Onyx Geometry Blend - Medium Dark Roast Coffee
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STORYarticle-shape

Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee."

It's our answer for everything and has two of our favorite coffees—a washed processed Ethiopian & Colombian. This blend has become one of our favorite coffees. We love it as a filter coffee, and we love it as espresso. And not only does is it taste great as either but it's easy to dial in as espresso or filter.

Admit it—when you were a kid, you didn't think you would be thinking of Geometry as an adult. But we have turned the tables on you, like a Lazy Susan. But don't worry, our Geometry will not stress you out like middle school. Great as a filter coffee or an espresso, this blend has become our answer for everything. Don't believe us? Here are some examples:

Q: Which coffee do you want for filter coffee? A: Geometry

Q: What coffee should we have as an espresso? A: Geometry

Q: The Pythagorean theorem is a formula used in which form of mathematics? A: Geometry

This coffee is ridiculously good and approachable while also remaining complex. It will convert even the most skeptical towards Specialty.

BLEND APPROACH

Our approach to creating blends is a bit different at Onyx. Instead of choosing coffees from specific countries or regions that will, in theory, intertwine well to develop complex & cohesive flavors like most, we start from the end and work our way back. This perspective means we choose to create a particular flavor profile first - deciding which acidities, sugars, and fats we want to accentuate for the coffee. Once a flavor profile has been set, in this case, blueberry, lemon, and tea for Geometry. We then start cupping blind through a large number of coffees to find these specific attributes. With this blend, the Colombian gives us a syrupy, clean, fermented fruit flavor. It shows itself upfront and in the finish. Next, we add a washed Ethiopian to add more fruit and complexity.

The purpose is that once a flavor profile is created, we update the coffees that make up Geometry every 2-3 months. This allows us to have a year-round blend with a flavor profile of high quality while retaining our commitment to seasonal coffees. This vigorous amount of cupping and blending takes a considerable amount of time. But we really think it makes the difference and is a system we use for all our blends.

Feel excited that the coffee you are tasting is always in season, and therefore, it is cupping and tasting to its full potential. We will never compromise our commitment to high-quality coffees and blends, whether it’s a single origin release or a blend component. You will not find Onyx buying “blender” coffees to save cost or prolong a good coffee. We also always keep blends to three coffees or less and maintain ratios in the build. This way what you extract is the flavor profile we designed.

onyx-coffee-lab

Geometry Blend

Roasts & ships Monday thru Thursday

Great as Espresso and Drip!

$22.50 / 10 oz.

SELECT GRIND

Whole Bean
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Whole Bean

French Press

Drip Grind

Espresso Grind

Other Sizes

10 oz.
2 lbs.
5 lbs.

or

Characteristics

CHARACTERISTICS

ROAST

Medium Dark

BODY

Silky and Round

ACIDITY

Sweet

NOTES

Berries, sweet lemon, earl grey, honey

[CLICK FOR MORE FACTOIDS]

Story

STORYarticle-shape

Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee."

It's our answer for everything and has two of our favorite coffees—a washed processed Ethiopian & Colombian. This blend has become one of our favorite coffees. We love it as a filter coffee, and we love it as espresso. And not only does is it taste great as either but it's easy to dial in as espresso or filter.

Admit it—when you were a kid, you didn't think you would be thinking of Geometry as an adult. But we have turned the tables on you, like a Lazy Susan. But don't worry, our Geometry will not stress you out like middle school. Great as a filter coffee or an espresso, this blend has become our answer for everything. Don't believe us? Here are some examples:

Q: Which coffee do you want for filter coffee? A: Geometry

Q: What coffee should we have as an espresso? A: Geometry

Q: The Pythagorean theorem is a formula used in which form of mathematics? A: Geometry

This coffee is ridiculously good and approachable while also remaining complex. It will convert even the most skeptical towards Specialty.

BLEND APPROACH

Our approach to creating blends is a bit different at Onyx. Instead of choosing coffees from specific countries or regions that will, in theory, intertwine well to develop complex & cohesive flavors like most, we start from the end and work our way back. This perspective means we choose to create a particular flavor profile first - deciding which acidities, sugars, and fats we want to accentuate for the coffee. Once a flavor profile has been set, in this case, blueberry, lemon, and tea for Geometry. We then start cupping blind through a large number of coffees to find these specific attributes. With this blend, the Colombian gives us a syrupy, clean, fermented fruit flavor. It shows itself upfront and in the finish. Next, we add a washed Ethiopian to add more fruit and complexity.

The purpose is that once a flavor profile is created, we update the coffees that make up Geometry every 2-3 months. This allows us to have a year-round blend with a flavor profile of high quality while retaining our commitment to seasonal coffees. This vigorous amount of cupping and blending takes a considerable amount of time. But we really think it makes the difference and is a system we use for all our blends.

Feel excited that the coffee you are tasting is always in season, and therefore, it is cupping and tasting to its full potential. We will never compromise our commitment to high-quality coffees and blends, whether it’s a single origin release or a blend component. You will not find Onyx buying “blender” coffees to save cost or prolong a good coffee. We also always keep blends to three coffees or less and maintain ratios in the build. This way what you extract is the flavor profile we designed.

Roaster Detail

Onyx Coffee Labarticle-shape

Estabilished:

2012

Owners:

Jon and Andrea Allen

Awards:

2020 US Brewers Cup Championship – 1st place, Elika Liftee 2020 US Barista Championship – 1st place, Andrea Allen 2020 US Brewers Cup Championship – 2nd place, Lance Hedrick 2019 US Cup Tasters Championship – 2nd place, Summer Zhang 2019 US Barista Championship – 2nd place, Andrea Allen 2019 Good Food Award Winner 2017 US Roaster Championship - 1st Place, Mark Michaelson 2017 US Brewers Cup Championship - 1st Place, Dylan Siemens

MORE COFFEES FROM THIS ROASTER

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.

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