Onyx Coffee Lab

Never settle for good enough.

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Onyx Red Queen

Red Queen is our most developed roast. This is a flavor profile we designed to work well with fats. This coffee works extremely well with cream or as an espresso that has a high volume of milk. A very sweet sugar dense coffee that bonds to the fats and creates multiple complex sugar browning notes from Swiss chocolate to cacao depending on amount of milk. Enjoy as drip or espresso. PROCESS: WASHED ELEVATION: 2000 - 2100 METERS CUP: CACAO NIBS, DENSE, MULLED WINE, MOLASSES, ORANGE PEEL COMPONENT 1: COLOMBIA NARÑIO CUSILLO COMPONENT 2: ETHIOPIA HAMBELA BUKU WASHED https://onyxcoffeelab.com/collections/coffee/products/red-queen

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House espresso for smaller milk beverages, works great as a filter offering as well. Consider this the panacea for extraction. Use in any format. Origins: Colombia Aponte Village & Ethiopia Hambela Buku Washed Modern, Honey & Washed Cupping Notes: Berries, Sweet Lemon, Black Tea, Honey, Silky & Round STORY Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee." You may be thinking…this sounds a lot like Framily our holiday blend…Sshhhh don’t spoil it for others, and also nice guess. It was so good we thought we would keep it around for a bit. The real goal here is playing with processing and fermentation. We wanted to see how a black honey processed coffee can showcase the fermented fruit flavors and mix with a caramelized washed coffee. This coffee is ridiculously good and approachable while also remaining complex. It will convert even the most skeptical towards Specialty. BLEND APPROACH Our approach to our blends is a bit different at Onyx. Instead of choosing coffees from specific countries or regions that will, in theory, intertwine well to create complex & cohesive flavors like most. We actually start from the end and work our way back. This perspective means we choose to create a specific flavor profile first, deciding which acidities, sugars, and fats we want to accentuate for the coffee. Once a flavor profile has been set, in this case, german chocolate cake, blueberry, and spices for Geometry. We then start cupping blind through a large amount of coffees to find these specific attributes. With this blend, the Colombian gives us a syrupy, clean, fermented fruit flavor. It shows itself upfront and in the finish. Clean fermentation is the key to finding alternatively processed coffees such as honeys and naturals. Next, we add a washed Ethiopian to add more fruit and complexity. The purpose is that once a flavor profile is created, we update the coffees that make up Geometry every 2-3 months. This allows us to have a year round blend with a flavor profile of high quality while retaining our commitment to seasonal coffees. This vigorous amount of cupping and blending takes a considerable amount of time. But we really think it makes the difference and is a system we use for all our blends. Feel excited that the coffee you are tasting is always in season, and therefore, it is cupping and tasting to its full potential. We will never compromise our commitment to high-quality coffees and blends, whether it’s a single origin release or a blend component. You will not find Onyx buying “blender” coffees to save cost or prolong a good coffee. We also always keep blends to three coffees or less and maintain ratios in the build. This way what you extract is the flavor profile we designed. SUGGESTED USE Geometry is a perfect coffee to bridge the gap to specialty coffee. Try it with any method! From Chemex to Kalita to V60 to Clever Dripper. Follow your favorite recipe, or visit our brew methods page for suggested recipes! This coffee is easy to brew and easy to drink. You can also pull it as an espresso! Try 20g into the portafilter, 45g out in 24s. TRANSPARENCY Colombia Aponte Village Our long time friend and former employee Dean helped us find this coffee. He's pretty much the nicest guy in the industry, and it helps that he's super talented as well. We paid $4.05/lb for this coffee green, and he cupped it as an 86.75. We bought sixty 69kg GrainPro bags and forty 35kg bricks. When purchasing coffee from an importer, it is rare you will get an exact FOB price from the company but if we do we will post it here. https://allycoffee.com/ - The Coffee Commodity purchase price was $1.38/lb when we purchased this coffee. - The Fair Trade Coffee minimum price was $1.60/lb when we purchased this coffee. ETHIOPIA HAMBELA BUKU WASHED This is a direct trade coffee from our friends at Metad in Ethiopia. We’ve been working with Aman and Michael Adinew (Metad) for three years now. Metad started with one farm in the Oromia zone, then added one in Gedeb. Now they are working on a project in Limu and Sidama. We buy both natural and washed coffees from the BUKU macro lot program. We paid $4.85/lb FOB for this coffee which we cupped as an 89. Additionally, we added 10¢/lb premium on top of the FOB price to go to social projects near the farm and producers. Royal and Rift Valley brought our containers stateside for a fee and we bought 240 69kg bags (Washed & Natural) of green coffee. https://metadplc.com/ - The Coffee Commodity purchase price was $1.51/lb when we purchased these coffees. - The Fair Trade Coffee minimum purchase price was $1.71/lb when we purchased these coffees. We as a company believe transparency is unbelievably important. However, we decided only to list what is shown here because we don’t know where to stop. Do we list the amount of coffee lost in roasting due to moisture loss? Should we list our roaster Mark's salary? The warehouse rent? The utilities? The point of listing things above is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries. If you have concerns feel free to email us and I’ll write you back when I’m available. - Jon RELATIONSHIP COFFEE Relationship Coffee is an initiative we, at Onyx, have purposely created to describe our sourcing and buying practices and how we document them. Certifications like Direct Trade, Fair Trade, and others have impacted the coffee communities in mostly positive ways but also in some negative ways. We find that blanket terms and applying them to a multitude of business models no longer describes what we do. In reality, every company is different, and we wanted to step out from the mold and create a new set of standards that exceeds in every department from quality to transparency to pricing. The growers, exporters, importers, associations, cooperatives, and other entities are always a set of relationships. To be honest, many are our friends as much as they are our producers and partners. We share information, family news, meals, housing, many faiths, and argue politics. Oh, and we love it. Relationship Coffee for Onyx is the mark of an honest exchange ethos that permeates our company, and we hope it encourages the growth of specialty coffee for the future. GOALS We visited the farm or cupping lab and listened to the producer/agronomist or head cooperative/association to ascertain better knowledge about the culture and practices. We cupped the coffee, and it scored to our industry-high standards. We do not buy futures or multiple harvests to ensure that what we cupped for that year is what we serve. We do not ask for exclusivity from producers, binding their options. We pay what the coffee is worth. This always is at least double Fair Trade minimum due to the quality we buy, and many times is three to ten times the amount. We do not finance any coffee. Cash flow is just as important as final price. Coffee is paid in full upon delivery, and we pay a percentage up front upon contracting. We are completely transparent from price to logistics to cupping score, to who we work with buying and shipping coffee. We work to set premiums after a contracted price to incentivize quality and community building. This can be .10¢ - .25¢ extra per pound or community projects such as school supplies in the growing village, sports jerseys, vented chimneys for kitchen fires, etc.

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Onyx Sugar Skull

Creating a blend is like choosing a color palate for a canvas. For us, Sugar Skull embodies the wonderful relationships between a citric acidity balance and wonderful, full bodied chocolates. We serve this every day and find it comfortable, yet surprisingly complex and sophisticated. We brew this with all devices, all day long. PROCESS: WASHED ELEVATION: 1500 - 2100 METERS CUP: MILK CHOCOLATE, CANDIED WALNUTS, ORANGE ZEST COMPONENT 1: COLOMBIA NARÑIO CUSILLO COMPONENT 2: COLOMBIA ESTABAN PILLIMUÉ COMPONENT 3: EL SALVADOR FINCA SANTA ROSA https://onyxcoffeelab.com/collections/coffee/products/sugar-skull

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