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Onyx Coffee Lab

Kenya Kiunyu OT-18

Blackberry, brown sugar, peach.

Boasting brown sugar, vibrant blackberries, and juice-dripping peach, this showy coffee also carries black tea and hibiscus notes. Bright, sparkling acidity plus soda-like aftertaste; it’s a perfect companion for late summer days.

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Country
Kenya
Region
Nyeri
Farm
Kiunyu Factory
Elevation
2000m
Variety
SL28
Process
Washed Process

Kiunyu Factory

Established in the 1960s, Kiunyu is one of two wet mills (factories) owned by the Karithathi Farmers Cooperative Society. Matthew Nthiga manages Kiunyu factory, which processes coffees for 1200 smallholder members growing coffee in the surrounding areas near Kagumoini, Kianduma, Kiambuku, Kiambatha, Gature and Kiamuki.

Kiunyu factory is forging ahead with sustainable practices including a water filtration system, new conditioning bins, and drying beds designed to ensure optimal processing. They did a masterful job on this lot, which jumped off the cupping table during a recent sourcing trip by Onyx Coffee Lab. They nabbed it when it went to auction, and now that the shipment has landed at their roastery, it has more than delivered.

Nyeri

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.

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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 not only cleaned house at the April 2017 U.S. Coffee Championships, Andrea Allen placed second in the Barista Championship both 2017 and 2018, Dylan Siemans won first in Brewer's Cup 2017, and 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, and was chosen by Architectural Digest as Arkansas' most beautiful coffee shop.

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