Onyx Coffee Lab - Honduras Kilverth Sagastume Natural - 10 oz.

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STORYarticle-shape

This fruit-forward natural is cultivated in Santa Barbara, Honduras by Kilverth Sagastume. This Parainema variety is heavy in tactile feel, with notes of plum and cacao nib. This is one of the few naturals we purchase from Santa Barbara, and we love it for its unique cup profile.

Four years ago, we ventured into building a sourcing program in Honduras. For us, there was only one person we would trust to build a completely fresh program in a relatively unknown region: Benjamin Paz. A figure who looms large in specialty coffee and in the community, Benjamin runs the specialty program for San Vicente, as well as operating four full production farms planted with exotic varieties. Within the community, Benjamin facilitates relationships with producers across Santa Barbara with roasters across the globe. We currently work with eleven producers in the area, with some of our highest quality washed lots coming from Santa Barbara.

Two seasons ago, we were offered a few natural processed lots, produced by the Sagastume family. The Sagastume family has farmed in this region for decades, and have adopted a fresh perspective on coffee farming. Whereas they had traditionally planted Pacas and washed nearly all their coffee, they’ve planted a few new varieties, as well as doing some natural experiments. This originates from Kilverth Sagastume, the son of a father and son duo cultivating neighboring plots of land.

Onyx Coffee Lab

Honduras Kilverth Sagastume Natural

Roasts & ships Monday thru Friday.
$25.00 / 10 oz.
SELECT GRIND
Whole Bean
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Whole Bean

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Espresso Grind

Other Sizes

10 oz.
2 lbs.
5 lbs.

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Characteristics
CHARACTERISTICS
ROAST

Light

BODY

Heavy

ACIDITY

Plum

NOTES

Plum, Cacao Nib, Black Tea Molasses

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Story

STORYarticle-shape

This fruit-forward natural is cultivated in Santa Barbara, Honduras by Kilverth Sagastume. This Parainema variety is heavy in tactile feel, with notes of plum and cacao nib. This is one of the few naturals we purchase from Santa Barbara, and we love it for its unique cup profile.

Four years ago, we ventured into building a sourcing program in Honduras. For us, there was only one person we would trust to build a completely fresh program in a relatively unknown region: Benjamin Paz. A figure who looms large in specialty coffee and in the community, Benjamin runs the specialty program for San Vicente, as well as operating four full production farms planted with exotic varieties. Within the community, Benjamin facilitates relationships with producers across Santa Barbara with roasters across the globe. We currently work with eleven producers in the area, with some of our highest quality washed lots coming from Santa Barbara.

Two seasons ago, we were offered a few natural processed lots, produced by the Sagastume family. The Sagastume family has farmed in this region for decades, and have adopted a fresh perspective on coffee farming. Whereas they had traditionally planted Pacas and washed nearly all their coffee, they’ve planted a few new varieties, as well as doing some natural experiments. This originates from Kilverth Sagastume, the son of a father and son duo cultivating neighboring plots of land.

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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