Onyx Eclipse
While most of our coffees thrive on the lighter side of roasting, there is a culture dedicated to the dark side. The traditional European style of coffee is still prevalent in many parts of the world and we honor this by crafting Eclipse—our most developed offering. The origin will change with seasonality as we publish transparent pricing, grade/score, logistics, farm/cultural history and brewing recipes on our website.
Origins: Colombia San Antonio
Traditional, Washed
Cupping Notes: Bakers Chocolate, Burnt Sugar, Smoked Vanilla Bean
STORY
Dark roast. One of the few coffees that we can place squarely within a roast level, Eclipse is dark enough to block out the sun... Or perhaps just the acidity prevalent in most modern roasts. This coffee is traditionally roasted just past peak sweetness to curb any acidity, while the long development creates a heavy body and deeply toasted sugars. Reminiscent of the dark and syrupy European coffees that you slammed back during your study abroad program, Eclipse pairs well with dairy when prepared as a filter or espresso. While the terroir of the coffee takes a backseat to the roast level, we still apply our stringent sourcing standards to Eclipse. We blind cup through hundreds of coffees and select coffees from Latin America that we believe will stand up to the heavy development of a traditional roast while still maintaining sweetness.
GUATEMALA FINCA AMERICAS
This coffee from our friends at Family Bonds. Each year we cup through individual lots of coffees produced at San Antonio Chaguite and Finca Isnul. These large caturra lots are blended together at the dry mill to achieve a flavor profile that is versatile in it’s use at the roastery. The Perez family is incredibly important in this process, as they produce world class coffees while cupping through hundreds of individual pickings to help us build these macro lots. Las Americas is 100% caturra variety, mixed from 60% of San Antonio Chaguite, and 40% Finca Isnul. This struck the perfect balance of fresh citrus, brown sugar, and the crisp acidity that coffees from Huehuetenango are known for.