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Onyx Coffee Lab

Kenya Gachatha OT-19

Black currant, red wine, candied grapefruit.

This coffee launches with aromas of black currant, orange spice marmalade, and tea rose. In the cup, enjoy bright jammy berry, red wine, and candied grapefruit notes melded with complexity of sweetly tart acidity and velvety body. It’s a very articulate and full-flavored offering.

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Country
Kenya
Region
Nyeri
Farm
Gachatha Farmer Cooperative
Farmer
Smallholder producers
Elevation
1800-2100m
Variety
SL28
Process
Washed Process

Meet Smallholder producers

Every year the Gachatha factory (wet mill) produces some of the best Kenya coffee, and this lot from outturn 19 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 12 years now, and her dedication and consistency is key to providing great coffees.

Gachatha factory 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

Coffee from the Nyeri District is sometimes referred to as “the heart of Black Gold Coffee” due to the intensity of flavor packed into slow-developing, very dense beans. Grown in the highlands between the eastern base of the Aberdare Range and the western slopes of Mt Kenya in young volcanic soil and blessed by strategic rainfall, beans develop a classic balanced Kenyan taste profile: fresh fruitiness, crisp citrus, bright and balanced acidity.

Part of Kenya’s rich agricultural sector, the Nyeri region became UTZ certified in 2008, and since then, there has been a tremendous improvement in coffee quality. Smallholders rather than large estates are most common, and most growers belong to cooperative organizations which own processing mills to which members can bring their harvested cherries.

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 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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