Onyx Coffee Lab - Tropical Weather Blend - 10 oz.
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Tropical Weather is a seasonal blend that celebrates coffees from our favorite coffee producing country: Ethiopia. We take a fresh washed offering that provides delicate florals and juicy texture, and incorporate a natural processed coffee that promotes pungent fruits and natural sugars. The result is indeed better than the sum of its parts. If you miss the long days of summer then Tropical Weather is your cup of sunshine. With a floral aroma, notes of berries and plum, along with the tannins and sweetness of sweet tea, you'll be leaving the house wearing shorts all year long.

snowbird noun snow•bird 1.) A northerner who moves to a warmer southern state in the winter 2.) A widespread and variable junco with gray or brown upperparts and a white belly

Southern Weather has a sibling. Do you know that person who shows up to family gatherings around the holidays wearing floral shirts buttoned only mid-way up their torso while sporting a deep-set sunglass tan? This blend is that person. Tropical Weather will transport you from a chilly Polar Vortex to a balmier destination for a lot less than that all-inclusive resort ticket you’ve been eying. A 50/50 blend of Ethiopian washed and natural processed micro-lots, this coffee bursts with notes of stone fruit, and finishes with a tropical fruit note so pleasant you can almost hear the ocean's waves.

BLEND APPROACH Tropical Weather arose out of our love for coffees from Ethiopia. Each season, our partners at origin work tirelessly to process both washed and natural coffees that are exquisite in their own differing cup profiles. We found that by taking a delicately floral and juicy washed coffee and blending it with a pungent and intense natural, we could have a cup that was greater than the sum of its parts. Our approach to creating blends is a bit different at Onyx. For Tropical Weather, we select a few washed and natural Ethiopian coffees that we feel fit the profile of the blend. We then adjust the ratio of the two coffees in the roast in order to strike a balance between the pungent natural and the delicate washed component. Feel excited that the coffee you are tasting is always in season, and therefore, it is cupping and tasting to its full potential. We will never compromise our commitment to high-quality coffees and blends, whether it’s a single origin release or a blend component. You will not find Onyx buying “blender” coffees to save cost or prolong a good coffee. We also always keep blends to three coffees or less and maintain ratios in the build. This way, what you extract is the flavor profile we designed. Currently Tropical Weather is Ethiopia Worka Natural (we felt it cupped more akin to a washed coffee, therefore it’s being utilized as the washed component.) and Ethiopia Durato Bombe Natural.

NATURALLY PROCESSED COFFEE Natural coffees are beautiful…Okay, natural coffees are beautiful when done properly, but can be equally terrible when things go wrong. Natural processing, or dry processing, refers to the act of drying and fermenting coffee inside the cherry. Long before the age of portafilter tattoos and dual-boiler home espresso machines, coffee was picked and dried this way out of convenience. It is, to this day, still the most convenient and economically friendly way to process coffee cherries. (It’s estimated that dry-processing can use up to 90% less water than the washing process.) So why isn’t all coffee processed this way? Well, as coffee made its way across the world, it was commoditized and standardized, just like all other products spread by colonialism, but that’s a whole other story... Adding to the boom of washed processing, the natural process method can be tricky to get right, due to the delicate nature of fermentation and drying. What does all this have to do with the final cup? Well, when you leave the skin and fruit of the coffee cherry on the seed throughout fermentation and drying, that fruit begins to break down, imparting esters that lend delicate florals and big fruit notes into the seed that will survive the roasting process. If it’s rushed or handled incorrectly, this fruit rot can lend off-flavors to the coffee, making the final cup dirty or ‘fermenty.’ Basically, that single cherry begins to slowly decay, and controlling that delicate action through advanced technique and metrics allow us to drink wonderfully floral and fruity coffees. We have long promoted natural processed coffees, and this Tropical Weather is just one of the reasons we do.

WASHED PROCESSED COFFEES The washed process begins with coffee cherries delivered to the washing station, both from the primary market or from farmers bringing their coffee directly to the mill. The cherries are inspected, and an initial quick round of hand-sorting separates the defective coffees before placing them into the hopper. They are then funneled to the depulper, which removes the fruit from the seeds. After that phase is done, the coffee is fermented underwater for approximately 24 hours. This phase of fermentation is crucial, as the yeast and microbes are breaking down the sticky mucilage layer found on the outside of the seed following depulp. Once the 24-hour fermentation is complete, the parchment is emptied into the washing channels, where it is agitated with rakes. During this step, the water is refreshed to ensure proper agitation and washing is taking place. Once the washing is complete, the coffee is taken to the raised drying tables for sun drying. Washed coffees are the base of most major blends and make up a significant portion of our single origin offerings here at Onyx. When done correctly, washed coffees can be a perfect harmony of sweetness and acidity, with cleanliness that leaves you wanting just one more sip.

onyx-coffee-lab

Tropical Weather Blend

Roasts & ships Monday thru Friday

Great as Espresso!

$25.00 / 10 oz.

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Whole Bean

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Other Sizes

10 oz.
2 lbs.
5 lbs.

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Characteristics

CHARACTERISTICS

ROAST

Medium-Light

BODY

Sweet

ACIDITY

Tropical

NOTES

Mixed berries, sweet tea, raw honey, plum

[CLICK FOR MORE FACTOIDS]

Story

STORYarticle-shape

Tropical Weather is a seasonal blend that celebrates coffees from our favorite coffee producing country: Ethiopia. We take a fresh washed offering that provides delicate florals and juicy texture, and incorporate a natural processed coffee that promotes pungent fruits and natural sugars. The result is indeed better than the sum of its parts. If you miss the long days of summer then Tropical Weather is your cup of sunshine. With a floral aroma, notes of berries and plum, along with the tannins and sweetness of sweet tea, you'll be leaving the house wearing shorts all year long.

snowbird noun snow•bird 1.) A northerner who moves to a warmer southern state in the winter 2.) A widespread and variable junco with gray or brown upperparts and a white belly

Southern Weather has a sibling. Do you know that person who shows up to family gatherings around the holidays wearing floral shirts buttoned only mid-way up their torso while sporting a deep-set sunglass tan? This blend is that person. Tropical Weather will transport you from a chilly Polar Vortex to a balmier destination for a lot less than that all-inclusive resort ticket you’ve been eying. A 50/50 blend of Ethiopian washed and natural processed micro-lots, this coffee bursts with notes of stone fruit, and finishes with a tropical fruit note so pleasant you can almost hear the ocean's waves.

BLEND APPROACH Tropical Weather arose out of our love for coffees from Ethiopia. Each season, our partners at origin work tirelessly to process both washed and natural coffees that are exquisite in their own differing cup profiles. We found that by taking a delicately floral and juicy washed coffee and blending it with a pungent and intense natural, we could have a cup that was greater than the sum of its parts. Our approach to creating blends is a bit different at Onyx. For Tropical Weather, we select a few washed and natural Ethiopian coffees that we feel fit the profile of the blend. We then adjust the ratio of the two coffees in the roast in order to strike a balance between the pungent natural and the delicate washed component. Feel excited that the coffee you are tasting is always in season, and therefore, it is cupping and tasting to its full potential. We will never compromise our commitment to high-quality coffees and blends, whether it’s a single origin release or a blend component. You will not find Onyx buying “blender” coffees to save cost or prolong a good coffee. We also always keep blends to three coffees or less and maintain ratios in the build. This way, what you extract is the flavor profile we designed. Currently Tropical Weather is Ethiopia Worka Natural (we felt it cupped more akin to a washed coffee, therefore it’s being utilized as the washed component.) and Ethiopia Durato Bombe Natural.

NATURALLY PROCESSED COFFEE Natural coffees are beautiful…Okay, natural coffees are beautiful when done properly, but can be equally terrible when things go wrong. Natural processing, or dry processing, refers to the act of drying and fermenting coffee inside the cherry. Long before the age of portafilter tattoos and dual-boiler home espresso machines, coffee was picked and dried this way out of convenience. It is, to this day, still the most convenient and economically friendly way to process coffee cherries. (It’s estimated that dry-processing can use up to 90% less water than the washing process.) So why isn’t all coffee processed this way? Well, as coffee made its way across the world, it was commoditized and standardized, just like all other products spread by colonialism, but that’s a whole other story... Adding to the boom of washed processing, the natural process method can be tricky to get right, due to the delicate nature of fermentation and drying. What does all this have to do with the final cup? Well, when you leave the skin and fruit of the coffee cherry on the seed throughout fermentation and drying, that fruit begins to break down, imparting esters that lend delicate florals and big fruit notes into the seed that will survive the roasting process. If it’s rushed or handled incorrectly, this fruit rot can lend off-flavors to the coffee, making the final cup dirty or ‘fermenty.’ Basically, that single cherry begins to slowly decay, and controlling that delicate action through advanced technique and metrics allow us to drink wonderfully floral and fruity coffees. We have long promoted natural processed coffees, and this Tropical Weather is just one of the reasons we do.

WASHED PROCESSED COFFEES The washed process begins with coffee cherries delivered to the washing station, both from the primary market or from farmers bringing their coffee directly to the mill. The cherries are inspected, and an initial quick round of hand-sorting separates the defective coffees before placing them into the hopper. They are then funneled to the depulper, which removes the fruit from the seeds. After that phase is done, the coffee is fermented underwater for approximately 24 hours. This phase of fermentation is crucial, as the yeast and microbes are breaking down the sticky mucilage layer found on the outside of the seed following depulp. Once the 24-hour fermentation is complete, the parchment is emptied into the washing channels, where it is agitated with rakes. During this step, the water is refreshed to ensure proper agitation and washing is taking place. Once the washing is complete, the coffee is taken to the raised drying tables for sun drying. Washed coffees are the base of most major blends and make up a significant portion of our single origin offerings here at Onyx. When done correctly, washed coffees can be a perfect harmony of sweetness and acidity, with cleanliness that leaves you wanting just one more sip.

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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