Coffee Description

Exceptionally fruit-forward, raspberry and lavender partner with black tea and chocolate notes in this beautiful, clean coffee. Velvety, with a sweet, winey acidity, perfect terroir and intentional processing unify to create a one of a kind coffee.



Light Roast

Variety

Ethiopian Heirloom

Process

Natural

Elevation

2100m

Region

Sidama, Ethiopia

About Bombe Washing Station of Ethiopia

Bombe washing station is a culmination of several years of preparation for Sidama coffee man Assefa Dukamo (shown here with his son, Keneon) and his family. Not only is the mill well-organized and run by a top-notch team, but the community of smallholder producers achieved several levels of certification, including NOP and JAS Organic as well as C.A.F.E. Practices. The allows the local coffee cherries, which are already grown with organic practices, to reach new markets around the world.

In 2018, Bombe washing station has focused on specialty micro-lots in conjunction with Catalyst Trade, a boots-on-the-ground American-Ethiopian partnership that is involved at every level of processing, cupping, sampling and importing. For the 2017/2018 production cycle, they implemented drying tables with shade mesh canopy for slower and more gentle drying. “Cup characteristics of these shade dried naturals enhance fruit juice character and sweetness” (Catalyst Trade).




Sidama, Ethiopia

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Location
Springdale, AR
Contact
Email

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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