Coffee Gift Box

For those who love Coffee, our large gift box with coffee from Onyx Coffee! Four choices of special coffee listed below plus:

• Dark Chocolate Covered Caramelized Hazelnuts with Turkish Coffee inside a reusable large Weck glass jar. 

• Our award-winning Hazelnut Praliné Bar with Turkish Coffee

• Choice of Onyx Coffee

• Contains:  Tree Nuts, Milk, Soy or Sunflower Lecithin 

• (Emulsifier).  Made in a Facility that uses Milk, Eggs, Tree Nuts, Wheat, Sesame and Soy.
• Store in a Cool, Dry Place (60-70F).  Do not Refrigerate.

ONYX COFFEE   

SEBASTIAN RAMIREZ WHITE HONEY GESHA

There are two mountain ranges spanning from the north border of Colombia to the South where it meets Ecuador. Nestled within the Occidental range, you’ll find some of the world's best coffees growing within Quindio. One producer contributing to this high reputation is Sebastian Ramirez, a fourth-generation producer and owner of El Placer Farms, an experimental commercial project where he produces amazing coffees. Within his tenure of growing coffee, Sebastian has planted Gesha, Red, Pink & Yellow Bourbon, as well as Wush Wush. His focus is not only on growing exotic varieties, but also on processing and extended fermentations. Sebastian controls variables like temperature and PH during his limited oxygen fermentation, and he also adds a mosto, a glucose-laden liquid that is left from the anaerobic fermentation of coffee cherries. The addition of this liquid innoculates the fermentation process with the dominate yeast and bacteria from the last fermentation, ideally creating a homogenous profile across processing.

Notes of: Jasmine, Pineapple, Lime, Manuka Honey

HONDURAS SAGASTUME FAMILY NATURAL

The Parainema variety is incredibly unique, and this natural-processed lot comes from Adan and Kilverth Sagastume, a father-and-son duo farming in Honduras’s Santa Barbara region. Sourced through our partnership with Benjamin Paz, this lot reflects a new generation of post-harvest experimentation in a region long known for its washed coffees. With layered fruit, sweetness, and structure, it highlights the Sagastumes’ deep roots and evolving perspective on coffee.

Notes of: Sweet Plantain, Blackberry, Cacao Nib, Molasses

RWANDA KANZU STATION NATURAL

Just west of Lake Kivu, the Kanzu station rests among mineral-rich volcanic hills where smallholder farmers grow Bourbon coffee alongside bananas and beans. For this natural lot, ripe cherries are hand-sorted and dried whole on raised beds for up to 30 days, allowing sugars to concentrate slowly within the seed. The result is a fruit-forward, structured cup shaped by altitude, terroir, and careful drying, reflecting Rwanda’s continued rise as a standout origin in specialty coffee.

Notes of: Dried Apricot, Cantaloupe, Agave, Bittersweet Chocolate