Southern Weather Blend - Kenya, Colombia, Honduras

Flavors: milk chocolate, plum, candied walnuts

Prepared using alternative methods, it offers a clean, nuanced flavor with distinct layers.

Espresso, on the other hand, will be intense, concentrated and perfectly suited to milk.

How was it created?

This interesting blend is a combination of acidic beans from Kenya and Colombia, and Honduras with chocolate flavor notes. Each of these beans is harvested at a different, specific time.

Colombia

Colombia has a unique harvest schedule, thanks to its varied topography and proximity to the equator. These two variables mean that Colombia harvests nearly year-round in five major coffee-growing regions. Each region has fairly reliable harvest times that conveniently shift, providing fresh coffee year-round.

Kenya

The special harvest in East Africa takes place from early October to December, and sometimes into January. As with all agriculture, harvest times can vary due to factors such as rainfall, average sunshine, and general temperature fluctuations. Onyx Roastery buys beans from its partners in East Africa once a year, from January to February. Their freshness season is much longer than for other beans, especially in Ethiopia.

Honduras

Special harvests throughout Central America are concentrated primarily in the months of January through April. The shipping season begins shortly after the first harvest and lasts through June and July. Lower elevations tend to harvest first, while higher elevations tend to harvest later, as the cool nights allow the coffee cherries to ripen more slowly. Onyx Roastery typically purchases beans from its Central American partners once a year, with the fresh season lasting from May through early December.

Then, before production, each roast goes through a rigorous process where the roastery fine-tunes its temperature curves. They are very careful about roasting temperatures, allowing for no more than 1° of deviation from target temperatures, ensuring quality and consistency from batch to batch.

Fun fact

The altitude of the plantation is important when growing coffee—it affects taste and quality. Higher altitudes offer cooler temperatures, slowing the growth of the coffee cherries, giving more time for the complex development of sugar and flavor. The result is a coffee with brighter acidity and a nuanced flavor profile. In addition, the cooler conditions at higher altitudes reduce pests and minimize the risk of disease, making these coffees highly prized for their excellent quality and exceptional flavor.