Coffee Description

This honey-processed coffee offers cherry, pomegranate, and apple candy fragrances. Flavor notes include clean floral honey and subtle, fresh strawberries laced with brown sugar and a hint of pie crust. Bright, bracing acidity. Exceptionally sweet, velvety body. Stellar.

Light Roast

Roast Level

Light

Variety

Caturra

Process

Honey

Elevation

2100m

Region

Nariño, Colombia

About Aponte Village of Colombia

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

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Location
Rogers, AR
Contact
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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 routinely cleans house at the U.S. Coffee Championships; Andrea Allen placed second in the Barista Championship in 2017, 2018, and 2019 while Dylan Siemans won first in Brewer's Cup 2017 and 4th in the Barista category, 2019. Roaster Mark Michaelson took place first in the Roaster Championship, 2017 and 3rd in 2018. Already in 2019, Onyx has garnered a Good Food Award, was chosen by Architectural Digest as Arkansas' most beautiful coffee shop, and placed in 4 of the 5 categories at the U.S. Coffee Championships.

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