Colombian Edinson Oidor - Onyx Coffee Lab

Onyx Coffee Lab

Rogers, AR, USA

Colombian Edinson Oidor

A rare single-producer lot from Inz, this coffee hits all the points we love from coffees grown in Cauca. Thanks to Edinson Oidors meticulou...

brown sugar

red apple




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Roast Profile

Single Origin

Roast Type


Processing Method

1750 - 1900

A rare single-producer lot from Inz, this coffee hits all the points we love from coffees grown in Cauca. Thanks to Edinson Oidors meticulous farming and processing, this coffee boasts a deep brown sugar note, with fresh apple-like florals and a lasting sweetness of stone fruit. Our friends at Red Fox are committed to Inz, and that commitment brings about stunning coffees like this microlot.# The StoryThis coffee comes from our friends at Red Fox Coffee Merchants, who have worked in Cauca for the last twelve years, developing regional lots as well as single producer lots like this one. Heres what they have to say about their Inz relationship -Deep in the interior of Colombias department of Cauca lies the province of Inza, known in Colombia as La Tierra Adentro. On a good day, it is a two-hour drive from Popayan and La Plata in either direction, but frequent mudslides and road closures mean its often not easily accessible. On clear days in the village of Inza, one can see straight up to the Nevado del Huila, the highest volcano in Colombia. The famous Paez river runs east through the valley, connecting Cauca and Huila. Very little coffee is grown below 1750 masl with a great portion growing at 1900 masl. Caturra, Castillo, and Typica are found in the region, with Caturra being the dominant variety.The coffee producers of Inza were in many ways the original inspiration and motivation for the creation of Red Fox Coffee Merchants. Alecos twelve-year relationship with the Asorcafe Producers Association of Inza has been rewarded with success in quality and new discoveries. Red Fox buys coffees from three main villages or counties within the Inza municipality Pedregal, San Antonio, and the town of Inza. Each village is often composed of just a handful of families with no more than 20-30 hectares dedicated to growing coffee. When volume allows, we bulk by family or by individual producer.Asorcafe was founded in 2004 by ten coffee growers who were tired of selling their coffee to parchment buyers who only offered prices below the national market. Asorcafe exudes an entrepreneurial spirit as they have become leaders of their coffee-growing region. Asorcafe, in conjunction with private and state organizations, provides aid to their members including subsidies for domestic economy, education, job training, and healthcare services.## Washed Process CoffeesThe 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 penagos pulper, 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.

Reviews & Ratings
10 months ago • Good Fika @ Home

App crashed on my last rating. Will rate again tomorrow, but wanted to remember the first time I had it. Such exciting changes coming for the app, cant wait to share.

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