Onyx Coffee Lab

Ethiopia Agaro Family

Black tea, peach, cocoa.

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12oz / whole bean / free shipping

Featuring complex flavors of peach, black tea, with lingering cocoa notes, this beautiful coffee carries a classic Ethiopian flavor profile.

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Guji zone
Nano Genji
Ethiopian Heirloom
Washed Process

Meet Nano Genji

For the third year running, Onyx is offering the sweet labor of the Agaro Family in the form of 2019's coffee crop. Previous years have featured Nano Challa mill for Onyx's first release of new crop Ethiopian coffee. But this year, Nano Genji, sister mill to Nano Challa (and located just a few miles away), has that honor.

Why 2 mills so near each other? Production has been pushed to the limits the past few harvests, creating the need for a second station. Enter Nano Genji. Now 630 grower-members are split between the two washing stations, creating even more room for growth.

Jimma Zone, Ethiopia

Gera woreda is in the Jimma zone of the Oromia region. One of nine ethnically-based regions in Ethiopia, Oromia, named after the Oromo people, was created in 1995 from the Sidama region. Verdant, often remote, it shares borders with all the other regions except Tigray. This border sharing has led to disputes, the most recent being August 2016. Currently, an unquiet lull exists that will hopefully solidify into justice for all involved.

But Oromia has been famous for more than just the recent political upheaval. It is in this region that the fabled goat herder, Kaldi, and his goats discovered the first coffee cherries around 400 A.D. Coffea Arabica has spread (with the help of mankind’s love affair with the magic bean) and now grows throughout the world’s temperate zones. But here in Ethiopia, coffee trees proliferate as they did all those centuries ago, and the air is sweet with the scent of coffee flowers--like jasmine and orange flowers, and yet not at all like.

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 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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