Krampus

Origin

• 🇰🇪 Kenya· Kirinyaga

Tasting notes

Character

• Bold
  50
• Clean
  30

Bruleed Grapefruit. Chocolate Cake. Baking Spice. Viscous. Ship within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Onyx's coffee beans are at their peak 2 to 3 weeks after roasting Origin Kenya VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup., Batian Processing Dry WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Preferred Extraction Filter & Espresso RoastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag. Level Expressive Dark Agtron #104 Production Roaster Loring S70 Peregrine About this coffee: As sounds of concern rend the air in our roastery each holiday season, we know Krampus has made his annual appearance. Krampus set out to burn our most prized peaberries to scare us into being good, but the joke is on him, because we’re already on our best behavior, and what he scorched and left behind is actually delicious. This peaberryPeaberryA cherry that grows one round seed instead of the usual two flat-sided ones. Sorted and sold separately; some claim it cups brighter and more concentrated. selection hails from the Rungeto Factory in Kenya’s Kii cooperative. Sourced from peak outturns, it allows us to offer this seasonal single-originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources., rich with deep chocolate and burned citrus notes. The Story: In December of ‘19 we visited our friends at NKG mills just outside of Nairobi, Kenya. Christophe from NKG has been very kind to us through the seasons, during the harvest he drove us up to visit a few stations that we had purchased from in the past. While driving through Kirinyaga county, we stopped to visit the Kii factory of the Rungeto Farmers Cooperative Society. The Kii factory sits on a vibrant red dirt road just outside the Githure, where trucks come in full of cherry to be dropped into a large tank to be processed. Kii is under careful management, where they uphold strict quality standards from cherry to drying. After cherries are dropped off, they’re sorted and depulped. The parchment ferments in dry tanks overnight. Once it’s been fermented, the parchment is passed through clean tiled channels, where it is washed of the last mucilage before being transferred to a drying bed. Once the coffee is transferred to the drying beds, it is labeled and turned often to ensure even drying. At the time of our visit, the Kii factory dr