Light/Medium

Onyx Coffee Lab

Colombia Armando Popayan

Orange zest, brown sugar, kiwi.

Sweet and juicy, this standout coffee features notes of orange zest, brown sugar, and kiwi. A top-of-the-wish-list microlot, it’s complex yet delicate, with satiny mouthfeel and hints of spice. Comforting. Clean. Balanced.

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Country
Colombia
Region
Nariño
Farm
La Cuerda
Farmer
Armando Popayan
Elevation
1850-1900m
Variety
Caturra
Process
Washed Process

Meet Armando Popayan

Armando Popayan has done it again at Finca La Cuerda. He’s produced another standout crop of coffee that does Colombia proud. He cultivates approximately 8000 coffee trees on his 2.5 hectares of land perched in the mountains of Colombia 1800 meters above sea level in the San Lorenzo Municipality of Nariño, and every year he delivers quality to the cupping table.

For this particular Caturra microlot, Armando first washed, then fermented the beans for 16 hours before drying them on raised parabolic beds. Meticulous in his processes, Armando is also a member of the FUDAM Association, a 100-member cooperative based in the hub of Nariño region, La Union. This partnership lends him further creds due to the strength of their milling practices and marketing logistics.

Narino, 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.

Links
Web
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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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