Onyx Coffee Lab
Colombia Aponte Village

Roaster Location: Flag of United States Rogers, Arkansas

4.25(2)

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Bean Source Country: Colombia
Process: Honey processed, raised bed dried
Character: Thick
Espresso

This unique offering has become foundational in our Colombia sourcing programs for the last five years. Farmed by the Inga Indigenous community these coffees are intensely sweet like honey accompanied by an underlying fruit pulp and floral nature. This year's offering has been extra laborious as we cupped through an extraordinary amount of small farms in the village finally purchasing 18 in total and homogenizing them at origin. This is our best Aponte release to date and hats off to the producers and our cupping team for this offering. APONTE VILLAGE The old colloquialism is that it takes a village to raise a child… It also takes a village to produce the macro-lot of honey processed goodness that is our Aponte Village. Aponte Village resides at a mountainous 2100m in the lush region of Nariño. Each year we work closely with our friend Pedro at Pergamino coffee to cup through single producer lots in order to build a large Aponte lot that we feel fits the best cup profile of the region. This year we decided to dig into a deeper level and cup each single producer lot that was flagged for us, getting detailed sensory details on each component. This allowed us to build our full container Aponte lot bit by bit… adding a fruity and wild lot here, and a clean and juicy lot there. Altogether we cupped through thirty-eight single producers lots, eighteen of which were selected to comprise our Aponte offering for this season. Here’s a full breakdown of the names of each producer and families contribution to our large lot - Ximena Martinez, Mery Martinez, Edmondo Ceron, Leodan Gomez, Juan Pajimuy, Edmundo Ceron, Emilio Chasoy, Luis Evelio Martinez, Arbey Dominguez, Ormaira Guerrero, Campo Elias Guerrero, Luz Mila Dominguez, Edumndo Ceron, Edison Adarme, Idebando Gomez, Zonia Janamejoy, Diego Fernando Santa Cruz, and Hideon Munoz. Throughout the season, we’ve cupped table after table of these lots, taking care to select only lots that cupped above an 86 on the SCA form, ensuring our macro-lot would arrive at our quality standards. We list the names of the producers to pass along full transparency info. All these producers are located wtihin the Juanambuú canyon, belonging to the indigenous community of the Inga. Their history spans back to the Inca Empire, who colonized the southern region of Colombia in the late XIV century, a bit before the Spanish came. The land here is communal, and its population is ruled by a “cabildo,” a group of elders that make sure that their ancestral laws and traditions are upheld. The second reason is the way the coffee is processed. Usually, coffee in Colombia is fermented and washed after its picked and de-pulped. In this case, the coffee was dried before being washed. The intense fermentation process that occurs when coffee is dried without washing its mucilage (honey-like substance around the seed) leads to a cup profile of intense ripe red fruit, that reminds us of cherries and strawberries. This process is very delicate, and if done incorrectly or without the proper conditions can lead to vinegar notes and a terrible cup of coffee. Weather in this region is perfect for this type of drying, as the heavy and cold winds that cross the canyon permit an even and fast drying process of the coffee seed, even covered by its mucilage.

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Traits: cherry floral honey chocolate malt papaya

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Reviews(2)

4.25(2)

2 ratings
Ratings here are based on aggregated user reviews of individual roasts from Onyx Coffee Lab.
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Latest Reviews and Tasting Notes

  • Avatar
    Theo Chan, Managing Editor

    1351 roasts rated, avg score of 4.29

    4.50 - Average

    4.50 - Aroma

    5.00 - Finish

    4.50 - Flavor

    5.00 - Acidity

    4.00 - Balance

    5.00 - Quality

    Great. Intense but enjoyable burst of summer berries balanced. Smooth with a nice gentle linger on the palate.

    Cupping Method:Chemex pourover 207F, natural filter

    Traits: strawberry
    1 year ago · See more from Theo
  • Avatar
    Coffee Yinzer

    77 roasts rated, avg score of 4.51

    4.00 - Average

    Crisp, Clean, above average body and sweetness. Nice acidity. Honey Processed.
    1 year ago · See more from Coffee

More Details

Bean Source Country: Colombia
Colombian coffees are known for their balanced taste, featuring bright acidity, medium body, and a range of flavors, including fruity notes, caramel sweetness, and nutty undertones. Colombia's worldwide reputation for producing great coffee at scale is well-deserved. Increasingly some of the best microlot specialty roasts are coming from Colombia thanks to their expertise in cultivation and process.
Espresso
Espresso is a concentrated coffee beverage brewed by forcing hot water through finely-ground coffee beans under high pressure. It is characterized by its rich flavor and distinctive crema—the creamy layer that forms on top of the extracted process. When evaluating espresso, coffee experts often focus on key tasting characteristics such as aroma, flavor, body, and aftertaste. Aroma refers to the fragrant smells released during brewing, while flavor encompasses the coffee's overall taste profile, including notes of sweetness, bitterness, acidity, and richness. Body refers to the coffee's texture or mouthfeel, with descriptors like full-bodied, medium-bodied, or light-bodied. Aftertaste, or the finish, pertains to the lingering flavors and sensations experienced after swallowing the coffee. A well-prepared espresso is prized for its balance and complexity, combining these sensory attributes into a harmonious whole.

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