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Onyx Coffee Lab

Colombia Aponte Village 2018 Harvest

Honey, cherry, fig.

$20
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12oz / whole bean / free shipping

Deep cherry complexity, honey-like sweetness, and fig finish with a baking spice note set this coffee apart from the pack. It features bright, floral acidity and silky body, and shines in every extraction method.

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Country
Colombia
Region
Nariño
Farm
Aponte Village
Elevation
2100m
Variety
Caturra
Process
Honey Process

Aponte Village

Every coffee has its own unique story, like this one grown on communal ground by Inga people, direct descendants of pre-hispanic Incas. Originally nomadic warriors, the Inga took refuge high in the mountains from the Spanish conquistadores, where they lived in anonymity until the latter part of the 19th century.

Life has not been easy for the Inga people. Their rich, isolated land deep in Juanambú canyon has long been a battleground between drug traffickers, guerrilla, and paramilitary groups, and poor farmers were often forced to grow coca for the warlords. However, that is all fading into the past, and coffee cultivation is bringing reliable income without danger. The population of Aponte, who live as closely as possible to their ancestral laws and traditions, are working hard to produce quality coffee. Their efforts, elevation, and rich volcanic soil, all combine to make an exceptionally complex and sweet coffee.

Nariño , Colombia

It has been said, “The heart of Colombian coffee sits in the mountains of Nariño.” In fact, Nariño is the first coffee region in Colombia to earn recognition as as a regional denomination of origin. According to the Colombian Coffee Growers Federation, Origin Status Denominations mark agricultural products whose qualities are associated with their place of origin. The CCGF states, “Besides natural features like climate and soil conditions, denominations of origin also involve human, cultural and traditional attributes which are reflected on the development and harvesting processes of the product.” Nariño coffees are known for their intense aroma, high acidity and sweetness.

Here farms are small, and families have been growing coffee for generations. Since the area is so large, infrastructure minimal, and the crop cycle extended, most growers wash, ferment, and dry their own coffees, taking them to be sorted and graded once they have large enough lots.

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Location
Springdale, AR
Contact
Email
479-799-6552

Onyx Coffee Lab

Lest the myth perpetuate that specialty coffee does not come from Arkansas, Onyx Coffee Lab is blowing that particular urban legend out of the water while creating a few of their own. Husband-wife owners Jon and Andrea Allen have rapidly taken the coffee world by storm with their combination of art and science.

The magic starts with sourcing, with countless small sample batches from coffee importers and with direct visits to farms around the world. "I know direct trade means a lot of different things to different people, but for us if we don’t put money in the producers hands we won’t call it direct trade," says Jon. Once found, the coffees are carefully roasted in twenty-pound or smaller batches, then shared with the three Onyx cafés and over 150 wholesale customers in thirty states.

Clearly Onyx Coffee Lab knows what they're doing: not only were they named Imbibe Magazine's 2016 Coffee Bar of the year, this northwest Arkansas matrix of coffee know-how just cleaned house at the April 2017 U.S. Coffee Championships. Andrea Allen placed second in the Barista Championship, Dylan Siemans won first in Brewer's Cup, and roaster Mark Michaelson place first in the Roaster Championship!

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