This deeply sweet, honey processed coffee from the northern Chalatenango Mountains is one of our favorite annual offerings. Finca Santa Rosa is owned by our good friend, Jorge Rivera, whom we have been working with for six years. Concord grape is the most forward note in the cup & starts the journey of this complex flavor profile.
Season after season, the coffees we purchase from Jorge Raul Rivera tend to be some of our top lots of the year. Raul has a razor-sharp attention to detail, which is what it takes to produce award-winning coffees so consistently. That focus extends far beyond just processing and drying. Each season, we cup offerings from Santa Rosa that are separated down ‘day lots.’ We cup through these individual pickings to build a profile that we believe best reflects the terroir and processing of Santa Rosa. This season we cupped these selections at Raul’s lab in San Salvador, with stunning views of the city. Shortly after we made our selections, Raul went on to take second place in the Cup of Excellence. Each season has its unique challenges, and it has been this way since we began to work with Jorge Raul Rivera. The one thing that has been consistent since we first met him at a Roasters Guild retreat nearly six years ago is Jorge’s willingness to work extremely hard with the highest level of hospitality, which is evident in the quality of his coffee and his relationships. Since our first visit to Santa Rosa where he showed us around his favorite spots in El Salvador, to the season when we could only communicate via WhatsApp, his attention to detail and penchant for quality is what shines the brightest.
Whole Bean
French Press
Drip Grind
Espresso Grind
Other Sizes
Light
Full, Complex
Concord Grape
Concord Grape, Rose, Orange, Fresh Fig
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This deeply sweet, honey processed coffee from the northern Chalatenango Mountains is one of our favorite annual offerings. Finca Santa Rosa is owned by our good friend, Jorge Rivera, whom we have been working with for six years. Concord grape is the most forward note in the cup & starts the journey of this complex flavor profile.
Season after season, the coffees we purchase from Jorge Raul Rivera tend to be some of our top lots of the year. Raul has a razor-sharp attention to detail, which is what it takes to produce award-winning coffees so consistently. That focus extends far beyond just processing and drying. Each season, we cup offerings from Santa Rosa that are separated down ‘day lots.’ We cup through these individual pickings to build a profile that we believe best reflects the terroir and processing of Santa Rosa. This season we cupped these selections at Raul’s lab in San Salvador, with stunning views of the city. Shortly after we made our selections, Raul went on to take second place in the Cup of Excellence. Each season has its unique challenges, and it has been this way since we began to work with Jorge Raul Rivera. The one thing that has been consistent since we first met him at a Roasters Guild retreat nearly six years ago is Jorge’s willingness to work extremely hard with the highest level of hospitality, which is evident in the quality of his coffee and his relationships. Since our first visit to Santa Rosa where he showed us around his favorite spots in El Salvador, to the season when we could only communicate via WhatsApp, his attention to detail and penchant for quality is what shines the brightest.
It was some years ago that we Jon and Andrea, began to dream of serving a sweet, black cup of coffee to our customers in Arkansas. This coffee, the mythical bridge between the blended chocolate drink and a strong black cup, needed to combine the delicate flavors only present when coffee is grown and processed with love and care, roasted to enhance but not mask flavor, and brewed to highlight those flavors. This is how Onyx Coffee Lab was born in October of 2012.
Our mission is pretty simple: to source and serve the best coffees in the world. Perhaps this is really ambitious, but we believe it’s pretty simple. Customers want to taste differences in coffee, not only on the black coffee level, but also when espresso and milk are poured together, and on another level, when coffee is treated as a culinary item and paired with beverages and food items that you wouldn’t expect.
The best business practice that Onyx Coffee Lab has and strives to continue is to be an owner-driven business. The difference between an owner run café, restaurant, roaster, retail shop, and so on is almost always evident in customer service, quality of product and atmosphere. It’s no easy task to translate passion for award winning coffee into a well-run business. We think it’s a carefully constructed balance of demand for excellence, passion, heart, and recognizing when we need someone to step into a leadership role. Every cup of freshly roasted coffee from Onyx has been carefully curated by us- from the very beginning with the farmer, through the roastery and to our customers. Without all of those hands, we are nothing, and we are there over each step in the process, demanding, sipping, loving, encouraging, instructing. We are Onyx Coffee Lab.
Our Organic Colombia Cauca ACEC Fairtrade EP awakens with an aroma of citrus, with a medium sweetness. Flavor notes of lime, graham cracker and sweet ...
Roast :
Medium
Body :
Full
Acidity :
Medium
Notes :
Lime, Graham Cracker, Nectarine
Our El Salvador Las Mercedes Pepinal 1 is back offers flavors of hot cocoa, lemon verbena, and graham crackers. The cocoa with grahams was almost a ch...
Roast :
Medium Light
Body :
Full
Acidity :
Sweet and lively acidity
Notes :
Hot Cocoa, Lemon Verbena, Graham Cracker
A rich, full-bodied cup with smoky and sweet tones, resulting from a combination of our French Roast cut with a full city roast Sumatra Blue Lintong. ...
Roast :
Dark
Body :
Full, rich
Acidity :
Complex
Notes :
Rich, smoky, sweet tones