Onyx Coffee Lab

A blend of whole-bean specialty coffee, roasted by Onyx Coffee Lab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of milk chocolate, citrus, plums, and candied walnuts. Processing:  washed  Varietal: mixed

A blend of whole-bean specialty coffee, roasted by Onyx Coffee Lab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of berries, stone fruits, Earl Grey, and honeysuckle. Processing:  washed  Varietal: mixed

Whole-bean specialty coffee from Kenya, roasted by Onyx Coffee Lab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of grapefruit, elderflower, allspice, and rhubarb. Country: Kenya Varietal: SL28, SL34, Batian Processing:  Washed

A decaffeinated specialty coffee roasted by Onyx Coffee Lab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of strawberry, milk chocolate, cane sugar, and banana. There are two mountain ranges spanning from the north border of Colombia to the South where it meets Ecuador. Nestled within the Occidental range, you’ll find some of the world's best coffees growing within Quindio. One producer contributing to this high reputation is Sebastian Ramirez, a fourth-generation producer and owner of El Placer Farms, an experimental commercial project where he produces amazing coffees. Within his tenure of growing coffee, Sebastian has planted Gesha, Red, Pink & Yellow Bourbon, as well as Wush Wush. His focus is not only on growing exotic varieties, but also on processing and extended fermentations. Sebastian controls variables like temperature and PH during his limited oxygen fermentation, and he also adds a mosto, a glucose-laden liquid that is left from the anaerobic fermentation of coffee cherries. The addition of this liquid innoculates the fermentation process with the dominate yeast and bacteria from the last fermentation, ideally creating a homogenous profile across processing. “Infused. Co-fermented. Inoculated." These words are often used to describe the process of co-fermentation. This is not a new practice (producers in some regions have been adding Cinnamon to fermentation tanks for years.) However, this new trend of applying different additives to fermentation or drying has taken off in the past few years. This polarizing practice involves adding anything from essential oils to fruit to spices to green coffee in order to create a dominant flavor profile that carries to the brewed cup. The cases have been argued whether the market drives these or the production of them creates demand; either way, this is one side of coffee production and processing that is being explored. As a roaster, the cornerstone of this processing method is transparency and a do-no-harm approach with infusions, ensuring the end consumer is aware of the alteration of the green coffee structure and, therefore, the brewed coffee. The actual processing applied to this coffee is straightforward: there is an initial pre-fermentation of the cherry, followed by a depulp and a patio drying. During the drying phase, tangerine peels from the local market are added to the parchment coffee. The fruit esters penetrate the permeable structure of the green coffee, providing a lasting and pungent flavor through the drying process, roasting, and brewing. Country: Colombia Varietal: Caturra Processing:  fruit-infused & EA Decaf Altitude: 1800 m a.s.l.

A blend of whole-bean specialty coffee, roasted by Onyx Coffee Lab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of dark chocolate, molasses, red wine, and dried berries. Processing:  washed / natural Altitude: 1800 m a.s.l.

Whole-bean specialty coffee from Colombia, roasted by Onyx Coffee Lab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of pineapple, eucalyptus, manuka honey, and jasmine. There are two mountain ranges spanning from the north border of Colombia to the South where it meets Ecuador. Nestled within the Occidental range, you’ll find some of the world's best coffees growing within Quindio. One producer contributing to this high reputation is Sebastian Ramirez, a fourth-generation producer and owner of El Placer Farms, an experimental commercial project where he produces amazing coffees. Within his tenure of growing coffee, Sebastian has planted Gesha, Red, Pink & Yellow Bourbon, as well as Wush Wush. His focus is not only on growing exotic varieties, but also on processing and extended fermentations. Sebastian controls variables like temperature and PH during his limited oxygen fermentation, and he also adds a mosto, a glucose-laden liquid that is left from the anaerobic fermentation of coffee cherries. The addition of this liquid innoculates the fermentation process with the dominate yeast and bacteria from the last fermentation, ideally creating a homogenous profile across processing.   Country: Colombia Varietal: Gesha Processing: White honey & Patio dried  Altitude: 1800 m a.s.l.

Whole-bean specialty coffee from Colombia, roasted by Onyx Coffee Lab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of silk, dried cherry, raw honey, and papaya. Country: Colombia Varietal: Caturra,Bourbon, Castillo Processing:  honey & raised-bed dried  Altitude: 2100 m a.s.l.

Whole-bean specialty coffee from Colombia, roasted by Onyx Coffee Lab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of pear, eucalyptus, brown spice, and lemongrass. In 2016, Wilder Lazo and his brother began their coffee venture, rejuvenating their family farm after their father fell ill. Starting from scratch, they carefully restored the soil, leading to the creation of an exceptional coffee. He began to participate in the health of the soil, monitoring variables like PH and restoring nutrients through applied fertilizers and other nutrients. By carefully applying fertilizers Wilder is able to supply vital nutrients to the coffee trees. These nutrients then enables crucial functions like photosynthesis in order to create vital growth of new leaves and fruit. By restoring the soil, Wilder is able to aid in restoration of the entire farm through increased yields and quality of the coffee. Since his restoration of the farm and his taking the helm at the farm, Wilder has distributed his coffee across the globe, garnering accolades over the years. “Borrowed” from a experimental farm of a multi-national agri-business, the Sidra variety has risen to fame for it’s stellar cup quality and yields. Sidra is a new hybrid coffee variety, allegedly made from Bourbon and Typica, and it seemingly melds the characteristics of these two varieties. At the farm, you can distinguish them by seeing strong, confident looking trees with dark green leaves and tight nodes of cherries. Country: Colombia Varietal: Sidra Processing: White honey & Raised-Bed dried  Altitude: 1950 m a.s.l.

Whole-bean specialty coffee from Ethiopia, roasted by Onyx Coffee Lab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of melon, raw sugar, apricot, and honeysuckle. Country: Ethiopia Varietal: Heirloom Processing:  Washed