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Coffee Description

This natural-process coffee powers through with honeyed red fruit depths—strawberry, raspberry—along with tantalizing tropical notes of pineapple gummies and ripe mango in the finish. Articulated acidity is bright and sweet while velvety body and sweet cream mouthfeel team up for an exciting, repeatable cup.

Light Roast

Roast Level



Ethiopian Heirloom






Sidama, Ethiopia

About Smallholder producers of Ethiopia

When Onyx Roasters met up with Catalyst Coffee Consulting and Dominion Trading in Ethiopia this year, initially it was the superlative aromatics led them to cup and ultimately acquire this natural processed Shantawene creation. They also met Getachew.

Getachew runs the Shantawene Mill, and Onyx says, “By the extremely clean nature of the coffees, [it’s evident] he runs a tight ship.” He does indeed, and the smallholder producers in the area bring their cherries to the mill with confidence that processing will bring the best out of them. Thanks to recent favorable government legislation, mills such as Shantawene are able to deal directly with roasters and exporters, bringing their farmers better return for their coffees.

Sidama, Ethiopia

Rogers, 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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