Onyx Coffee Lab

This Colombian coffee is deliberately sourced and roasted specifically for cold brewing. The roaster extends the roast to increase body, deepen caramelization, and minimize acidity—making it smooth on its own or silky with milk. Expect cocoa and date notes with a thickened, creamy mouthfeel. Built for cold extraction, it's a precision coffee that cuts through the typical dilution of iced preparation.

This second release from Carolina Chalapud Daza and Guillermo Torres Daza showcases the uncommon Chiroso variety grown at 2,200 meters in the volcanic soils of Buesaco, Nariño. The meticulous washed process—featuring monitored fermentation and slow raised-bed drying—extracts clarity and complexity while preserving the variety's natural character. Expect crystalline acidity balanced with delicate florals and deeply expressive sweetness. This is a thoughtfully produced coffee that lets a distinctive variety speak.

From the Inga producers of Aponte in Nariño, Colombia, this community lot exemplifies highland precision and structured sweetness. The red honey process—a technique involving partial drying before depulping—intensifies fruit esters and creates a plush mouthfeel. The cup delivers rich sweetness with vivid red fruit notes threading through caramelized sugars, balancing complexity with clarity. A perennial standout that showcases why Aponte has become a fixture in discerning sourcing.

Bryan Smith is a third-generation coffee farmer in Pitalito, Huila, Colombia, cultivating Geisha and other expressive varieties at 1,500–1,800 meters elevation. Rather than resting on family tradition, he's actively refining agronomic practices and investing in new cultivars to push the quality ceiling of his coffees. This washed lot reflects his commitment to careful processing paired with thoughtful varietal selection. The result is a coffee that balances Colombian heritage with modern specialty craft—worth seeking for its combination of pedigree, elevation, and a grower's clear commitment to innovation over convention.

Grown at Finca Anaya in Acevedo, Huila, this coffee comes from third-generation producer Sergio Darío Aranda Gómez, who employs rigorous fermentation techniques—precise timing, temperature management, and recirculated fermentation liquids—to craft distinct flavor profiles. The washed process yields a bright, clean cup with layered notes of tropical fruit, citrus, florals, and caramel sweetness. Sergio's fifteen years of experience and controlled methodology make this Wush Wush a thoughtfully produced expression of Colombian terroir.

From Provincia de Cajamarca in Peru, this washed coffee is part of Onyx's Circadian line—a system designed to let you control caffeine intake precisely. The washed process brings clarity and balance to the cup. Onyx pairs this with a caffeine calculator tool, making it ideal for drinkers who want specialty coffee quality on their own schedule, morning or evening.

Costa Rica's Las Lajas farm has become a cornerstone of Onyx's Central American lineup, refined through years of direct partnership. The natural processing amplifies fruit-forward characteristics—pineapple and blueberry notes emerge clearly, balanced by a soft milk chocolate sweetness. This lot is processed to specification for Onyx, reflecting their collaborative approach to sourcing. A reliable, fruit-driven coffee that showcases what careful natural processing can achieve in this region.

From Forest Coffee in Colombia, this decaf uses Swiss-Water processing paired with a co-fermentation method—part of the inoculated fermentation trend gaining momentum in the region. The co-ferment contributes melon character and distinctive candy-forward sweetness without the fermented fruit funk that can accompany experimental processing. It's an accessible entry point into Colombia's new wave of controlled fermentation coffees, ideal for those seeking complexity in decaf.

This decaffeinated coffee comes from Inzá in Cauca, Colombia, a region known for balanced, fruit-forward coffees. Washed processing emphasizes clarity and acidity while removing the fruit's excess weight—here it channels structured sweetness of red apple and raw sugar, finishing with a pear-like brightness. Onyx sourced this lot specifically for decaffeination, selecting for the profile qualities that survive the process. Rest assured this isn't an afterthought: it's a deliberate choice for those seeking caffeine-free coffee without compromise.

Sebastian Ramirez at El Placer in Colombia crafted this experimental micro-lot by co-fermenting washed coffee with red fruits during processing, a technique that imparts vibrant fruit flavors throughout the cup. The fermentation method infuses the beans with a strong fruit character that carries through the entire drinking experience. This is decaffeinated coffee that doesn't sacrifice flavor complexity or interest. It's worth buying for those seeking decaf with genuine character and the willingness to explore unconventional processing methods.

Eclipse is Onyx's darkest roast, a deliberate departure from their typically lighter offerings and a nod to the enduring European tradition of deep coffee roasting. The coffee rotates origins with seasonality, though it's currently sourced from Colombia. It's washed-processed and developed to a deeply dark roast level—bold, full-bodied, and designed for espresso, milk-based drinks, or those seeking coffee with assertive, roasted character. This is a commitment to classical roasting philosophy rather than trend-chasing.

Jose Jijon and his father Pepe established Fincas del Putushio as a high-elevation farm in a new region, leveraging lessons learned from developing Finca El Soledad. The washed process and altitude-driven cultivation yield a cup distinguished by exceptional cleanliness and refined elegance—the opposite of heavy or rustic. This second release represents a thoughtful, hands-on approach to terroir expression rather than commodity volume.

Juan Peña's La Papaya from Ecuador showcases the distinctive potential of anaerobic natural processing. Limited-oxygen fermentation develops a winey, fruity profile with prominent cherry notes and a layered finish of honey and stone fruit complexity. This coffee represents agricultural innovation at the farm level and delivers the expressive, fermented character that defines this processing technique. A standout limited offering.

From Finca Santa Rosa in El Salvador's Chalatenango Mountains, this washed coffee is owned and operated by Jorge Raul Rivera. The washed process preserves the coffee's clarity and sweetness, allowing grape and rose notes to lead the flavor profile. The cup unfolds into a layered, complex character that reveals itself across the tasting experience. Santa Rosa has earned its place as a standout in Onyx's lineup through its combination of distinctive aromatics and depth.

Finca Santa Rosa in El Salvador represents over a decade of direct partnership with farmer Raul, who brings precision agronomy and meticulous lot separation to Pacamara cultivation. The honey process—where fruit mucilage remains on the bean during drying—contributes body and sweetness while preserving the varietal's inherent complexity. Onyx selects only individual day lots that meet their exacting quality standard, ensuring consistency and depth in every cup. This level of collaborative refinement and transparency reflects a relationship built on mutual commitment to excellence.

Yukro hails from smallholder farmers in Wanja Kersa, in Ethiopia's western Agaro region—one of the country's earliest-harvesting areas. The coffee is washed at the dedicated Yukro station, where careful processing extracts a clean, sweet, and floral profile with impressive staying power on the palate. This versatility makes it equally suited to single-origin brewing or blending; Onyx sources it through a long-standing relationship with importer Red Fox Coffee.

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Korma Kontoma is sourced from smallholder farms in the Kontoma area of Murago Kebele, Ethiopia, sitting at 2,100–2,300 meters elevation. The washed process emphasizes the coffee's inherent clarity and brightness. Cool highland temperatures and forest influence shape a profile marked by complexity and clean cup character. Named after an old hunters' gathering site, this coffee reflects the region's communal tradition of careful lot collection.

Mullugeta Muntasha established Dawencho drying station in Bursa, Ethiopia—a region where coffee production was virtually unknown—and rapidly earned international recognition through the Cup of Excellence competition. In 2022 alone, four of the top 10 winning lots came from his station, including the competition's top-ranked coffee. This natural-process coffee reflects his meticulous approach to fermentation and drying, allowing the fruit-forward characteristics typical of Ethiopian naturals to fully develop. The accolades speak to both quality control and terroir expression; this is coffee from a producer reshaping his region's identity.

Geometry is Onyx's answer-for-everything blend, pairing a washed Ethiopian with a washed Colombian to create a coffee that performs beautifully across brewing methods. The roastery emphasizes its versatility—it's equally at home as a clean, nuanced filter coffee or a forgiving, easy-to-dial espresso. This blend has become a house favorite for its balanced profile and approachable nature, making it an ideal everyday cup or a reliable entry point into specialty coffee.

Fredy Perez farms in San Andrés, Lempira—a relatively young coffee region where Onyx has worked since 2021. This washed coffee comes from a trusted producer who not only maintains his own quality standards but has also served as a crucial local guide, introducing the roaster to neighboring farmers. Perez represents the foundation of Onyx's Honduras sourcing strategy, combining reliable craftsmanship with deep regional knowledge.

Kagunyu is sourced from the Rumukia Farmers Cooperative Society in Nyeri, Kenya, where roughly 600 smallholder producers grow coffee on volcanic soils between Mt. Kenya and the Aberdare range. The washed process—ripe cherry sorting, depulping, fermentation, washing, and raised-bed drying—preserves the clarity and brightness this region is known for. Expect bright acidity and distinct fruit character with the clean cup definition typical of high-grown Kenyan washed coffees.

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Kamavindi Estate is a third-generation family farm in Embu County at 1,680 meters on Mount Kenya's southeastern slopes. This exceptionally rare Gesha microlot showcases the variety's delicate character while capturing the clarity, structure, and vibrant acidity that define high-elevation Kenyan coffee. The washed processing highlights the coffee's inherent complexity and brightness. A distinctive offering that reflects both varietal pedigree and terroir precision.

From Kamunyaka washing station in Kenya's central highlands at 1,700 meters, this AA separation serves smallholder farmers within the Iria-Ini Cooperative. Washed processing highlights the station's commitment to cup clarity and consistency as part of a broader quality-driven revival. The cooperative's focus on careful processing and experimentation translates to a coffee that showcases both terroir precision and the potential emerging from community-focused sourcing. This lot represents the tangible results of intentional station development and renewed commitment to quality over volume.

Monarch is Onyx's most developed roast, specifically engineered to perform exceptionally well with milk and plant-based beverages. This natural-processed Colombian coffee brings sugar density that binds with fat during roasting, layering in complex caramelized notes. Expect dark chocolate forward with undertones of thick, winey berries—a profile that creates richness and decadence in both drip and espresso applications.

This coffee is a collaborative effort among boutique producers in Boquete Valley and Volcan, Panama, regions renowned for world-class coffee. The washed process preserves the delicate characteristics of the Geisha variety, a notoriously difficult but rewarding cultivar. The producers bring generational expertise and rigorous attention to detail across agronomy and processing. A direct-trade offering that reflects the meticulous work behind each lot.

Grown by the Solorzano Family in Southern Peru's Cusco region, this Geisha variety benefits from the area's soaring elevations and unique microclimates. Washed processing emphasizes clarity and brightness in the cup. You'll find delicate sweetness paired with vibrant acidity and complex flavor layers—a coffee that truly shines when brewed as a filter.

Power Nap is a 50/50 pre-roast blend pairing Ethiopia's beloved floral Worka with decaf Colombia Huila, specifically engineered for that afternoon energy boost without sacrificing sleep. The natural processing on the Colombian component adds body and sweetness, while the washed Ethiopian brings brightness and florals. The cup delivers silky sweetness with ripe peach and cocoa notes, finishing with brown sugar—approachable enough to tempt you into a second cup despite the reduced caffeine load.

This washed coffee comes from the Ayla Bensa washing station in Sidama's highlands, cultivated above 2,000 meters in an area defined by dense semi-forest and elevation-driven brightness. The washed process contributes clarity and composure to the cup. Expect fragrant jasmine florals, crisp melon, and subtle yellow fruit notes that unfold with precision through careful extraction—a coffee that showcases southern Ethiopia's refined profile.

This washed Colombian coffee represents a partnership between Onyx Coffee Lab and SOURCES for Community Independent Living Services. The washed processing highlights the coffee's clarity and cleaner cup profile, allowing the coffee's origin characteristics to shine through. Beyond the cup, each purchase directly supports SOURCES's mission to promote independence for persons with disabilities and facilitate their full integration into community life. By choosing this coffee, you're investing in both quality and meaningful social impact.

Southern Weather is Onyx Coffee Lab's foundational house blend, built on washed Colombian beans that strike a rare balance between modern citric acidity and full-bodied chocolate notes. The coffee is approachable yet surprisingly complex, designed to perform equally well as a black filter or with dairy and plant-based additions. It's brewed across their cafes as the go-to option for customers seeking comfort without sacrificing sophistication.

Tropical Weather is a seasonal Ethiopian blend that pairs a washed coffee delivering delicate florals and juicy texture with a natural-process offering that brings pungent fruits and natural sugars. The combination creates a coffee greater than its individual components, with a floral aroma, berry and plum notes, and the tannins and sweetness of sweet tea. This is a comfort blend for those chasing summer warmth year-round.

Crafted in partnership with USA Cycling, this washed Colombian blend embodies the duality of competitive cycling—the meditative focus of early-morning training rides and the electric intensity of race day. The washed processing brings clarity to the cup, allowing the coffee's character to shine with the kind of clean, purposeful energy that matches the sport. This is a coffee designed to wake the senses without overwhelming them, striking an unspoken balance between ambition and calm. It's built for athletes and early risers who understand that excellence requires both discipline and presence.