Onyx Coffee Lab

El Salvador Finca Santa Rosa Honey

Apple, floral honey, plum.

This unique honey process coffee shows the harmony coffees can provide. With a sparkling apple acidity, while also containing an incredibly dense sweetness, that resembles honey and brown sugar. The farm exclusively grows the Pacamara varietal and specializes in unique harvesting and processing techniques.

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El Salvador
Finca Santa Rosa
Jorge Raul Rivera
Honey Process

Meet Jorge Raul Rivera

Finca Santa Rosa occupies "Sitio Viejo" ("The Old Site") of Ilobasco before it was moved 150 ago. No traces remain of that old town, and in 2000, only pine trees grew on Finca Santa Rosa. But in 2002, Jorge Raul Rivera and his brother Jose’ Roberto learned about the Cup of Excellence awards and decided to plant the farm to Pacamara coffee with the express goal of ultimately placing in the COE awards. Utilizing the pine trees for shade, the brothers began their journey to coffee excellence.

Twelve years later, Jorge passed away in May, the month when coffee flowers bloom. But Jose’ carried on with their dream and in 2014, Finca Santa Rosa lot 2 won first place in the Cup of Excellence contest. 2015 found them placing once more. Jorge would be so proud.

Department of Cabañas, El Salvador

The Chalatenango sub-region lies within the Alotepec-Metapán coffee-growing region in northeast and north-central El Salvador, a series of often hard-to-access volcanic mountain ranges. One of the highest growing regions in the country, most coffees are SHB--Strictly Hard Bean, a designation given to beans grown above 1400 MASL.

This hilly country contains few large estates, so it lies with smallholder farmers to coax the best from the volcanic soil, and coffee trees do love this mineral-rich medium. One variety that is growing in popularity in this region is the large-beaned Pacamara, a crossing of the Pacas and the Maragogipe varietals resulting in a hybrid that is better than both parents. Intense in flavors and aromas with elegant acidity, it is hardy, disease resistant, and productive.

Springdale, AR

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!

Or try these other coffees from Onyx Coffee Lab...

  1. Medium

    Colombia Medellín Decaf

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  2. Light

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    Strawberry, floral honey, brown sugar.

    $19.50 / 12oz

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  3. Light

    Ethiopia Uraga

    Orange blossom, fresh peach, cocoa.

    $23 / 12oz

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  4. Light

    Kenya Thithi OT-15

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    $23.75 / 12oz

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  5. Light

    Kenya Thikagiki OT-15

    Orange blossom, honey, hibiscus.

    $23.75 / 12oz

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  6. Light

    Ethiopia Kercha

    Earl grey, ripe blackberry, blood orange.

    $23 / 12oz

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