Onyx Coffee Lab Ethiopia Shantawene Layered-Fermentation (Web Exclusive)

Regular price £19.50


The second coffee from Shantawene that we have purchased from Onyx.

Utilizing natural bacteria and controlling PH during drying/fermentation, the Abore site managers brought out distinct qualities in the cup resulting in bright, eccentric, citrus-like flavors. These experimental lots are quite small so we suggest moving on them quickly if you don’t want to miss out. For best performance, brew as a filter instead of espresso with this coffee.

The Layered Fermentation process works as follows,Instead of just filling the fermentation tank with pulped parchment and then covering them with water, we fill the tank partially with a day’s harvest of pulped coffee and leave the water-free parchment to begin fermentation. The next day, we add another batch of pulped coffee, and then on the third day, we add the last layer. Still, without water, the beans ferment for a carefully-timed interval and then are funneled into the washing channels where local filtered, river water pours over them and laborers, often singing songs to stay in sync with each other, scrub them with wooden rakes until the water runs clear.

Finished with the washing, the beans are carried in wood-and-wire trays to draining tables, where the excess water drains away for 6-10 hours. Post-draining, the beans, still in their parchment jackets, are carried to open-air drying tables that are shaded by mesh canopies and they’re laid out to slowly let the sun kiss them and draw out their moisture content. In a step up from usual table materials, the drying beds are made from nylon mesh instead of bamboo weave covered with jute. Once the cherries reach their ideal drying level, they are bagged up and kept carefully separate as they are transported first to a regional processing mill and then to Addis Ababa, Ethiopia’s capital, for final export processing and shipping to the world.”


“Never Settle for Good Enough.” It feels like a piece of branding or a slogan, but over the years this mentality has developed into a mantra  that permeates everything that Onyx Coffee Lab stand for. 

Based at 101 E Walnut avenue , Rogers Arkansas , a facility that showcase's every step of the coffee supply, and production chain alongside being a production roastery and training facility. the Rodgers location is also a cafe where Onyx work alongside a bakery, taquiera and mezcal bar, and a twenty seat tasting restaurant, and a high end cocktail bar all created by chefs and makers from the local area. 

The goal for their café space much like our own is that you feel welcomed, seen, and heard, and that whatever coffee or pastry you choose fits what you’re looking for without pretence or judgement. It’s the service at the very end that completes the supply chain and every drink, every interaction, every item is cared for, intentionally made, watched over, and executed to be exactly how the customer wants it.


Place your 185 size filter paper into your wave brewer and rinse the filter with hot water (usually 100ml will be enough) to wash away any paper taste and pre heat the brewer and decanter. 
Discard the water from the decanter once it's warm to the touch. 
Add 25g of filter ground coffee to the brewer and shake flat. 
Tear your scale and start the timer. 
Add 50g of filtered water just of the boil to  Bloom , swirl to saturate all the ground s and wait until 30sec total has passed. 
At 30 seconds pour into the centre of the bed in small circles about the size of a 50p until you have added a total of 160g of water (including the bloom), at 1 minute again pour into the centre of the bed in small circular pours until you total brew weight is 220g , at 1:30 we start or final centre pour of another 60g bringing us up to 280g total. At 1:55 pour slowly in concentric circles from the centre up to a total brew weight of 340g and then again at 2:20 up to a final brew Weight of 400g wait a few seconds for the water level to drop slightly and swirl the kalita wave to flatten the coffee bed and detach any grounds stuck on the paper filter. The coffee should be drained completely in between three and three and a half minutes. 
In the cup expect warm sweet apricot acidity , sugar cane and tart citra hop botanical notes with subtle lingering black tea.