Onyx Coffee Lab Honduras Benjamin Paz SL28

Benjamin Paz is a visionary producer, roaster, and exporter who has shaped the specialty coffee landscape of Santa Barbara, Honduras. His farm, La Salsa, perched high in the mountains, produces award-winning Gesha, a reflection of both its Panamanian heritage and the distinct volcanic terroir of the region.

by Onyx Coffee Lab · Arkansas

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The Parainema variety is incredibly unique, and this natural-processed lot comes from Adan and Kilverth Sagastume, a father-and-son duo farming in Honduras’s Santa Barbara region. Sourced through our partnership with Benjamin Paz, this lot reflects a new generation of post-harvest experimentation in a region long known for its washed coffees. With layered fruit, sweetness, and structure, it highlights the Sagastumes’ deep roots and evolving perspective on coffee.

by Onyx Coffee Lab · Arkansas

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La Riviera's coffees, cultivated at 1,750 meters in Santa Rosa de Cabal, Risaralda, reflect a deep commitment to ecological farming and innovative processing. Producers Julio Madrid and Julio Quiceno, who have been refining their craft since 2013, employ cutting-edge fermentation techniques to elevate the coffee's complexity and balance.

by Onyx Coffee Lab · Arkansas

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Edgardo Reyes, a coffee producer with a long family history in the industry, delivers exceptional coffee each season, featuring pronounced clarity and acidity reminiscent of East African coffees. We have partnered with Edgardo since 2019, we have been consistently impressed by his dynamic and delicious deliveries.

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Rest easy with this washed decaffeinated coffee from Cauca, Inzá. We’ve intentionally sourced this coffee for the purpose of decaffeination, selecting this regional lot from San Antonio for it’s structured sweetness of red apple and raw sugar, with a balanced acidity reminiscent of pear.

by Onyx Coffee Lab · Arkansas

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This Panamanian coffee from Hacienda Barbara was sourced in collaboration with Cole Torode of Forward Coffee. Guided by agronomist Hunter Tedman, the farm balances precision agriculture with environmental care, preserving half its land as protected forest. With a legacy of award-winning lots and a philosophy rooted in stewardship, Hacienda Barbara continues to produce coffees of striking clarity, fruit depth, and structure.

by Onyx Coffee Lab · Arkansas

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Juan is a second-generation farmer who has been cultivating coffee for over 40 years on his 16-hectare farm, El Porvenir, in Palestina, Huila. His expertise and early investment in the Pink Bourbon cultivar have earned him recognition and awards within the specialty coffee community. We have been purchasing his coffee for years, which will come at no surprise after tasting this microlot with its structured acidities and pungent notes of sweet lemon and grapefruit.

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Grown amidst the stunning landscapes of the Kayaza province, this processed single-origin gem will please washed and natural lovers alike. As you drink, you will experience notes of tart citrus like grapefruit, finishing with the sweetness of butterscotch.

by Onyx Coffee Lab · Arkansas

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Juan is a second-generation farmer who has been cultivating coffee for over 40 years on his 16-hectare farm, El Porvenir, in Palestina, Huila. His expertise and early investment in the Pink Bourbon cultivar have earned him recognition and awards within the specialty coffee community. We have been purchasing his coffee for years, which will come at no surprise after tasting this microlot with its structured acidities and pungent notes of sweet lemon and grapefruit.

by Onyx Coffee Lab · Arkansas

🚚 Ships from Arkansas

Juan is a second-generation farmer who has been cultivating coffee for over 40 years on his 16-hectare farm, El Porvenir, in Palestina, Huila. His expertise and early investment in the Pink Bourbon cultivar have earned him recognition and awards within the specialty coffee community. We have been purchasing his coffee for years, which will come at no surprise after tasting this microlot with its structured acidities and pungent notes of sweet lemon and grapefruit.

by Onyx Coffee Lab · Arkansas

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This naturally processed coffee has become a staple in our offerings from Central America. Las Lajas is the premier coffee mill in Costa Rica and this lot highlights precisely why they're heralded as the best. Expect notes of grape, with an inherent sweetness of semi-sweet dark chocolate. This is available in a pack of six pre-portioned bags of soluble coffee, which will readily dissolve into hot water or your preferred milk product.

by Onyx Coffee Lab · Arkansas

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This washed coffee comes to us from our friends at Long Miles Coffee Project. For years, they’ve aided in the production at the Bukeye and Heza stations, and we are thrilled to have partnered with them on this Munyinya Hill lot. Expect notes of fig, blackberry, and caramelized sugars throughout the drinking experience.

by Onyx Coffee Lab · Arkansas

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This is our Instant El Socorro, a large red bourbon selection we buy yearly from our friend Juan Diego. Grown in Palencia, Guatemala, we love this coffee for it's sturdy yet refined acidity and tactile. Notes of jasmine and black tea lend a balancing dryness, while a gentle citrus acidity and melon sweetness build a balance throughout. This is available in a pack of six pre-portioned bags of soluble coffee, which will readily dissolve into hot water or your preferred milk product."

by Onyx Coffee Lab · Arkansas

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by Onyx Coffee Lab · Arkansas

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This inaugural lot from Cahoots Coffee, founded by Benjamin Jenkin in Uganda, showcases a collaborative approach to quality and innovation. Processed using a “culture-washed” method developed by Pranoy Thipaiah of Kerehaklu Estate, the coffee begins with a starter fermentation made from submerged cherries. The result is remarkably intriguing, marking a strong first chapter for this promising new project.

by Onyx Coffee Lab · Arkansas

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Juan Peña’s Hacienda La Papaya has become one of the most recognized farms in Ecuadorian coffee, built on a deeply technical approach to cultivation, processing, and quality. Located in southern Ecuador, the farm reflects Juan’s agronomic precision and his focus on producing coffees with clarity, sweetness, and floral complexity. We’ve been fortunate to work with Juan for the past six years, and our partnership has only deepened our respect for his craft and consistency.

by Onyx Coffee Lab · Arkansas

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by Onyx Coffee Lab · Arkansas

🚚 Ships from Arkansas

by Onyx Coffee Lab · Arkansas

🚚 Ships from Arkansas

by Onyx Coffee Lab · Arkansas

🚚 Ships from Arkansas

Collaboration With Created Co for Expo

by Onyx Coffee Lab · Arkansas

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Tropical Weather is a seasonal blend that celebrates coffees from our favorite coffee producing country: Ethiopia. We take a fresh washed offering that provides delicate florals and juicy texture, and incorporate a natural processed coffee that promotes pungent fruits and natural sugars. The result is indeed better than the sum of its parts. If you miss the long days of summer then Tropical Weather is your cup of sunshine. With a floral aroma, notes of berries and plum, along with the tannins and sweetness of sweet tea, you'll be leaving the house wearing shorts all year long.

by Onyx Coffee Lab · Arkansas

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Known for his meticulous attention to quality, Tuke Yute employs advanced techniques such as cherry flotation, anaerobic fermentation, and shade drying. His expertise and commitment to innovation result in exceptional coffees that reflect the unique terroir of Keramo. We experience notes of pineapple and green apple, with the soft tannins of white tea.

by Onyx Coffee Lab · Arkansas

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Silhouette is our most developed roast that conveys a flavor profile that we intentionally designed to work well with milk and invoke traditional European flavors. It involves a natural, sugar-dense coffee that binds to the fats and creates multiple complex caramelized notes during the roasting process. Look for bakers chocolate and undertones of viscous black fruits. Enjoy as drip or espresso.

by Onyx Coffee Lab · Arkansas

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Mustefa Abakeno is a producer and exporter based in Beshasha, Agaro, where he cultivates 18 hectares of coffee and operates washing stations that serve dozens of neighboring smallholders. An early adopter of Ethiopia’s direct export model, he is known for meticulous processing, particularly slow, shaded dryingl that preserves clarity and aromatic complexity. His washed coffees are especially prized for their refined structure and vibrant, evolving cup profile.

by Onyx Coffee Lab · Arkansas

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