Coffee Beans

ONYX COFFEE   

COLOMBIA JAIRO ARCILA LYCHEE (10 oz) 

Elevated by a meticulous fermentation process, this lot underwent a 48-hour dry anaerobic fermentation, during which lychees were introduced into the environment. This infusion of fresh fruit in a controlled, oxygen-free setting enhances the coffee’s aromatic complexity, imparting delicate floral and tropical nuances. Following fermentation, the coffee was washed and dried on raised beds under temperatures below 35°C, preserving its clarity and structure- expect strong notes of lychee, lime, and florals throughout.

Notes of: Lychee, Lime rind, Pineapple, Rose

EL SALVADOR SANTA ROSA HONEY (10 oz) 

This deeply sweet, honey processed coffee from the northern Chalatenango Mountains is one of our favorite annual offerings. Finca Santa Rosa is owned by our good friend, Jorge Rivera, whom we have been working with for many years. Concord grape is the most forward note in the cup starting the journey of this complex flavor profile.

Notes of: Rose, Concord Grape, Milk Chocolate, Pink Grapefruit

COSTA RICA LAS LAJAS NATURAL (10 oz) 

This naturally processed coffee has become a staple in our offerings from Central America. Las Lajas is the premier coffee mill in Costa Rica and this lot highlights precisely why they're heralded as the best. Expect notes of grape, with an inherent sweetness of semi-sweet dark chocolate. We love this coffee for its versatility across brewing methods and extractions.

Notes of: Cherry, Milk Chocolate, Concord Grape, Honey

KENYA KIRIMARA AA (10 oz) 

Grown on Kirimara Estate in Nyeri’s volcanic highlands and sourced with Peter Mbature, this AA lot reflects Kenya’s hallmark clarity and structure. With eco-conscious washing and meticulous hand-sorting, it offers vibrant notes of orange, tart apple, and chamomile flowers, creating a clean, balanced expression of Mt. Kenya terroir and regional innovation.

Notes of: Orange, Chamomile, Gala Apple, Grape

INDONESIA HENDRA MAULIZAR ANAEROBIC (10 oz) 

As the son of a coffee producer in Aceh, Hendra Maulizar established his own processing station in 2010, growing from a one-acre operation to an impressive 10-hectare facility. By 2014, he turned his focus entirely to specialty coffee, investing in advanced post-harvest techniques and new infrastructure, including a wet mill, washing channels, and raised drying beds. This anaerobic natural processed coffee is a testament to innovation in all aspects to elevate the final experience of a coffee.

Notes of: Hibiscus, Guava, Plantain, Winey