Medium

Onyx Coffee Lab

Guatemala Finca Isnul Washed

Milk chocolate, pineapple, hazelnut.

As if the classic pairing of milk chocolate and orange is not sufficient, this cup offers more--hazelnut (think Nutella) and pineapple, with sweetly-tart acidity, and silky body. Clean, balance, and consistent.

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Country
Guatemala
Region
Huehuetenango
Farm
Finca Isnul
Farmer
Danny Perez
Variety
Pacamara
Process
Washed Process

Meet Danny Perez

“This farm had belonged to our mother's family since 1940 and my grandfather since 1969,” says owner Danny Perez. Starting from the ground up, the family now processes, mills, cups, and exports specialty coffees directly to some of the best roasters in the world, and has garnered the coveted Cup of Excellence award multiple times, the latest being in 2017.

One of their specialities is meticulously prepared coffees of the Pacamara variety. Onyx is offering four microlots of these particular beans: natural, honey, hybrid-washed, and washed. This washed coffee is just what it sounds like--the coffee cherries are pulped to remove skin and pulp, then allowed to “ferment” to remove any mucilage clinging to the beans before being sent through the final washing and subsequent processing. Washed coffees offer a clean, uniform cup with citric acidities and a sweet, caramelized note.

Links
Web
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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 just cleaned house at the April 2017 U.S. Coffee Championships. Andrea Allen placed second in the Barista Championship, Dylan Siemans won first in Brewer's Cup, and roaster Mark Michaelson place first in the Roaster Championship!

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