Onyx Coffee Lab - Ethiopia Wush Wush Limited Oxygen Natural - 10 oz.
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This rare, small-batch release is an experiment from the famed Wush Wush region of Ethiopia involving anaerobic-like fermentation. This micro-lot is already exceedingly delicious, but with the added limited oxygen experiment, the cup profile now pushes a unique, natural fruit sweetness that creates a one-of-a-kind cup.

This is the first arriving coffee of the 2022 harvest from our friends at Catalyst Coffee. Much like the rest of the coffee world, Ethiopian coffee has had a tumultuous and challenging year. Between the pandemic, a tense election, and the start of the Tigray war, sourcing coffee in Ethiopia has presented unique challenges over the past three seasons. Our friends Zele, Emily, and Michael at Catalyst have continued to source amazing coffees and do so with kindness and generosity. At the outset of this season, we faced the fact that we would go through another season of cupping samples stateside and forgoing a trip to East Africa due to the pandemic. Instead of sending samples back and forth, we made the trip to Portland to visit their new lab to cup alongside them. We were able to complete our selections for the entire season after two intense days of cupping. The coffees from Wush Wush stood out on the table for the second year in a row, and it just so happens that this is conveniently the first to arrive. Check out the paragraph below to hear what Catalyst has to say about this coffee.

LIMITED OXYGEN FERMENTATION There are misnomers thrown around the specialty coffee world. Generally speaking, the terms anaerobic and carbonic maceration in coffee can run the gamut of coffee fermentation. The variables that are being modulated through these processes are usually time, temperature, and free oxygen. Each of these variables play on one another, for instance, if you’re limited free oxygen and increasing contact between the coffee cherries, the temperature of the whole fermentation will increase. In order to create more specific verbiage around what is going on at the mill, Catalyst Trade has taken to calling the process of this coffee Limited Oxygen. In specifics, the environment that the coffee cherries go through their initial fermentation in is limited of free oxygen, but has not been flushed free of any oxygen that has taken up space between the cherries. This initial stage of fermentation seems to add a depth of complexity to the cup, whereas the traditional natural (also available on our site) is more tropical and light. Catalyst sums up this fermentation type by saying: “Our Limited Oxygen aims to steer clear of booze and over-fermented character, and instead intensifies clarity and boosts intrinsic fruit notes and sweetness in a coffee. Over the past several seasons, we have really dialed in this processing method throughout the areas where we work in Ethiopia. Each farm, washing station and microclimate present a unique set of variables, requiring careful adaptation in order for us to hit our intended flavor profile and quality targets.”

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Ethiopia Wush Wush Limited Oxygen Natural

Roasts & ships Monday thru Friday.

Rare Small Batch!

$46.00 / 10 oz.

SELECT GRIND

Whole Bean
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Whole Bean

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Espresso Grind

Other Sizes

10 oz.
2 lbs.
5 lbs.

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Characteristics

CHARACTERISTICS

ROAST

Light

BODY

Lush, sweet

ACIDITY

Bright and Sweet

NOTES

Blackberry Compote, Grapefruit, Dried Cherry, Chamomile

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Story

STORYarticle-shape

This rare, small-batch release is an experiment from the famed Wush Wush region of Ethiopia involving anaerobic-like fermentation. This micro-lot is already exceedingly delicious, but with the added limited oxygen experiment, the cup profile now pushes a unique, natural fruit sweetness that creates a one-of-a-kind cup.

This is the first arriving coffee of the 2022 harvest from our friends at Catalyst Coffee. Much like the rest of the coffee world, Ethiopian coffee has had a tumultuous and challenging year. Between the pandemic, a tense election, and the start of the Tigray war, sourcing coffee in Ethiopia has presented unique challenges over the past three seasons. Our friends Zele, Emily, and Michael at Catalyst have continued to source amazing coffees and do so with kindness and generosity. At the outset of this season, we faced the fact that we would go through another season of cupping samples stateside and forgoing a trip to East Africa due to the pandemic. Instead of sending samples back and forth, we made the trip to Portland to visit their new lab to cup alongside them. We were able to complete our selections for the entire season after two intense days of cupping. The coffees from Wush Wush stood out on the table for the second year in a row, and it just so happens that this is conveniently the first to arrive. Check out the paragraph below to hear what Catalyst has to say about this coffee.

LIMITED OXYGEN FERMENTATION There are misnomers thrown around the specialty coffee world. Generally speaking, the terms anaerobic and carbonic maceration in coffee can run the gamut of coffee fermentation. The variables that are being modulated through these processes are usually time, temperature, and free oxygen. Each of these variables play on one another, for instance, if you’re limited free oxygen and increasing contact between the coffee cherries, the temperature of the whole fermentation will increase. In order to create more specific verbiage around what is going on at the mill, Catalyst Trade has taken to calling the process of this coffee Limited Oxygen. In specifics, the environment that the coffee cherries go through their initial fermentation in is limited of free oxygen, but has not been flushed free of any oxygen that has taken up space between the cherries. This initial stage of fermentation seems to add a depth of complexity to the cup, whereas the traditional natural (also available on our site) is more tropical and light. Catalyst sums up this fermentation type by saying: “Our Limited Oxygen aims to steer clear of booze and over-fermented character, and instead intensifies clarity and boosts intrinsic fruit notes and sweetness in a coffee. Over the past several seasons, we have really dialed in this processing method throughout the areas where we work in Ethiopia. Each farm, washing station and microclimate present a unique set of variables, requiring careful adaptation in order for us to hit our intended flavor profile and quality targets.”

Roaster Detail

Onyx Coffee Labarticle-shape

Estabilished:

2012

Owners:

Jon and Andrea Allen

Awards:

2020 US Brewers Cup Championship – 1st place, Elika Liftee 2020 US Barista Championship – 1st place, Andrea Allen 2020 US Brewers Cup Championship – 2nd place, Lance Hedrick 2019 US Cup Tasters Championship – 2nd place, Summer Zhang 2019 US Barista Championship – 2nd place, Andrea Allen 2019 Good Food Award Winner 2017 US Roaster Championship - 1st Place, Mark Michaelson 2017 US Brewers Cup Championship - 1st Place, Dylan Siemens

MORE COFFEES FROM THIS ROASTER

It was some years ago that we Jon and Andrea, began to dream of serving a sweet, black cup of coffee to our customers in Arkansas. This coffee, the mythical bridge between the blended chocolate drink and a strong black cup, needed to combine the delicate flavors only present when coffee is grown and processed with love and care, roasted to enhance but not mask flavor, and brewed to highlight those flavors. This is how Onyx Coffee Lab was born in October of 2012.

Our mission is pretty simple: to source and serve the best coffees in the world. Perhaps this is really ambitious, but we believe it’s pretty simple. Customers want to taste differences in coffee, not only on the black coffee level, but also when espresso and milk are poured together, and on another level, when coffee is treated as a culinary item and paired with beverages and food items that you wouldn’t expect.

The best business practice that Onyx Coffee Lab has and strives to continue is to be an owner-driven business. The difference between an owner run café, restaurant, roaster, retail shop, and so on is almost always evident in customer service, quality of product and atmosphere. It’s no easy task to translate passion for award winning coffee into a well-run business. We think it’s a carefully constructed balance of demand for excellence, passion, heart, and recognizing when we need someone to step into a leadership role. Every cup of freshly roasted coffee from Onyx has been carefully curated by us- from the very beginning with the farmer, through the roastery and to our customers. Without all of those hands, we are nothing, and we are there over each step in the process, demanding, sipping, loving, encouraging, instructing. We are Onyx Coffee Lab.

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