Coffee Description

With a beautiful dichotomy of delicate and bold flavors, this coffee features underlying structure of white grape and tamarind, while botanical sugar cane and soft peach carry throughout the cup. Together they deliver an intense upfront moment that relaxes into subtleness at the end. It’s sweet. Complex. Juicy.



Light Roast

Variety

SL28

Process

Washed

Elevation

2050m

Region

Nyeri, Kenya

About Gachatha Factory of Kenya

Every year the Gachatha factory (wet mill) produces some of the best Kenyan coffees, and this lot from outturn 18 lives up to that reputation (an outturn is a term used in East Africa to designate a batch of coffee from a specific mill or estate). The quality at Gachatha is due to the coffees brought into the mill by smallholder producers and also to the expertise of Jane Nyawira. Jane has managed the mill for over 13 years now. It’s rare to have a manager work at one place that long, and her dedication and consistency is key to providing great coffees.

Gachatha Farmers Cooperative Society is located about 100 miles north of the capital city of Nairobi in the famed Nyeri coffee region. Approximately 1150 farmers belong to the Gachatha Farmer Cooperative. The combination of high elevations in the Aberdare mountain range and clean water from the Kangunu river utilized in processing, this station consistently produces incredibly sweet, complex coffees.




Nyeri, Kenya

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Location
Springdale, AR
Contact
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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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