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Onyx Coffee Lab

Ethiopia Bombe Bensa Washed

Raspberry, sweet tea, cocoa.

Silky and floral, this coffee showcases delicate raspberry, red fruits, and florals, along with deep cocoa notes. Bright, vibrant acidity pairs with caramelized, velvety body for a sweet, complex cup.

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Country
Ethiopia
Region
Sidama
Farm
Bombe Washing Station
Farmer
Assefa Dukamo
Elevation
2100m
Variety
Ethiopian Heirloom
Process
Washed Process

Meet Assefa Dukamo

Sidama coffee man, Assefa Dukamo, and his family own Bombe Washing Station, as well has the sister stations of Shantawene and Qonqona. Bombe serves as a central processing point for Organic Certified coffees grown by local smallholder producers. Bombe also centralizes special processing techniques.

3.7-hectares in size, Bombe Washing Station has the capacity to process 2.5 million kgs of cherries. According to Catalyst Trade who works closely with Assefa, Bombe Washing Station's four-disk Agard pulper in cherry red (shown to the right) anchors the mechanic's shack into the winding cement washing channels and fermentation tanks. Water from the nearby Bonara River is used to process coffees at Bombe.

Sidama, Ethiopia

The land of the Sidama people in the SNNPR region is one of the most green and fertile lands on the African continent, and because of that, its people were stable and self-sufficient, an independent nation-state until annexed to Ethiopia in 1891. And a word on the name Sidamo vs Sidama: the Sidama do not refer to themselves as Sidamo. They feel it is a label that represents the the conquest of their independence and the suppression of their identity as a people. They prefer Sidama.

Both washed and unwashed coffees are produced here. The beans are of medium size and green/grey in color. Washed Sidama coffee is particularly appreciated for its round cup, balanced acidity, body, and characteristic flavor, which is sweet in taste and a vital component of many roasters' lists.

Links
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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 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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