Coffee Description

Toasted buttery pecans and vanilla flan with a hint of orange bitters hang out with apricot and sweet cream caramel. This celebration of aromas and flavors in a cup features bright kaffir lime acidity, juicy body, and lingering sweetness.

Light Roast

Roast Level









About Danny Perez of Guatemala

Finca Isnul has been in Danny Perez’s family since 1940. It started small, but the family worked hard and in time, it has become one of the biggest farms in the region with 160 hectares. Meanwhile, five generations of coffee knowhow has helped make Finca Isnul outstanding. In fact, it has placed in the Guatemala Cup of Excellence contest five times, including two in a row--2017 and this years crop, 2018.

At Finca Isnul, Danny and his family specialize in growing the Pacamara variety of coffee: a medium-sized tree with thick foliage that yields large oval-shaped coffee beans. Pacamaras tend to offer intense, complex aromas, medium to dense body, flavor notes of chocolate and caramel/butterscotch with fruit undertones. Finca Isnul pairs these exceptional coffees with meticulous processing. No wonder they’ve made a name for themselves!

About the Region

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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