Onyx Coffee Lab

Following our first offering from Altos de Quitumpamba, we're excited to share this second release from Carolina Chalapud Daza and Guillermo Torres Daza, this time showcasing the remarkable Chiroso variety. Grown at 2,200 meters in the volcanic soils of Buesaco, Nariño, and processed with a meticulous washed method featuring monitored fermentation and slow raised-bed drying, the result is a coffee that balances crystalline acidity, delicate florals, and a deeply expressive sweetness. Source: onyxcoffeelab.com (roaster’s own copy).

Bryan is a third-generation coffee grower from Huila who has chosen to carry his family’s legacy forward with a clear focus on quality and innovation. Rather than maintaining tradition for tradition’s sake, he’s actively refining farm practices and investing in new varieties to elevate the potential of his coffees. His farm is located in Pitalito, Huila, at elevations ranging from 1,500–1,800 meters above sea level. Here, Bryan cultivates expressive varieties,pairing careful agronomic decisions with a long-term vision for specialty coffee rooted in both heritage and progress. Source: onyxcoffeelab.com (roaster’s own copy).

Circadian is a fully tailored coffee experience designed to optimize your caffeine intake without sacrificing sleep. Select the perfect amount of caffeine in each cup with our caffeine calculator, or buy the box set to try them all. Source: onyxcoffeelab.com (roaster’s own copy).

This naturally processed coffee has become a staple in our Central American offerings and a reflection of our years working with Las Lajas. Today, they process this lot specifically for us, building a profile around the attributes we’ve come to love. Expect notes of pineapple and blueberry with a soft milk chocolate sweetness. Source: onyxcoffeelab.com (roaster’s own copy).

Another in a series of wildly fruit-forward coffees out of Colombia, but this time as a Swiss-Water Decaf! Inoculated fermentations and co-fermentations have exploded in popularity within Colombia, and Forest Coffee leads the charge with this melon co-ferment. With a distinctive candy-forward sweetness and none of the fermented fruit funk, this is a perfect micro-lot for those who are curious about this new trend in post-harvest processing, without the caffeine. Source: onyxcoffeelab.com (roaster’s own copy).

Rest easy with this washed decaffeinated coffee from Cauca, Inzá. We’ve intentionally sourced this coffee for the purpose of decaffeination, selecting this regional lot from San Antonio for it’s structured sweetness of red apple and raw sugar, with a balanced acidity reminiscent of pear. Source: onyxcoffeelab.com (roaster’s own copy).

This is a unique fruit-infused decaffeinated micro-lot from our friend Sebastian Ramirez. Sebas often experiments at El Placer with the addition of fruit within the fermentation process, and this particular coffee has been co-fermented with red fruits, imparting a strong flavor of fruit throughout the drinking experience. Source: onyxcoffeelab.com (roaster’s own copy).

While most of our coffees thrive on the lighter side of roasting, there is a culture dedicated to the dark side. The traditional European style of coffee is still prevalent in many parts of the world and we honor this by crafting Eclipse—our most developed offering. The origin will change with seasonality but remains darker than a Darren Aronofsky movie at midnight. Source: onyxcoffeelab.com (roaster’s own copy).

This is our second release of Fincas del Putushio, a new planting from Jose Jijon. Working together with his father Pepe, they used what they had learned developing Finca El Soledad and adapted it to a high-elevation farm in a different region. Through unique challenges and trials, the effort put forth yields a tremendously clean and elegant cup. Source: onyxcoffeelab.com (roaster’s own copy).

This anaerobic natural processed coffee from Juan Peña hits all the marks we love about limited-oxygen fermentation. Expect a winey and fruity cup reminiscent of cherry, with a complex finish of honey and stone fruit. La Papaya has become a shining example of agricultural innovation and this is one offering you don’t want to miss. Source: onyxcoffeelab.com (roaster’s own copy).

This deeply sweet washed coffee from the Chalatenango Mountains comes from Finca Santa Rosa, owned and operated by our good friend Jorge Raul Rivera. Grape and rose lead the cup, opening into a layered and complex profile that has made Santa Rosa a standout in our coffee lineup. Source: onyxcoffeelab.com (roaster’s own copy).

Source: onyxcoffeelab.com (roaster’s own copy).

Source: onyxcoffeelab.com (roaster’s own copy).

Mullugeta Muntasha’s journey from truck driver to esteemed coffee producer reflects his passion and dedication. Raised in Bursa, a region where coffee was once unknown, Mullugeta returned to his roots in 2021 to establish Dawencho, a drying station that soon earned accolades in the Cup of Excellence. By 2022, four of the top 10 winners were from his lots, including the top-ranking coffee from his brother-in-law. This natural lot reflects his hard work and dedication to elevating coffee production in his home region. Source: onyxcoffeelab.com (roaster’s own copy).

Source: onyxcoffeelab.com (roaster’s own copy).

Fredy Perez is a longtime producer in San Andrés, Lempira, and one of the people who first helped us find our footing in this relatively young coffee-producing region. Since beginning our work here around 2021, Fredy has become both a trusted producer and an important local connection, helping introduce us to neighboring farmers while continuing to push the quality of his own coffees forward. Source: onyxcoffeelab.com (roaster’s own copy).

This AA seperation comes from Kamunyaka, a washing station within the Iria-Ini Farmers Cooperative Society in Kenya’s central highlands. Sitting around 1,700 meters above sea level and serving a community of smallholder producers, Kamunyaka is part of a broader effort within Iria-Ini to revitalize its stations through careful processing, experimentation, and a renewed focus on cup quality. This natural lot reflects that transformation and the station’s growing potential. Source: onyxcoffeelab.com (roaster’s own copy).

San Vicente Yogondoy Geisha is produced by six farmers in Oaxaca’s Sierra Sur, where coffee grows beneath native shade on forested slopes cooled by Pacific winds. Rooted in Zapotec traditions and communal practices like Tequio, the community has steadily improved both coffee quality and yields through years of investment in farm health and biodiversity. Source: onyxcoffeelab.com (roaster’s own copy).

Monarch is our most developed roast that conveys a flavor profile that we intentionally designed to work well with milk. Cream and plant based beverages mix with ease, creating a rich, decadent flavor. It involves a natural, sugar-dense coffee that binds to the fats and creates multiple complex caramelized notes during the roasting process. Look for dark chocolate and undertones of thick winey berries. Enjoy as drip or espresso. Source: onyxcoffeelab.com (roaster’s own copy).

The Savage Coffee line is a collaboration of boutique coffee producers located in Boquete Valley and Volcan, Panama, working together to produce some of the finest coffees in the world, directly to your door. With expertise derived from generations of producers who maintain best practice techniques and a strict attention to detail from agronomy to processing. This washed Gesha variety highlights the hard work and collaborative spirit of the Savage line. Source: onyxcoffeelab.com (roaster’s own copy).

This delicate and sweet Gesha variety is produced in Southern Peru by the Solorzano Family. Cusco is a fascinating growing region with soaring heights and unique microclimates, yielding coffees like this, bursting with acidity and complex sweetness. This coffee performs exceedingly well as a filter offering. Source: onyxcoffeelab.com (roaster’s own copy).

OK, so you need a quick burst of energy, but your bedtime is in three hours. You, my friend, need a POWER NAP. You already love our floral washed Worka from Ethiopia. Well, we blended it with a natural sugar cane process Colombia creating Power Nap. We created this "half-caf" blend just for you, a pre-roast blend of 50% of our beloved Ethiopia Worka and 50% of our Decaf Colombia Huila. The resulting cup is silky sweet and reminiscent of ripe peach and cocoa, with a sweet finish of brown sugar. It's so tasty; you might just have two cups and stay up past your bedtime... Source: onyxcoffeelab.com (roaster’s own copy).

This washed lot from Bensa was sourced from the Ayla Bensa washing station, nestled in the highlands of the Sidama region, an area renowned for its dense semi-forest and elevation-driven clarity. Cultivated at altitudes exceeding 2,000 meters, this coffee embodies the elegance of southern Ethiopia’s washed profile. Expect a fragrant cup anchored by delicate jasmine florals, crisp melon, and subtle yellow fruits, notes that unfold with clarity and composure through careful extraction. Source: onyxcoffeelab.com (roaster’s own copy).

Source: onyxcoffeelab.com (roaster’s own copy).

Tropical Weather is a seasonal blend that celebrates coffees from our favorite coffee producing country: Ethiopia. We take a fresh washed offering that provides delicate florals and juicy texture, and incorporate a natural processed coffee that promotes pungent fruits and natural sugars. The result is indeed better than the sum of its parts. If you miss the long days of summer then Tropical Weather is your cup of sunshine. With a floral aroma, notes of berries and plum, along with the tannins and sweetness of sweet tea, you'll be leaving the house wearing shorts all year long. Source: onyxcoffeelab.com (roaster’s own copy).

Source: onyxcoffeelab.com (roaster’s own copy).