Onyx Coffee Lab Colombia Edward Sandoval Chiroso

Alo Coffee’s selections represent the core of their work in Bensa, high-elevation coffees sourced from surrounding smallholder farmers. Through precise harvesting and carefully managed processing, Alo produces clean, expressive lots that showcase the clarity, sweetness, and floral complexity that define Sidama’s most celebrated terroir.

by Onyx Coffee Lab · Arkansas

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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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Sourced from the highlands of Cajamarca in northern Peru, this decaf espresso highlights the region’s long tradition of smallholder coffee production and careful washed processing. Expect a balanced cup with notes of chocolate, citrus, and soft stone fruit sweetness, offering clarity and structure without sacrificing approachability. A dependable and expressive profile, shaped by generations of producer knowledge and Andean terroir.

by Onyx Coffee Lab · Arkansas

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This washed expression of Typica Mejorado from Juan Peña is his best lot we have had in many years of collaboration. A favorite amonst the roasting staff, this microlot hits all the marks of a great washed coffee- depth and complexity in sweetness, all balanced by a tart, almost red-fruit-like acidity.

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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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.

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

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El Diviso has become one of the defining names in modern Colombian specialty coffee, known for pushing processing innovation while maintaining clarity and balance in the cup. This washed Gesha immediately stood out to us on the cupping table for its remarkable florals and refined structure, offering a more elegant and articulate expression of the Lasso brothers’ work while still carrying the complexity and vibrancy they are known for.

by Onyx Coffee Lab · Arkansas

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From the high elevations of Nariño, this Pink Bourbon from Altos de Quitumpamba in Buesaco is grown at 2,200 meters, where altitude and volcanic soils drive intensity and clarity. Produced by Carolina Chalapud Daza and Guillermo Torres Daza, it’s a carefully washed coffee with monitored fermentation and slow raised-bed drying, resulting in a remarkably complex, high-elevation expression of Pink Bourbon.

by Onyx Coffee Lab · Arkansas

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Another in a series of wildly fruit-forward coffees out of Colombia, but this time as a Swiss-Water Decaf! Inoculated fermentations and co-fermentations have exploded in popularity within Colombia, and Forest Coffee leads the charge with this melon co-ferment. With a distinctive candy-forward sweetness and none of the fermented fruit funk, this is a perfect micro-lot for those who are curious about this new trend in post-harvest processing, without the caffeine.

by Onyx Coffee Lab · Arkansas

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Alo Coffee’s main station selections represent the core of their work in Bensa, high-elevation coffees sourced from surrounding smallholder farmers. Through precise harvesting and carefully managed processing, Alo produces clean, expressive lots that showcase the clarity, sweetness, and floral complexity that define Sidama’s most celebrated terroir.

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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by Onyx Coffee Lab · Arkansas

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Boasting an incredibly bright flavor profile with notes of lemon and cherry, the cacao from the Kokoa Kamili Fermentary in central Tanzania is a standout in the craft chocolate world. As a 70% dark chocolate, the nuances are drawn out with just the right balance of sweetness to be super approachable. We then zested hundreds of lemons, dried the zest, and blitzed it with organic cane sugar to create a wonderful 'lemon crunch' to add onto the chocolate bars. This accentuates the bright lemon notes and provides just a hint of texture to make this citrus bomb of a chocolate bar.

by Onyx Coffee Lab · Arkansas

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We’re delighted to share the return of our annual Holiday release — a joyful, crowd-pleasing coffee that captures the spirit of gathering. This year’s offering comes from METAD, our closest relationship in Ethiopia. Roasted to a deep, developed medium profile, this coffee expresses rich cocoa foundations layered with notes of spiced berry compote and a lingering sweetness reminiscent of warm cobbler. It’s a versatile cup, nuanced enough for the coffee nerds, yet comforting and approachable for those who take theirs with generous cream and sugar. (looking at you, in-laws.)

by Onyx Coffee Lab · Arkansas

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Teas Included: Earl Grey - 15 Sachets Onyx Tealight - 15 Sachets Onyx Gochujang Chai - 15 Sachets Lavender Chamomile Rooibos - 15 Sachets Peppermint Yerba Mate - 15 Sachets Raspberry Hibiscus - 15 Sachets Genmaicha - 15 Sachets Mao Jian - 12 Sachets Golden Monkey - 12 Sachets Ginseng Oolong - 12 Sachets *Unfortunately, we are not able to offer substitutions.

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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Produced by Faustino Flores in San Ignacio, this Gesha microlot reflects the multi-generational foundation of El Morito. The first in his family to follow his father into coffee, Faustino brings decades of experience to one of El Morito’s most developed farms, pairing inherited knowledge with a clear openness to innovation. The result is a Gesha that expresses both legacy and intention, shaped by careful stewardship and a deeply rooted sense of place.

by Onyx Coffee Lab · Arkansas

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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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by Onyx Coffee Lab · Arkansas

🚚 Ships from Arkansas

Enjoy true temperature stability and pressure control at your fingertips, through an intuitive design. Whether you’re just starting out with espresso, or you’re a seasoned barista looking to dial in every aspect of your brew, this machine makes exceptional espresso part of your daily ritual. 2-year standard warranty.

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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Special Edition Muse for Crystal Bridges

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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