Got milk? This coffee is intentionally designed to work with milk, cream, and plant-based beverages. The blend of Ethiopian and Colombian coffees is a little darker than the typical coffees we offer here, and Onyx’s roast brings out complex caramelized notes. We tasted a slab of rich dark chocolate studded with dried berries. Expect a thick mouthfeel and a molasses-like sweetness. Best brewed as espresso or filter.
Bag Size: 10 oz or 2 lbs
Origins: Ethiopia, Colombia
Elevation: 1,800 masl
Process: Natural, Washed
Tasting Notes: Dark Chocolate, Molasses, Red Wine, Dried Berries, Thick + Syrupy
Onyx started telling each other to “Never Settle for Good Enough.” It felt perhaps like a piece of branding or a slogan, but over the years this mentality has developed into a mantra of its own that permeates every thing that Onyx does.
We recommend brewing Monarch with AeroPress® to enhance its rich smooth texture, citrus notes, and syrupy dark chocolate sweetness.
Water: 200 g at 205 °F
Coffee: 15 g ground fine Saturate grounds and stir for 30 seconds.
Let rest for a minute and 30 seconds, then plunge slowly, finishing at 2 minutes flat.
Dose: 19 g
Yield: 55 g
Brew Time: 25 seconds 55g is large for an espresso but there’s so much soluble material in this coffee that you’re able to extract a larger volume and it should have a fairly thick crema.
Special Notes: We love using Monarch in our large lattes at our cafes, as its sweetness carries well through milk: the dark chocolate notes turn to milk chocolate notes, and the molasses notes turn to caramel!