Onyx Coffee Lab Panama Savage Coffees Gesha

Jamison Savage is a renowned figure in the hyper-specialty coffee world, with multiple champions using his coffees. His work is highly regarded, both within the Savage coffee line and his producing farms. During a visit to Panama, we met Jamison and toured Finca Deborah, witnessing his deep knowledge and passion for coffee. This passion is evident in the quality of his coffee, like with this washed Gesha.

by Onyx Coffee Lab · Arkansas

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Jamison Savage is a renowned figure in the hyper-specialty coffee world, with multiple champions using his coffees. His work is highly regarded, both within the Savage coffee line and his producing farms. During a visit to Panama, we met Jamison and toured Finca Deborah, witnessing his deep knowledge and passion for coffee. This passion is evident in the quality of his coffee, like with this anaerobic washed Gesha.

by Onyx Coffee Lab · Arkansas

🚚 Ships from Arkansas

Elida Estate in Boquete, Panama has become synonymous with industry-leading quality when it comes to coffee. Winning the best of Panama and the choice of many world champions, their Gesha has literally changed the way coffee is now traded. Enjoy legendary work from true master farming, perfectly encapsulating what we expect from a washed Gesha grown in Panama.

by Onyx Coffee Lab · Arkansas

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Juan Peña is one of Ecuador’s most celebrated coffee producers, helping establish the country as an exciting emerging origin through an unwavering focus on quality and innovation. His natural processed Gesha is routinely one of our favorite coffees he produces, offering vibrant fruit character, floral aromatics, and refined sweetness.

by Onyx Coffee Lab · Arkansas

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The story of Hacienda La Esmeralda and the Gesha coffee variety is one of chance, dedication, and innovation. The Peterson family's discovery and cultivation of the Gesha variety on their Panamanian farm revolutionized the coffee industry, leading to the creation of some of the world's most esteemed and quality coffees, and setting new standards for quality and specialty coffee production. This is a product of the esteemed farm.

by Onyx Coffee Lab · Arkansas

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This is an offering from our friend Jameson Savage from the esteemed Iris Estate. While we have passively worked together on a few projects over the last season, we have solidified our partnership at the outset of the harvest with an offering from each one of his farms. This Iris Estate Gesha is a washed expression of the variety, ushering forward a clean and floral cup, reminiscent of jasmine and lime.

by Onyx Coffee Lab · Arkansas

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Time and time again, this Gesha variety produced by Juan Diego de la Cerda exceeds our expectations. After three years of collaboration, we have refined our roasting and partnership to the pinnacle of Gesha produced in Guatemala. Enjoy the fruits of this partnership in a cup laden in white flower florals and ripe citrus.

by Onyx Coffee Lab · Arkansas

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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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Grown near Carpinteria in the coastal foothills of Santa Barbara County, this Geisha from Finca 1890 reflects one of California’s most unique coffee-growing environments. Shaped by a cool Pacific microclimate and careful cultivation, the coffee is hand-picked at peak ripeness, yeast-fermented for 48 hours, then washed and slowly dried for exceptional clarity and refinement.

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, so we are excited to continue working alongside Juan to roast this small batch of his Gesha variety.

by Onyx Coffee Lab · Arkansas

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This delicate and sweet Gesha variety is produced in Southern Peru by the Solorzano Family. Cusco is a fascinating growing region with soaring heights and unique microclimates, yielding coffees like this, bursting with acidity and complex sweetness. This coffee performs exceedingly well as a filter offering.

by Onyx Coffee Lab · Arkansas

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Habtamu Fekadu Aga was founded in 2015 by Aaga Dinsa, a coffee farmer's grandson. The company holds organic and Fair for Life certifications, contributing $0.12 per pound of exports and 5% of profits to community development, by which they supply food, clothing, schooling, and roads. Beyond the social initiatives, the coffee is fantastic. 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

🚚 Ships from Arkansas

Jamison Savage is a name that has loomed large within the competition world for years. We have long been fans of his work both within the Savage coffee line, as well as his own producing farms. During our time in Panama for a harvest visit, we made the picturesque drive from Boquete to Volcan, Panama. We met Jamison in Volcan, hopped into his 4x4 truck, and made the steep climb up to Finca Deborah. Spending an afternoon with Jamison was illuminating, showing the depth of both knowledge and passion that he has for coffee, people, and the land.

by Onyx Coffee Lab · Arkansas

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Organic Ecuador virgin cocoa butter retains the delicate chocolate aroma with its natural characteristics. A generous amount of Onyx Coffee Lab Tropical Weather ground into the chocolate gives a beautiful caramel color and a nice cappuccino-like intensity. Coracle Coffee melds specialty grade instant coffee with zero-waste packaging with the goal of making high quality coffee accessible to anyone.

by Onyx Coffee Lab · Arkansas

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Condor Ridge’s Caturra is grown in Southern California, where a small but dedicated group of producers are working to establish coffee as a viable domestic crop. Caturra, a compact variety known for its balanced cup profile is well-suited to the farm’s controlled growing conditions. Due to California’s climate, marked by lower humidity and greater temperature swings, cherry development is slower and more closely managed, often resulting in clean, structured cups that highlight what is possible with specialty production in California.

by Onyx Coffee Lab · Arkansas

🚚 Ships from Arkansas

by Onyx Coffee Lab · Arkansas

🚚 Ships from Arkansas

Elida Estate in Boquete, Panama has become synonymous with industry-leading quality when it comes to coffee. Winning the best of Panama and the choice of many world champions, their Gesha has literally changed the way coffee is now traded. Enjoy legendary work from true master farming, perfectly encapsulating what we expect from a washed Gesha grown in Panama.

by Onyx Coffee Lab · Arkansas

🚚 Ships from Arkansas

Finca La Negrita sits at 1,800 meters on the slopes of Colombia’s Nevado del Tolima. The farm’s location, where glacial air from the volcano meets warm currents from the Magdalena River, creates a rare microclimate: misted nights, slow cherry maturation, and nearly year-round harvests. Only ten percent of the land is planted in coffee. The rest remains forested, supporting local biodiversity and stabilizing the climate.

by Onyx Coffee Lab · Arkansas

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This natural lot from Elshadai Estate in Kiambu County may mark the farm’s final harvest, as rising land value near Nairobi threatens its future. Discovered by Kenyan coffee professional Judy Murimi, the coffee underwent an estimated two-day anaerobic fermentation before drying on raised beds. With layered sweetness and gentle fruit complexity, it offers a compelling profile while being a tribute to a disappearing coffee landscape.

by Onyx Coffee Lab · Arkansas

🚚 Ships from Arkansas

by Onyx Coffee Lab · Arkansas

🚚 Ships from Arkansas

by Onyx Coffee Lab · Arkansas

🚚 Ships from Arkansas

by Onyx Coffee Lab · Arkansas

🚚 Ships from Arkansas