Onyx Coffee Lab

Grown in Kayaza Province, Burundi, this natural-process coffee delivers the clarity and sweetness that make the region distinctive. The natural fermentation develops bright tart citrus—specifically grapefruit—while allowing the bean's inherent sweetness to emerge as butterscotch notes on the finish. This is a coffee that bridges the gap between washed precision and natural complexity, making it approachable for fans of either style.

This washed coffee from Munyinya Hill, Burundi, comes through Long Miles Coffee Project, a partner who has developed production at the region's Bukeye and Heza stations. The washed process emphasizes clean acidity and clarity, allowing the coffee's fruit-forward character to shine. Expect layered notes of fig, blackberry, and caramelized sugars that persist through the cup. A traceable, relationship-driven lot that rewards the specificity of its terroir.

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.

From the renowned Inga producers of Aponte Village in Nariño, Colombia, this community lot exemplifies the highland precision and structured sweetness the region is known for. The red honey process—which involves partial drying before depulping—intensifies fruit esters and creates a plush mouthfeel uncommon in traditional honey-processed coffees. Expect rich sweetness with vivid red fruit notes threading through caramelized sugars, delivering both complexity and clarity. A perennial standout that justifies Aponte's place as an annual sourcing fixture.

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.

Gabriel Castaño Buendía's La Granada farm in Acevedo, Huila helped define Pink Bourbon production in southern Colombia. A respected producer and mentor to regional growers, Gabriel fermented this lot whole in cherry for 90 hours before rinsing and mechanical drying—a process that builds clarity and brightness. Expect a vibrant, structured cup with the complexity that comes from extended whole-cherry fermentation. This is coffee from someone who shaped the region's varietal identity.

Cultivated by Julio Madrid and processed by Julio Andrés Quiceno in Colombia, this Caturra undergoes anaerobic fermentation under nitrogen with watermelon and passionfruit inoculates—a co-ferment technique that drives vivid fruit expression. The cup is unapologetically fruited: watermelon candy dominates, with passionfruit, red fruits, and delicate florals in the finish. This is a crowd favorite for good reason: a technically ambitious ferment that trades subtlety for memorable, candy-like brightness.

La Riviera sits at 1,750 meters in Risaralda's Santa Rosa de Cabal, where producers Julio Madrid and Julio Quiceno have spent over a decade perfecting their approach to sustainable cultivation. The washed process is paired with cutting-edge fermentation techniques that add remarkable complexity and balance to the cup. SL28 variety typically delivers vibrant acidity and layered fruit expression—here amplified by La Riviera's ecological farming practices and meticulous post-harvest handling. This is a coffee that rewards the roaster's attention and drinker's curiosity.

This micro-lot from Colombia's Nestor Lasso farm represents a breakthrough in specialty coffee innovation. The natural processing combined with thermal shock treatment creates a coffee of unusual intensity and layered sweetness that captured the World Barista Championship title in 2022. Roasted by Onyx Coffee Lab in partnership with Lohas, this Ombligon has become the benchmark for its processing method, earning recognition from both competition baristas and specialty coffee enthusiasts. The thermal shock technique fundamentally alters fermentation dynamics, unlocking complexity that standard natural processing cannot achieve.

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.

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.

El Dorado is a high-elevation farm in Loja, Ecuador, established in 2017 by the Elder family in partnership with Bernard Uhe, blending Colombian generational expertise with Ecuadorian terroir. The anaerobic washed process enhances the natural complexity of the Wush Wush varietal while maintaining clarity and structure. The farm's track record of multiple Cup of Excellence and Golden Cup placements signals exceptional quality and meticulous attention to detail throughout cultivation and processing. This coffee represents a deliberately crafted expression of what precision farming and innovative processing can achieve in Ecuador's prime coffee regions.

This Typica variety from Juan Peña's farm in Ecuador undergoes anaerobic fermentation in Ecuadorian rum barrels, a limited-oxygen process that concentrates natural sugars and fruit esters in the coffee cherry. The extended fermentation in wood imparts complexity while preserving bright acidity. Expect raw wine and ripe berry character in the cup—a fruit-forward profile that rewards those seeking distinct, expressive flavors beyond traditional processing.

This washed Typica Mejorado microlot from Juan Peña in Ecuador represents years of collaborative refinement. The washed process preserves the varietal's clarity while building depth through careful fermentation and drying. Expect complex sweetness balanced by bright, red-fruit-like acidity and the structural integrity that makes this coffee a roasting-team favorite. A single-origin expression that delivers both sophistication and immediate drinkability.

Hacienda La Papaya, located in southern Ecuador, has earned its reputation through Juan Peña's meticulous approach to cultivation and processing. This natural-processed Typica showcases the clarity and delicate floral character that results from careful fermentation management. The cup presents refined sweetness with botanical complexity—a direct reflection of the farm's technical precision. Six years of partnership with Onyx speaks to consistent quality and a shared commitment to specialty coffee craftsmanship.

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From the high-altitude biodynamic farm La Soledad in Ecuador, producer Pepe Jijon crafted this coffee using an innovative anaerobic natural fermentation process dubbed 'wave.' The anaerobic environment during fermentation intensifies fruit-forward complexity while the natural processing method adds body and sweetness. This is a showcase of precision and creativity from one of Ecuador's most respected producers, reflecting both agricultural stewardship and technical ambition. Worth seeking for its experimental approach and the quality evident in every step of its production.

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.

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.

El Puente represents generations of coffee tradition in Marcala, Honduras, stewarded by Marysabel Caballero and Moisés Herrera across a network of over 50 farms. The anaerobic washed processing method amplifies the coffee's complexity and clarity, allowing the diverse cultivars—including Geisha—to express their full potential. This lot balances deep-rooted heritage with innovative technique, yielding coffees of notable clarity and character. The producers' commitment to sustainability and thoughtful processing across their varied microclimates produces consistently expressive, quality-focused results worth seeking out.

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.

Elida Estate in Boquete, Panama stands at the apex of specialty coffee, renowned for Geisha varietal that has fundamentally shifted global coffee trading. This lot undergoes anaerobic natural processing, which amplifies fermentation-driven complexity and fruit-forward character. The result is a coffee that embodies masterful farming at elevation with layered sweetness, floral aromatics, and the refined acidity that defines world-class Panamanian Geisha. This is the benchmark coffee that champions reach for—a genuine expression of terroir and technique.

Produced by Jamison Savage at Finca Deborah in Panama, this anaerobic natural Geisha has competed on the global stage and earned its place as an inaugural Echelon offering. The anaerobic processing amplifies fermentation complexity, layering bright tartness over delicate floral aromatics. Expect strawberry and rose notes alongside the elegant character synonymous with Panama's finest Geisha varietals. This is a refined, competition-caliber coffee from one of the region's most respected producers.

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Mount Totimas in Panama has built a decades-long reputation for stewardship of its 400-acre farm, with conservation embedded in every decision. The washed processing preserves the coffee's intrinsic clarity and complexity. This Geisha offers the varietal's hallmark floral and tea-like character with refined sweetness. Worth buying for its provenance—a farm that proves exceptional coffee and environmental integrity are inseparable.

El Mirante is the home farm of José Prudencio Vargas, founder of Valle Inca in southern Peru's Cusco region, where decades of investment in infrastructure and processing education have elevated the entire area's profile. Washed processing preserves the coffee's inherent brightness and structure. Expect high clarity and floral notes throughout, with the clean, refined character that has become the region's hallmark—coffee that rewards focused tasting.

Faustino Flores tends one of El Morito's most developed farms in San Ignacio, Peru, carrying forward decades of family coffee knowledge while embracing thoughtful innovation. This washed Geisha microlot reflects that balance—inherited expertise paired with intentional stewardship that honors the terroir and the farm's deep roots. The coffee embodies both legacy and precision, shaped by a producer who chose to follow his father's path and bring clarity of purpose to the work. A rare single-origin Geisha that tells a story of continuity and care.

Germán Cubas Perez farms Los Alisos in Querocoto, Cajamarca—a high-elevation region where coffee is a recent but promising crop in Peru. The washed process highlights the careful stewardship evident in the farm's native shade-tree canopy and meticulous handling. This origin is gaining recognition for elegant, nuanced cup profiles that reflect both environmental respect and producer skill. Querocoto represents Peru's cutting edge of specialty coffee.

Santiago de Oropel in Junín, Peru, occupies a rare convergence of high-altitude Andean peaks and tropical jungle microclimates—a geographic anomaly that shapes the coffee's character. Washed processing highlights the clean, bright qualities this diverse landscape produces. The region's recent history of recovery and rebuilding infuses these coffees with a narrative of resilience; families have returned to reclaim and revitalize their farms after decades of hardship. The result is coffee that tastes of both its exceptional terroir and the commitment of producers determined to craft something distinctive.

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.

Kanzu Station sits west of Lake Kivu on mineral-rich volcanic soils where smallholder farmers grow Bourbon variety coffee. The washed process includes cherry flotation and dry fermentation with sustainable water management, resulting in exceptional clarity and sweetness. Expect a balanced profile with prominent apricot and sweet cane sugar notes throughout—clean, approachable, and distinctly bright.

Grown on smallholder farms west of Lake Kivu in Rwanda's mineral-rich volcanic hills, this Bourbon lot undergoes a patient natural process: ripe cherries are hand-sorted and dried whole on raised beds for up to 30 days, concentrating sugars slowly within the seed. The extended drying creates a fruit-forward, structured cup shaped by altitude and terroir. This coffee exemplifies Rwanda's emergence as a specialty origin, delivering complexity that rewards careful brewing.

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.

This Panama washed coffee represents a partnership between Onyx Coffee Lab and Weber Workshops. The washed processing highlights the coffee's clarity and origin characteristics, allowing the terroir of Panama to shine through cleanly. A straightforward, clean-cup profile with the structured sweetness typical of well-processed Central American coffees. A meaningful collaboration piece that bridges specialty coffee and craftsmanship.