, and a slight chill in the air will creep in each morning. Just as significant, if you’re a roaster or green buyer, is the arrival of micro-lots from the harvest in Inzá, truly marking the beginning of the autumn/ winter season. In keeping with the markers of time, we have worked into a rhythm with our friends at Pergamino.

Each July we fly to Medellin to visit a few farms and cup through micro-lots at the newly renovated Pergamino lab. Throughout the harvest the team there flags coffees that we have existing relationships with, or new coffees that align with our sourcing values and quality standards. This is truly the backbone of much of what we do at Onyx, as we build lots that will make up most of our Monarch blend, as well as Southern Weather and Geometry. This season, we partnered with the team there to raise the level of our decaf offering by sourcing and building a regional blend, consisting of micro-lots from San Antonio, Inzá.

This is not a new coffee for us by a long stretch; we have been buying coffee from this region for almost a decade. The new partnership is the intentional sourcing in order to create a high-quality decaf offering from a direct partnership. Once we put together several micro-lots at the dry mill to build this regional lot, we sent it off to the EA Decaffeination facility so it could be decaffeinated and returned.

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.