Onyx Coffee Lab

Krampus Holiday Origin 2018

Burnt sugar, black currant, dark chocolate.

Black currant brightness, smokey burnt sugar, cinnamon and deep chocolatey sweetness all combine to create a sensory experience that embraces the relaxed feeling of the holidays and yet keeps coffee sippers on their toes.

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Mill: Thikagiki
Krampas Holiday Origin Blend
Washed Process

Meet Krampas Holiday Origin Blend

Krampus (noun).

1) A European myth of a half-goat, half-demon that is St. Nicholas’ companion and punishes naughty children during Christmas season.
2) The name for one of the delicious holiday coffees from Onyx Coffee Lab.

Let's be honest; not everyone has been nice this year. Even us. Despite this, all of us deserve some joy, and so for the holidays, the savvy folks at Onyx Coffee Lab have created a sweet and smoky holiday single origin coffee called Krampus. Excellent for you or your enemies, whether it is your nemesis in the accounting department or your neighbor on the corner.

Back by popular demand, this single origin blend of coffees comes the Nyeri region in Kenya, and developed in the roast to a level of perfection of which even Santa would approve. Giving coal is so 2017. Stick some Krampus in their stocking instead.

Kirinyaga, Kenya

Coffee from the Kirinyaga region of Kenya flourishes in rich, volcanic soil and after selective picking, is processed in fresh water from the Kii River. Full of sweet complex flavors, lively acidity, and rich velvet body, specialty lots of Kirinyaga coffees carry a distinct terroir that some call classic Kenyan flavor. Here the climate is very like a European summer and much of the coffee grows in the shade of towering overstory.

Kirinyaga has both smallholders and medium-sized farms, some of which have their own processing equipment. For those that don’t, wet mills are accessible at local cooperative sites. Co-op member farmers can utilize any mill they choose, and unlike many coffee producing nations, Kenya’s traditional auction system rewards higher quality with higher prices, creating incentive for excellence both in coffee cultivation and processing.

Springdale, 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 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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