Clove. Red Apple. Molasses. Milk Chocolate.

Ships within 1 week after roast date 
100% specialty arabica coffee beans only
Onyx's coffee beans are at their peak 2 to 3 weeks after roasting

About this coffee: 

The Story:

Over recent years, Juan Peña has emerged as a prominent figure within the coffee industry, consistently garnering accolades for his exceptional coffee production. Despite his relatively short journey in coffee cultivation spanning just over a decade, Juan's farm, Hacienda a Papaya, made a pivotal shift towards coffee cultivation following a failed rose harvest. This decision marked the beginning of their ascent to becoming a leading producer of Ecuadorian coffee.

Juan's rise to prominence can be attributed largely to his methodical and scientific approach to every aspect of coffee cultivation and processing. Each stage of the harvest is meticulously documented and fine-tuned season after season, resulting in coffees that reflect the unique terroir of Ecuador while boasting intricate sweetness and floral notes—a testament to Juan's dedication and expertise. Our encounter with Juan Peña occurred during a pivotal moment for Hacienda La Papaya, coinciding with the establishment of CafExporto, which afforded Juan the level of control he had envisioned since the outset of his coffee career. This development provided us with direct access to Juan's meticulously processed coffees, further enhancing our appreciation for his craft.

Sidra Variety
Sidra is a relatively new coffee variety, considered a cultivar amongst many in the industry. At the farm, you can distinguish them by seeing strong, confident looking trees with dark green leaves and tight nodes of cherries. The cup quality is that of crisp pear and apples. Fresh green acidity like malic acid is the star of the show for us. Think of the tart refreshing characteristics of white wines and Granny Smith apples. It also yields itself to floral honeysuckle-like qualities and seems to have large amounts of phosphoric acid, which results in juicy, mouthwatering tactile sensations.

Since the 15th century, cultivation of the coffea genus has disseminated from its birthplace in Ethiopia to equatorial countries across the globe. In the process, genetic adaptations and mutations have allowed for the introduction of an increasingly high number (the true count is unknown) of unique variations underneath the Arabica species alone, each with their own distinguishing properties and identifiers. For Onyx, part of our commitment to sourcing some of the greatest coffees in the world includes having an adept understanding of the many varieties currently being cultivated, and a devotion to seeking out the highest performers among them. We intentionally list the variety of every single coffee we publish, but the implications behind this information are much less commonly known. Read on to learn more about the importance of coffee varieties, how they impact flavor, and the role they’ve played in the history of our industry.

When understanding coffee varieties, it is helpful to think of other commonly known fruit species that vary. One frequently used example is apples. All apples fall under the Malus domestica genus, but beneath that species there are thousands of apple varieties grown worldwide, all with a unique color, shape, texture, and flavor. Among them are Honeycrisp, Pink Lady, Granny Smith, and Red Delicious – all familiar apple varieties found at our local grocery store, but each one appearing and tasting dramatically different from the other. The sweetness and pastel pink hue of a Pink Lady sets it apart from its sister fruits, just like the acidity and size of Honeycrisps make them desirable in their own way. Different regions and soils bear different apples, and they are all sought after for special reasons and purposes.

Coffee varieties follow a similar pattern. There are varieties of many monikers, such as Pacamara, Pink Bourbon, Gesha, and Java. Much like apples, they all have distinguishing characteristics that pervade through the roasting process – characteristics that influence the color of the cherries when they are ripe, and the shape, texture, and flavor of their seeds once roasted. Pink Bourbon and Java seeds have a pointy shape and are bright in acidity, while Pacamaras can be identified by their remarkable size. Gesha, on the other hand, is a worldwide renown variety for its intense florality and silky smooth tactile. There are, however, greater merits to the importance of different varieties than simply the cup quality.

Brewing Recipe :