{"title":"Onyx Coffee","description":"","products":[{"product_id":"onyx-coffee-kenya-kevote","title":"Onyx Coffee - Kenya Kevote","description":"\u003cp\u003eCitric-acidity-forward boasts blackberry and papaya notes, this Kenya AA sized lot is grown in Embu country and roasted light.\u003cbr\u003e\u003cbr\u003eLight doesn't mean no espresso, this Kenyan is expressed as gorgeously in filter as it is in espresso.\u003c\/p\u003e\n\u003cp\u003eExpect bright citrusy acidity in the front, with light summer fruits in the finish\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":55356413182326,"sku":"ONYX-KENYA-KAVOTE-286","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PressStart2P_4_3696b93a-4ecd-4095-b448-fc79b45feedb.png?v=1744300219"},{"product_id":"onyx-coffee-kenya-kevote-copy","title":"Onyx Coffee - Colombia Torres Pink Bourbon","description":"\u003cp\u003eCarlos Torres and family cultivate this beautiful pink bourbon which has been aerobically fermented for twenty-four hours, before being washed and dried on a raised bed for just over two weeks.\u003c\/p\u003e\n\u003cp\u003eWhat results is tart acidity, with bubblegum finish. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"March 22nd","offer_id":55358347575670,"sku":"ONYX-COL-TORRES-MAR22","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ColombiaCarlosTorresPinkBourbon.png?v=1741448163"},{"product_id":"onyx-coffee-southern-weather","title":"Onyx Coffee - Southern Weather","description":"\u003cp\u003eA staple mixed variety, mixed origin roast from Onyx. This moderately roasted coffee manifests in espresso as a rich, bold cup with complexity. In filter, expect the same complexity, stripped back enough for you to enjoy the layers of subtle notes. Southern Weather was developed by Onyx to be a centre ground, ideal for those who aren't sure  what to buy yet, with forgiving extraction qualities and perfect for all methods from French Press to Filter. An ideal for those wandering into specialty, and a workhorse for those who champion it.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"June 16th \/ 300g","offer_id":58119504298358,"sku":"ONYX-SOUWEATHER-JUN16","price":18.95,"currency_code":"GBP","in_stock":false},{"title":"July 29th \/ 286g","offer_id":58390636069238,"sku":"ONYX-SOUWEATHER-286-JUL29","price":18.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SouthernWeather.png?v=1741515083"},{"product_id":"onyx-coffee-geometry","title":"Onyx Coffee - Geometry","description":"\u003cp\u003eA staple mixed variety, mixed origin house roast from Onyx. This light roast presents a fantastic blend of washed Ethiopia and Colombian coffees. Expect orange blossom, honey and those lighter tea-like notes. Think Earl Grey.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGeometry is ideal for the brewer who wants an easy to dial in espresso, or a lighter tea like brew in filter. With delicate notes, owing to the washed process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"July 8th \/ 286g","offer_id":58300221358454,"sku":"ONYX-GEOMETRY-286-JUL08","price":18.5,"currency_code":"GBP","in_stock":true},{"title":"August 12th \/ 286g","offer_id":58517287698806,"sku":"ONYX-GEOMETRY-286-AUG12","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Geometry.png?v=1741515209"},{"product_id":"onyx-coffee-monarch","title":"Onyx Coffee - Monarch","description":"\u003cp\u003eMonarch sits as an expressive dark roast. It is a more developed roast of Ethiopia and Colombian coffees. Think of Monarch as the darker side to Southern Weather or Geometry, less acidity but more caramel, bitter chocolate, a little molasses.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMonarch is the ideal roast for those who drink milk based drinks, it sits a fantastic base for a flat white, or cappuccino. In filter, expect a little more bite and body.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"July 29th \/ 286g","offer_id":58390684696950,"sku":"ONYX-MONARCH-286-JUL29","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"August 19th \/ 286g","offer_id":58513438998902,"sku":"ONYX-MONARCH-286-AUG19","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Monarch.png?v=1742083645"},{"product_id":"onyx-coffee-eclipse","title":"Onyx Coffee - Eclipse","description":"\u003cp\u003eEclipse takes the crown as the most traditional roast Onyx has to offer. Expect a dark roast with classic bitter sugar, almost burnt caramel notes. Acidity takes a back seat as more developed sweetness takes the front row. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLike Monarch, Eclipse gives a great basis for milk based drinks, or a french press for those who long for a robust cup with a full bodied experience in the mouth. Perfect for that morning pick-me-up.\u003c\/p\u003e\n\u003cp\u003eThink European, think classic Italian roast, but with the Onyx flair.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"August 7th \/ 286g","offer_id":58513438867830,"sku":"ONYX-ECLIPSE-286-AUG07","price":18.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Eclipse.png?v=1742085824"},{"product_id":"onyx-coffee-equador-la-soledad-sidra","title":"Onyx Coffee - Equador La Soledad Sidra Natural","description":"\u003cp\u003eSidra is a new hybrid variety of Bourbon and Typica, resulting in a harmonious blend of the sweetness from Bourbon and the crisp acidity of Typica.\u003c\/p\u003e\n\u003cp\u003eThis delicately roasted Sidra is cultivated on a four-hectare plot of land in Equador - Pepe \u003cspan\u003eJijon's\u003c\/span\u003e farm, Finca Soledad. Shrouded under a forest of trees is the plantation. Pepe himself roasts for businesses and friends in Equador, it is obvious that farming is as important to him as roasting, tasting and enjoying the fruits of his labour.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe love and attention Pepe gives in processing and drying this example of Sidra is evident in the cup quality. Expect merlot body and minerality, with delicate Jasmine and Plum sweetness\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"284g \/ June 16th","offer_id":55385840877942,"sku":"ONYX-EQUADORLSS-284-JUN16","price":48.0,"currency_code":"GBP","in_stock":true},{"title":"113g \/ June 16th","offer_id":55393725088118,"sku":"ONYX-EQUADORLSS-113-JUN16","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Equador_LaSoledadSidraNatural.png?v=1744887009"},{"product_id":"onyx-coffee-panama-hacienda-esmeralda-tumaco-gesha","title":"Onyx Coffee - Panama Hacienda Esmeralda Tumaco Gesha","description":"\u003cp\u003eThe Gesha variety has taken a main character role in the new world of coffee, and what better place in the world than where Gesha originally rose to fame - Panama. Or even better, Hacienda La Esmeralda, arguably the birthplace farm of Geisha as a superstar.\u003c\/p\u003e\n\u003cp\u003eIn the 2000s, farm owner Peterson understood Gesha's resistance to leaf rust and planted Gesha aplenty. In 2004, Hacienda La Esmeralda entered a 100% pure Gesha lot into a 'Best of Panama' competition, where it came first place. Ever since, Hacienda Esmeralda Gesha has fetched the highest prices at auction, smashing records year after year.\u003c\/p\u003e\n\u003cp\u003eEsmeralda continues to strive to cultivate the highest quality Gesha, and Onyx is proud to bring you this beautifully developed, modern style roast from this 66lb microlot.\u003c\/p\u003e\n\u003cp\u003eThis is the crown jewel of Gesha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"113g","offer_id":55385849594230,"sku":"ONYX-PANAMA-113","price":49.0,"currency_code":"GBP","in_stock":false},{"title":"284g","offer_id":55385859490166,"sku":"ONYX-PANAMA-284","price":89.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/panama-hacienda-esmeralda-tumaco-gesha.png?v=1742090477"},{"product_id":"onyx-coffee-tropical-weather","title":"Onyx Coffee - Tropical Weather","description":"\u003cp\u003eA Seasonal offering from Onyx incorporating both washed and natural processed coffees from Ethiopia in equal blend. Floral aromas hit the nose followed by plum and black forest in the round. Fantastic as an iced pour over, or americano. If you enjoy ice teas, this is the blend for you. It tastes of summer!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"July 8th \/ 284g","offer_id":58300220965238,"sku":"ONYX-TROPWEATHER-284-JUL08","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"August 13th \/ 284g","offer_id":58517287436662,"sku":"ONYX-TROPWEATHER-284-AUG13","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/TropicalWeather.png?v=1742572400"},{"product_id":"onyx-coffee-rwanda-kanzu-natural","title":"Onyx Coffee - Rwanda Kanzu Natural","description":"\u003cp\u003eThe Kanzu station, nestled west of Lake Kivu, exists amongst mineral-rich volcanic soils where Bourbon varieties are cultivated by smallholder farmers.\u003c\/p\u003e\n\u003cp\u003eAcidity takes a back seat in this Naturally processed Rwanda, where dried fruit tart-sweetness takes centre stage. The body presents as chocolate, with a finish that suggests syrupy sweetness. If you prefer low acidity brews with fruity sweetness, this is for you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"May 15th","offer_id":55408790536566,"sku":"ONYX-RWANDA-MAY15","price":20.95,"currency_code":"GBP","in_stock":true},{"title":"May 18th","offer_id":57958144213366,"sku":"ONYX-RWANDA-MAY18","price":20.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/RwandaKanzuNatural.png?v=1744300167"},{"product_id":"onyx-coffee-el-salvador-santa-rosa-honey","title":"Onyx Coffee - El Salvador Santa Rosa Honey","description":"\u003cp\u003eThis modern roast of Pacamara from Finca Santa Rosa has Concord Grape at the centre of the cup's aroma and flavour profile. The competition predecessor to Gesha, Pacamara used to feature in many champion brewers' selection, now you can get stuck into this 'Red' Honey processed coffee at home, with high sweetness and delicate florals at the front, and a rich dark chocolate finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":55408828023158,"sku":"ONYX-ELSALVADOR-286","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ElSalvadorSantaRosaHoney.png?v=1742574242"},{"product_id":"onyx-coffee-roaster-sample-box","title":"Onyx Coffee - Roaster Sample Box (4 Single Origin Offerings)","description":"\u003cp data-start=\"120\" data-end=\"256\"\u003eCan’t decide which coffee to try first? Wanting to try a broader range of Single Origins without buying full size bags? Perhaps a gift for that coffee nerd or somebody who has been on the fence about getting into Specialty?\u003c\/p\u003e\n\u003cp data-start=\"258\" data-end=\"556\"\u003eOnyx's \u003cem data-start=\"262\" data-end=\"284\"\u003eRoaster’s Sample Box\u003c\/em\u003e brings together four carefully selected 4oz\/113g bags of our current single-origin favourites. It’s the ideal way to explore different origins, processing methods, and flavour profiles—whether you're treating yourself or introducing someone to the world of specialty coffee.\u003c\/p\u003e\n\u003cp data-start=\"558\" data-end=\"789\"\u003eEach coffee comes with its own tasting notes, helping you refine your palate and find your perfect match. Beautifully packed in a fold-out gift box, complete with brewing advice and artwork, it’s a must-have for any coffee lover. And if you love it, we may have the full size for you to purchase should you wish!\u003c\/p\u003e\n\u003cp data-start=\"791\" data-end=\"928\"\u003e🔸 \u003cem data-start=\"794\" data-end=\"857\"\u003eFour 4oz\/113g tasters of Onyx's finest seasonal single-origin coffees\u003c\/em\u003e\u003cbr data-start=\"857\" data-end=\"860\"\u003e🔸 \u003cem data-start=\"863\" data-end=\"926\"\u003ePresented in a stylish gift box with brewing tips and artwork\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"Default Title","offer_id":55408857448822,"sku":"ONYX-ROASTERSAMPLE","price":35.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/RoasterSampleBox_1200x_0365489f-f900-491c-a104-d999e106f5cd.webp?v=1742575279"},{"product_id":"onyx-coffee-colombia-nestor-lasso-ombligon-experimental","title":"Onyx Coffee - Colombia Nestor Lasso Ombligon Experimental","description":"\u003cp data-end=\"383\" data-start=\"85\"\u003eA truly modern and innovative coffee, crafted by Nestor Lasso where the lot earned its place at the top—featuring as the \u003cem data-end=\"209\" data-start=\"197\"\u003enumber one\u003c\/em\u003e coffee at the World Barista Championship 2022. Finca El Diviso is renowned for producing competition-winning coffees, celebrated on both national and international stages.\u003c\/p\u003e\n\u003cp data-end=\"780\" data-start=\"385\"\u003eThis exceptional micro-lot undergoes a meticulous multi-stage oxidation and fermentation process. It begins with a four-day fermentation after depulping and washing, followed by a 60-hour fermentation in a tank. Next comes a unique thermal shock fermentation in a sealed, pressurized tank, where carefully selected inoculates are introduced. Finally, the parchment coffee is dried for 16 days.\u003c\/p\u003e\n\u003cp data-end=\"954\" data-start=\"782\"\u003eThe result? A cup bursting with vibrant fruit character, funky fermentation notes, and a layered balance of sweetness and tart acidity—reminiscent of ripened raspberries.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eExperience this championship-winning coffee for yourself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"284g \/ May 27th","offer_id":55408971776374,"sku":"ONYX-OMBLIGON-284G-MAY27","price":67.95,"currency_code":"GBP","in_stock":true},{"title":"57g \/ May 27th","offer_id":57979156398454,"sku":"ONYX-OMBLIGON-57G","price":17.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Experimental.png?v=1742576849"},{"product_id":"onyx-coffee-voyage-indonesia-hendra-maulizar-cm-natural","title":"Onyx Coffee - Voyage - Indonesia, Hendra Maulizar CM Natural","description":"\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cmeta charset=\"utf-8\"\u003eA carbonic maceration lot from Hendra Maulizar, showcasing the best of Indonesia's specialty highland coffee. Cultivated on Hendra's 10 Hectare farm in Aceh and fermented in sealed tanks before being dried for twenty days on raised beds. This process brings out vibrant complexity, refined sweetness, and a strikingly tactile cup.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eVoyage\u003c\/strong\u003e is a series by Onyx, focussing on highlighting fantastic producers from obscure origins and microclimates from around the globe. Voyage roasts are extremely limited releases and once they're gone, Onyx Voyages on to the next!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":55478957080950,"sku":"ONYX-VOYAGE-INDONESIA-286","price":24.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Voyage-Indonesia.png?v=1744190797"},{"product_id":"onyx-coffee-instant-southern-weather","title":"Onyx Coffee - Instant - Southern Weather","description":"\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA staple mixed variety, mixed origin roast from Onyx. This moderately roasted coffee manifests in espresso as a rich, bold cup with complexity. In filter, expect the same complexity, stripped back enough for you to enjoy the layers of subtle notes. Southern Weather was developed by Onyx to be a centre ground, ideal for those who aren't sure  what to buy yet, with forgiving extraction qualities and perfect for all methods from French Press to Filter. An ideal for those wandering into specialty, and a workhorse for those who champion it.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eInstant\u003c\/strong\u003e - Before you judge it, take a step back. Can you remember a time you were travelling, perhaps at a hotel with a terrible kettle, and just want an easy cup of coffee like the old days without having to weigh, grind, whip out an aeropress, find a mug LARGE enough for the aeropress... I sure can.\u003cbr\u003e\u003cbr\u003eOnyx have taken their blends, fine tuned the extraction and freeze dried the resulting perfectly extracted coffee, and freeze dried it into easy packets ready to accept between 180g and 250g of boiling water depending on your strength preference. Done, a perfect cup.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eThat doesn't mean we all stop brewing ourselves though! The Onyx Instant series is designed for those generally on the go, or to pop in the shelf, so that you always have good coffee ready to go in a minute. Freshly brewed is always better! This is a way to get you 80% there without the hassle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"Default Title","offer_id":55483594539382,"sku":"ONYX-INSTANT-SOUTHERNWEATHER","price":9.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/InstantSouthernWeather.png?v=1744296809"},{"product_id":"onyx-coffee-instant-geometry","title":"Onyx Coffee - Instant - Geometry","description":"\u003cp\u003eA staple mixed variety, mixed origin house roast from Onyx. This light roast presents a fantastic blend of washed Ethiopia and Colombian coffees. Expect orange blossom, honey and those lighter tea-like notes. Think Earl Grey.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGeometry is ideal for the brewer who wants an easy to dial in espresso, or a lighter tea like brew in filter. With delicate notes, owing to the washed process.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eInstant\u003c\/strong\u003e - Before you judge it, take a step back. Can you remember a time you were travelling, perhaps at a hotel with a terrible kettle, and just want an easy cup of coffee like the old days without having to weigh, grind, whip out an aeropress, find a mug LARGE enough for the aeropress... I sure can.\u003cbr\u003e\u003cbr\u003eOnyx have taken their blends, fine tuned the extraction and freeze dried the resulting perfectly extracted coffee, and freeze dried it into easy packets ready to accept between 180g and 250g of boiling water depending on your strength preference. Done, a perfect cup.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eThat doesn't mean we all stop brewing ourselves though! The Onyx Instant series is designed for those generally on the go, or to pop in the shelf, so that you always have good coffee ready to go in a minute. Freshly brewed is always better! This is a way to get you 80% there without the hassle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"100g","offer_id":55483654373750,"sku":"ONYX-INSTANT-GEOMETRY","price":9.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/InstantGeometry.png?v=1744297620"},{"product_id":"onyx-coffee-instant-tropical-weather","title":"Onyx Coffee - Instant - Tropical Weather","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Seasonal offering from Onyx incorporating both washed and natural processed coffees from Ethiopia in equal blend. Floral aromas hit the nose followed by plum and black forest in the round. Fantastic as an iced pour over, or americano. If you enjoy ice teas, this is the blend for you. It tastes of summer!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eInstant\u003c\/strong\u003e - Before you judge it, take a step back. Can you remember a time you were travelling, perhaps at a hotel with a terrible kettle, and just want an easy cup of coffee like the old days without having to weigh, grind, whip out an aeropress, find a mug LARGE enough for the aeropress... I sure can.\u003cbr\u003e\u003cbr\u003eOnyx have taken their blends, fine tuned the extraction and freeze dried the resulting perfectly extracted coffee, and freeze dried it into easy packets ready to accept between 180g and 250g of boiling water depending on your strength preference. Done, a perfect cup.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eThat doesn't mean we all stop brewing ourselves though! The Onyx Instant series is designed for those generally on the go, or to pop in the shelf, so that you always have good coffee ready to go in a minute. Freshly brewed is always better! This is a way to get you 80% there without the hassle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"100g","offer_id":55483666170230,"sku":"ONYX-INSTANT-TROPWEATHER","price":9.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/InstantTropWeather.png?v=1744297808"},{"product_id":"onyx-coffee-colombia-edward-sandoval-chiroso","title":"Onyx Coffee - Colombia, Edward Sandoval Chiroso","description":"\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis striking micro lot from Edward Sandoval, is an excellent example of what the Chiroso variety can achieve. Sometimes likened to Ethiopia Geishas or other Landrace coffees from Ethiopia, this particular roast has notes of Oolong tea and Pear along side some tactile minerality. \u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eRoasters around the globe love working with Chiroso for its bright acidity and delicate florals, owing to its touted origins in Ethiopia landrace varieties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"June 4th","offer_id":55483687960950,"sku":"ONYX-COLOMBIA-EDWARD-JUN04","price":18.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ColombiaEdwardSandovalChiroso.png?v=1744298140"},{"product_id":"onyx-coffee-cold-brew","title":"Onyx Coffee - Cold Brew","description":"\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe hot weather is just around the corner, and what better than a specific roast by Onyx, tailored for Cold brewing. This moderately roasted Caturra from Colombia, is roasted to bring out the sweetness and molasses-like tactile mouthfeel that we know and love in a crafted cold brew.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is Cold Brew?\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eWell, I guess parts of the industry have used the same term to mean many things (thanks Starbucks), but generally Cold Brew is ground coffee steeped in room-temperature water over a long period of time. This method generally results in a lower perceived acidity brew, that we love to drink over ice, as that lower perceived acidity allows the natural sweetness to take a front seat. Perfect for iced drinks!\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eRecipe for a Cold Brew 'Concentrate'.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eThis produces a concentrate which can be diluted down with cold water to your desired taste or strength. \u003cmeta charset=\"utf-8\"\u003eLarger batches tend to work better for this 'concentrate' method.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eGenerally speaking, a 1:6 ratio of ground coffee to room temperature water (steeped) over 2-3 hours.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eThis could work in a large French press, or a large container with a means to strain and filter the grounds afterwards.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eWe recommend using \u003cstrong\u003eat least\u003c\/strong\u003e 100g of ground coffee ground just a smidge finer than 'french press coarse'. \u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"Default Title","offer_id":55483758182774,"sku":"ONYX-COLDBREW","price":15.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ColdBrew.png?v=1744300244"},{"product_id":"onyx-coffee-jose-jijon-equador","title":"Onyx Coffee - Jose Jijon, Natural Typica - Ecuador","description":"\u003cp data-start=\"124\" data-end=\"431\" class=\"\"\u003eThe first release from \u003cstrong\u003eFincas del Putushio\u003c\/strong\u003e — a new project from producer \u003cstrong\u003eJose Jijon\u003c\/strong\u003e. Alongside his father Pepe, Jose has applied lessons learned at Finca El Soledad to a high-altitude site in a fresh region. The result: a refined, beautifully clean cup, shaped by careful adaptation and hard-won experience.\u003cbr\u003e\u003cbr\u003eA Dry washed Typica, expect Pumpkin and Crisp Apple Acidity crossed with Clementine sweetness\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"114g (4oz)","offer_id":55508794179958,"sku":"ONYX-EQUADOR-JOSE-114","price":31.95,"currency_code":"GBP","in_stock":false},{"title":"284g (8oz)","offer_id":55508802371958,"sku":"ONYX-EQUADOR-JOSE-284","price":56.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JoseJijon-Equador.png?v=1744885185"},{"product_id":"onyx-coffee-instant-monarch","title":"Onyx Coffee - Instant - Monarch","description":"\u003cp\u003eMonarch sits as an expressive dark roast. It is a more developed roast of Ethiopia and Colombian coffees. Think of Monarch as the darker side to Southern Weather or Geometry, less acidity but more caramel, bitter chocolate, a little molasses.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMonarch is the ideal roast for those who drink milk based drinks, it sits a fantastic base for a flat white, or cappuccino. In filter, expect a little more bite and body.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eInstant\u003c\/strong\u003e - Before you judge it, take a step back. Can you remember a time you were travelling, perhaps at a hotel with a terrible kettle, and just want an easy cup of coffee like the old days without having to weigh, grind, whip out an aeropress, find a mug LARGE enough for the aeropress... I sure can.\u003cbr\u003e\u003cbr\u003eOnyx have taken their blends, fine tuned the extraction and freeze dried the resulting perfectly extracted coffee, and freeze dried it into easy packets ready to accept between 180g and 250g of boiling water depending on your strength preference. Done, a perfect cup.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eThat doesn't mean we all stop brewing ourselves though! The Onyx Instant series is designed for those generally on the go, or to pop in the shelf, so that you always have good coffee ready to go in a minute. Freshly brewed is always better! This is a way to get you 80% there without the hassle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"50g","offer_id":55554297954678,"sku":"ONYX-INSTANT-MONARCH","price":9.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/InstantMonarch.png?v=1745641878"},{"product_id":"onyx-coffee-colombia-jairo-arcila-lychee","title":"Onyx Coffee - Colombia, Jairo Arcila Lychee","description":"\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cmeta charset=\"utf-8\"\u003eLike it or not, co-fermented coffee is becoming increasingly popular, as polarising as it is.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eThis Anaerobic washed Castillo has lychee fruit added to the anaerobic fermentation phase of the processing - allowing the dominant flavour of lychee to permeate the coffee in a surprisingly non invasive way.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eJairo is a third generation grower from Quindio with a wealth of knowledge and experience from working in Colombia all the way back four decades as a Mill Manager, to purchasing his first farm Finca La Esmeralda and now owning over five different farms across the region. Cultivating, processing and exporting is in his blood.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eOne of Jairo's latest offerings, a Co-Fermented Anaerobic Washed Castillo brings fruit forward sweetness, incredible floral aroma with just a hint of lime rind acidity. We recommend a coarser than usual grind size, and a cooler brew temp. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":55578097746294,"sku":"ONYX-COLOMBIA-JAIRO-286","price":21.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ColombiaJairoArcilaLychee_2.png?v=1762795806"},{"product_id":"onyx-coffee-kenya-gachatha","title":"Onyx Coffee - Kenya Gachatha AB","description":"\u003cp data-start=\"143\" data-end=\"181\" class=\"\"\u003e\u003cstrong data-start=\"143\" data-end=\"181\"\u003eGachatha, Nyeri – Washed SL28\/SL34\/Ruiru 11\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"183\" data-end=\"584\" class=\"\"\u003eGachatha returns with another standout lot from Kenya’s Nyeri region—where altitude, soil, and skill come together effortlessly. This year’s harvest is bright and expressive: think crisp citrus, structured sweetness, and a clean finish. Equally at home in filter or espresso, it’s a versatile cup with depth, clarity, and balance. The kind of coffee that reminds you why Nyeri still sets the standard.\u003c\/p\u003e\n\u003cp data-start=\"183\" data-end=\"584\" class=\"\"\u003eThis AB grade Kenya is sweeter than what you would expect, and has a less drying finish than perhaps other Kenyan coffees.\u003c\/p\u003e\n\u003cp data-start=\"183\" data-end=\"584\" class=\"\"\u003eWe recommend brewing coarser than you would normally for a filter to get the best results, as the coffee itself is slower draining.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":55638046540150,"sku":"ONYX-KENYA-GACHATHA-286","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KenyaGachatha.png?v=1747222302"},{"product_id":"onyx-coffee-hacienda-la-papaya-typica-anaerobic-ecuador","title":"Onyx Coffee - Hacienda La Papaya, Typica Anaerobic - Ecuador","description":"\u003cp data-start=\"138\" data-end=\"192\" class=\"\"\u003e\u003cstrong data-start=\"138\" data-end=\"192\"\u003eHacienda La Papaya, Ecuador - Anaerobic Natural Typica\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"194\" data-end=\"538\" class=\"\"\u003eThis lot from Juan Peña showcases the precision and innovation behind La Papaya’s approach to processing. Anaerobic natural fermentation delivers a rich, fruit-forward cup: cherry compote, honeyed sweetness, and a ripe stone fruit finish. Bold but refined, this is a standout expression of modern Ecuadorian coffee—vivid, clean, and unmissable.\u003c\/p\u003e\n\u003cp data-start=\"194\" data-end=\"538\" class=\"\"\u003eThis Typica can take a finer grind and drains fast!\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":55638081044854,"sku":"ONYX-EQUADOR-LAPAPAYA-286","price":23.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EcuadorHaciendalapapayaanaerobic.png?v=1747223141"},{"product_id":"onyx-coffee-decaf-ethiopia-suke-quto","title":"Onyx Coffee - Decaf Ethiopia Suke Quto","description":"\u003cp data-start=\"124\" data-end=\"182\" class=\"\"\u003e\u003cstrong data-start=\"124\" data-end=\"182\"\u003eSuke Quto Decaf – Guji, Ethiopia (Swiss Water Process)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"184\" data-end=\"534\" class=\"\"\u003eTesfaye Bekele’s Suke Quto Farm has become a cornerstone of quality in Guji—born from post wildfire reforestation efforts and built on deep-rooted environmental values. This Swiss Water decaf stays true to the farm’s reputation: smooth and sweet throughout. Silky texture, and refined depth—without the caffeine, but none of the compromise.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g \/ July 9th","offer_id":55638101295478,"sku":"ONYX-ETHIOPIA-SUKE-DECAF-286-JUL09","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EthipiaSukeQutoDecaf.png?v=1747223810"},{"product_id":"onyx-coffee-voyage-bolivia-4-llamas-lactic-washed","title":"Onyx Coffee - Voyage - Bolivia 4 Llamas, Lactic Washed","description":"\u003cp data-start=\"228\" data-end=\"566\"\u003e\u003cspan\u003eThis lot undergoes a mixed oxidation, four day fermentation with the addition of a salt solution, followed by depulping and channel washing. The parchment coffee is then dried for approximately sixteen days on patios. The processing impact in the final cup is noticeable, with flavour indicating fruit-forward signs of fermentation within the overall cup profile\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"228\" data-end=\"566\"\u003eFrom the lower slopes of the Andes to the source of the Amazon, 4 Llamas is helping to redefine Bolivia’s standing in the world of speciality coffee. Grounded in ecological responsibility and technical precision, the project brings together high-altitude terroir and a regenerative philosophy, producing coffees of rare clarity and depth.\u003c\/p\u003e\n\u003cp data-start=\"568\" data-end=\"979\"\u003eAt its core, 4 Llamas is an agronomic endeavour. Across their farms, they apply principles of permaculture and layered agroforestry, encouraging biodiversity and soil health while protecting the surrounding environment. Their processing facilities are equally considered — a custom-built wet mill reduces water use at scale, while an in-house treatment system mitigates the environmental impact of fermentation.\u003c\/p\u003e\n\u003cp data-start=\"981\" data-end=\"1279\"\u003eThrough \u003cem data-start=\"989\" data-end=\"1007\"\u003eFamilia 4 Llamas\u003c\/em\u003e — a grower-focused initiative — the team supports smallholder producers across Bolivia with hands-on training, infrastructure for fermentation, and market access. These are not one-off transactions, but long-term partnerships built on mutual respect and shared ambition.\u003c\/p\u003e\n\u003cp data-start=\"1281\" data-end=\"1627\"\u003eTheir approach to processing is both rooted and forward-thinking. Alongside traditional washed and natural lots, 4 Llamas is exploring new ground through controlled fermentations using native microbial cultures. Every variable — temperature, Brix, pH — is carefully measured, resulting in cup profiles that reflect not just origin, but intention.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":55758838432118,"sku":"ONYX-VOYAGE-BOLIVIA4LLAMAS-286","price":17.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/bolivia4llamaslacticwashed.png?v=1749480995"},{"product_id":"onyx-coffee-voyage-brazil-flavio-reis-anaerobiic","title":"Onyx Coffee - Voyage - Brazil, Flavio Reis Anaerobiic","description":"\u003cp data-start=\"245\" data-end=\"569\"\u003eCoffee has been grown at Rancho Grande since 1933, when Mr Aneite Reis inherited five hectares of land and began cultivating coffee with a focus on quality and care. Today, the farm remains in the family, managed by José Carlos Reis and his son, Flávio — the second and third generations to carry forward Mr Aneite’s vision.\u003c\/p\u003e\n\u003cp data-start=\"571\" data-end=\"976\"\u003eOver the decades, Rancho Grande has steadily refined its practices, pairing tradition with thoughtful innovation. The farm’s mission is clear: to produce exceptional coffee with a commitment to environmental stewardship and social responsibility. Each season, the team works to improve sustainability across the farm, adopting responsible agricultural methods that protect the land for future generations.\u003c\/p\u003e\n\u003cp data-start=\"978\" data-end=\"1256\"\u003eWorker welfare is central to the ethos at Rancho Grande. Fair pay, safe working conditions, and professional development are standard, not optional. By investing in their people, the Reis family has cultivated a workplace rooted in respect, integrity, and long-term opportunity.\u003c\/p\u003e\n\u003cp data-start=\"1258\" data-end=\"1609\"\u003eThis natural lot showcases their meticulous approach to processing. After harvesting, the cherries undergo a 36-hour, low-oxygen fermentation in the fruit, before being dried over the course of twenty days on raised beds and patios. The result is a fruit-driven cup with pronounced fermentation character — layered, expressive, and true to its origin.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":55758863040886,"sku":"ONYX-VOYAGE-BRAZIL-FLAVIOREIS-286","price":17.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/brazilflavioreisanaerobic.png?v=1749481247"},{"product_id":"onyx-coffee-ethiopia-kolla-bolcha","title":"Onyx Coffee - Ethiopia Kolla Bolcha","description":"\u003cp data-start=\"158\" data-end=\"196\"\u003e\u003cstrong data-start=\"158\" data-end=\"196\"\u003eKolla Bolcha: Precision from Agaro\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"198\" data-end=\"464\"\u003eKolla Bolcha is produced by 759 smallholder farmers in Ethiopia’s Agaro region, nestled in the Jimma zone of Western Oromia. This is our longest-standing relationship in Ethiopia — and one of our oldest anywhere — built on trust, consistency, and remarkable quality.\u003c\/p\u003e\n\u003cp data-start=\"466\" data-end=\"835\"\u003eAt the Kolla Bolcha washing station, attention to detail is everything. Coffees are depulped using Penagos mechanical equipment, which removes the bulk of the fruit and mucilage before the seeds are soaked overnight in fibreglass tanks. This step ensures any remaining sugars are fully lifted from the surface, resulting in a pristine, clean parchment ready for drying.\u003c\/p\u003e\n\u003cp data-start=\"837\" data-end=\"1107\"\u003eThe drying phase is equally deliberate. Coffees are carefully spread on raised beds for 6 to 8 days, turned frequently to ensure even drying throughout. Sunlight touches the parchment for just 6 to 8 hours each day, a measured pace that safeguards flavour and structure.\u003c\/p\u003e\n\u003cp data-start=\"1109\" data-end=\"1230\"\u003eThe result is a cup that reflects the extraordinary precision of its processing — crisp, refined, and unmistakably Agaro.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":55758905213302,"sku":"ONYX-ETHIOPIA-KOLLABOLCHA-286","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EthiopiaKollaBolcha.png?v=1749482171"},{"product_id":"onyx-coffee-decaf-colombia-inza-san-antonio-1","title":"Onyx Coffee - Decaf Colombia Inza San Antonio","description":"\u003cp data-start=\"158\" data-end=\"196\"\u003e\u003cstrong data-start=\"158\" data-end=\"196\"\u003eDecaf - Inza San Antonio, Caturra \u0026amp; Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"198\" data-end=\"464\"\u003e\u003cem\u003eWords from Onyx:\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThere are a few signals that the season is changing here at the roastery in Arkansas. First, the leaves begin to change, and a slight chill in the air will creep in each morning. Just as significant, if you’re a roaster or green buyer, is the arrival of micro-lots from the harvest in Inzá, truly marking the beginning of the autumn\/ winter season. In keeping with the markers of time, we have worked into a rhythm with our friends at Pergamino. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"198\" data-end=\"464\"\u003e\u003cspan\u003eEach July we fly to Medellin to visit a few farms and cup through micro-lots at the newly renovated Pergamino lab. Throughout the harvest the team there flags coffees that we have existing relationships with, or new coffees that align with our sourcing values and quality standards. This is truly the backbone of much of what we do at Onyx, as we build lots that will make up most of our Monarch blend, as well as Southern Weather and Geometry. This season, we partnered with the team there to raise the level of our decaf offering by sourcing and building a regional blend, consisting of micro-lots from San Antonio, Inzá.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"198\" data-end=\"464\"\u003e\u003cspan\u003eThis is not a new coffee for us by a long stretch; we have been buying coffee from this region for almost a decade. The new partnership is the intentional sourcing in order to create a high-quality decaf offering from a direct partnership. Once we put together several micro-lots at the dry mill to build this regional lot, we sent it off to the EA Decaffeination facility so it could be decaffeinated and returned.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"June 4th \/ 300g","offer_id":58061362921846,"sku":"ONYX-COLOMBIA-INZA-DECAF-JUN04","price":16.5,"currency_code":"GBP","in_stock":false},{"title":"July 28th \/ 286g","offer_id":58390635151734,"sku":"ONYX-COLOMBIA-INZA-DECAF-286-JUL28","price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/decafcolombiainzasanantonio.png?v=1749482629"},{"product_id":"onyx-coffee-colombia-brayan-albear-melon-co-ferment","title":"Onyx Coffee - Colombia Brayan Alvear Melon Co-Ferment","description":"\u003cp data-start=\"273\" data-end=\"605\"\u003eBrayan is a young producer from San Adolfo, a remote, coffee-rich area in the municipality of Acevedo, Huila. He learned the craft from his father, who began taking him to the farm after school from the age of thirteen - teaching not just the mechanics of coffee production, but a deep respect for the land and the work it requires.\u003c\/p\u003e\n\u003cp data-start=\"607\" data-end=\"960\"\u003eNow in his twenties, Brayan leads a collective of over 60 local growers, including members of his own family, who harvest and sell their coffee together, ensuring better prices at the cherry stage. Their work spans the wider municipality, where cherries are selectively picked and processed in partnership with Forest and the Ancla processing station.\u003c\/p\u003e\n\u003cp data-start=\"962\" data-end=\"997\"\u003e\u003cstrong data-start=\"962\" data-end=\"997\"\u003eCo-Fermentation with Watermelon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"999\" data-end=\"1339\"\u003eThis lot, a blend of Caturra and Colombia varieties, begins with a 48-hour anaerobic pre-fermentation in sealed plastic bags. After depulping, the beans (still in mucilage) are fermented for five days with both dried, ground watermelon and fresh fruit added to the tank - a co-fermentation approach that introduces a clean, juicy sweetness.\u003c\/p\u003e\n\u003cp data-start=\"1341\" data-end=\"1640\"\u003eOnce fermentation is complete, the seeds are pre-dried on patios before undergoing mechanical drying in static silos. A 30-day resting period follows, allowing the profile to stabilise and fully express. The result is a vibrant, fruit-forward cup with clarity, balance, and a touch of tropical lift.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"2oz (57g)","offer_id":55759009579382,"sku":"ONYX-COLOMBIA-BRAYANMELON-57","price":17.95,"currency_code":"GBP","in_stock":false},{"title":"8oz (227g)","offer_id":55759191867766,"sku":"ONYX-COLOMBIA-BRAYANMELON-284","price":29.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Colombiabrayanalvearmelon.png?v=1749482868"},{"product_id":"onyx-coffee-colombia-juan-jimenez-pink-bourbon","title":"Onyx Coffee - Colombia, Juan Jimenez Pink Bourbon","description":"\u003cp data-start=\"0\" data-end=\"49\"\u003e\u003cstrong data-start=\"0\" data-end=\"49\"\u003eJuan Jimenez – Pink Bourbon, Palestina, Huila\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"51\" data-end=\"363\"\u003eJuan Jimenez has been growing coffee for over 40 years on his 16-hectare farm, El Porvenir, in the highlands of Palestina, Huila. A second-generation producer and early adopter of Pink Bourbon, Juan’s dedication and agronomic skill have earned him a well-deserved reputation in Colombia’s specialty coffee scene.\u003c\/p\u003e\n\u003cp data-start=\"365\" data-end=\"585\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis washed microlot showcases the best of his work: structured acidity, clarity, and vibrant notes of sweet lemon and grapefruit. A precise expression of cultivar and place from one of Huila’s most quietly influential growers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"June 24th","offer_id":58222077673846,"sku":"ONYX-COLOMBIA-JUANJIMENEZ-JUN24","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JuanJimenezPB.png?v=1750736802"},{"product_id":"onyx-coffee-matcha-latte-powder","title":"Onyx Coffee - Matcha Latte Powder","description":"\u003cp\u003e\u003cstrong\u003eFrom Onyx:\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eIndulge in the rich, smooth taste of Onyx Coffee Lab’s Matcha Latte Powder, made with premium organic Kagoshima matcha from Japan’s renowned tea-growing regions. This carefully crafted blend features a sweet, vanilla-forward flavor with delicate floral silkiness, complemented by the umami and herbal notes of high-quality matcha.\u003c\/p\u003e\n\u003cp\u003eMatcha has been a staple on the Onyx Menu for years and we are so pleased to be able to offer the same exceptional drink we make in our cafes available for you to make at home. Everything about this quick water soluble Matcha Latte Powder builds completely off of the traditional Kagoshima Matcha, providing a creamy, smooth flavor profile.\u003c\/p\u003e\n\u003cp\u003eEach sip is powered by shade-grown, stone-milled matcha and lightly sweetened with chicory root fiber, creating a naturally creamy and nourishing drink. The blend of Yabukita, Saemidori, Yutakamidori, and Okumidori cultivars ensures a refined flavor profile with an authentic Japanese tea experience.\u003c\/p\u003e\n\u003cp\u003eWhether you're preparing a cozy hot latte or a refreshing iced matcha, this powder offers clean energy and focus without the crash. Made with pure cane sugar and chicory fiber, it's the perfect way to enjoy an elevated matcha moment—anytime, anywhere.\u003c\/p\u003e\n\u003cp\u003eBring the tradition of Kagoshima matcha to your cup today.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eThe Contents:\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eOnyx Matcha Latte Powder is made up of a handful of key ingredients for the perfect flavor and texture. This specific water soluble blend of carefully crafted ingredients allows you to prepare a Matcha Latte at home without any extra tools or equipment. Learn more about the components below:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Kagoshima Matcha\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eKagoshima Prefecture, located in the southernmost part of Japan's Kyushu island, is one of the most esteemed regions for growing high-quality matcha. Known for its fertile volcanic soil, mild climate, and clean air, Kagoshima provides an ideal environment for cultivating organic matcha with a distinctive flavor and vibrant color.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChicory Fibre\u003c\/strong\u003e\u003cbr\u003eChicory root fiber is extracted from the root of the chicory plant, a flowering herb in the dandelion family. The fiber is often obtained through a process known as inulin extraction, which isolates the soluble fiber from the root.\u003cbr\u003eThe fiber is made up of inulin and other fructans, which are prebiotic fibers that promote digestive health.\u003c\/p\u003e\n\u003cp\u003eIn addition to the Organic Kagoshima Matcha and Chicory Fibre, the Matcha Latte Powder contains Pure Cane Sugar for sweetness and All Natural Fruit Pectin for texture and to avoid clumping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout The Program\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eOnyx cafes have become synonymous with award-winning quality, and now, we’re bringing that same expertise directly to you with Barista Provisions, a thoughtfully curated collection of premium beverage powders designed to equip everyone with incredible tools to create delicious, high-quality drinks at home, in cafés, and beyond.\u003c\/p\u003e\n\u003cp\u003eWe’ve spent years refining ingredients, perfecting recipes, and testing in our cafes to create drinks that are both delicious and unforgettable. Now, we’re sharing the best of what we discovered with you. With Barista Provisions, we take the guesswork out of achieving balance, depth, and consistency. Whether you’re a seasoned barista or a home enthusiast, our mixes offer a seamless way to craft exquisite drinks, unlocking creativity and delight in every cup. With simple, versatile applications, these powders aren’t just for making lattes—they’re also an open invitation to experiment. Use them in cold foams, smoothies, baked goods, and more to create something truly special.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"Default Title","offer_id":55926523691382,"sku":"ONYX-MATCHALATTE-8OZ","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Matcha.png?v=1752625425"},{"product_id":"onyx-coffee-colombia-yulieth-mora-pink-bourbon","title":"Onyx Coffee - Colombia, Yulieth Mora Pink Bourbon","description":"\u003cp data-start=\"161\" data-end=\"381\"\u003eAn exemplary Pink Bourbon from Onyx’s partners at \u003cstrong data-start=\"211\" data-end=\"230\"\u003eEquation Coffee\u003c\/strong\u003e, grown by \u003cstrong data-start=\"241\" data-end=\"257\"\u003eYulieth Mora\u003c\/strong\u003e in Cauca, Colombia. Delicate florals and bright, honeyed acidity make this lot particularly well-suited for filter brewing.\u003c\/p\u003e\n\u003cp data-start=\"383\" data-end=\"568\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eOnyx continues to rely on a wide network of producers across Colombia, and this microlot captures everything that makes the region special - clarity, sweetness, and varietal expression.\u003cbr\u003e\u003cstrong data-start=\"187\" data-end=\"200\"\u003e\u003c\/strong\u003e\u003cbr data-start=\"200\" data-end=\"203\"\u003eThis coffee comes via Onyx’s long-standing partners at \u003cstrong data-start=\"258\" data-end=\"277\"\u003eEquation Coffee\u003c\/strong\u003e. Each season, samples arrive from their network of producers — and from there, Onyx builds regional blends and isolates standout farm-level lots.\u003c\/p\u003e\n\u003cp data-start=\"427\" data-end=\"670\"\u003eThis particular coffee, grown by \u003cstrong data-start=\"460\" data-end=\"476\"\u003eYulieth Mora\u003c\/strong\u003e in Cauca, was immediately flagged during cupping and separated as a single origin release. A Pink Bourbon microlot with clarity, structure, and sweetness - a result of both terroir and variety.\u003c\/p\u003e\n\u003cp data-start=\"672\" data-end=\"867\"\u003eWhile Pink Bourbon is now cultivated globally, Onyx continues to prefer expressions from Huila and Inzá for their bright, sugary profiles and light confectionary tones. More on the variety below.\u003cstrong data-start=\"874\" data-end=\"890\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"June 12th \/ 286g","offer_id":58119504560502,"sku":"ONYX-COLOMBIA-YULIETHMORA-PB-JUN12","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"August 19th \/ 286g","offer_id":58513438900598,"sku":"ONYX-COLOMBIA-YULIETHMORA-PB-286G-AUG19","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/YuliethMoraPB.png?v=1752624431"},{"product_id":"onyx-coffee-colombia-luis-laguna-java-natural","title":"Onyx Coffee - Colombia, Luis Laguna Java Natural","description":"\u003cp data-start=\"247\" data-end=\"527\"\u003e\u003cstrong data-start=\"247\" data-end=\"277\"\u003eLuis Laguna – Java Natural\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"277\" data-end=\"280\"\u003eWith notes of ripe cherry and citric fruit, this Java varietal showcases the best of both variety and processing. Grown by \u003cstrong data-start=\"403\" data-end=\"418\"\u003eLuis Laguna\u003c\/strong\u003e, a smallholder in Colombia, this lot reflects a balance of agronomic precision and post-harvest expertise.\u003c\/p\u003e\n\u003cp data-start=\"534\" data-end=\"846\"\u003e\u003cstrong data-start=\"534\" data-end=\"547\"\u003eThe Story\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"547\" data-end=\"550\"\u003eSourced through Onyx’s partners at \u003cstrong data-start=\"585\" data-end=\"604\"\u003eEquation Coffee\u003c\/strong\u003e, this lot stood out early during lab cupping. While Equation provides a range of regional selections and blend components, this was isolated as a single farm microlot — marking the first single origin release in Onyx’s partnership with them.\u003c\/p\u003e\n\u003cp data-start=\"848\" data-end=\"1128\"\u003eCultivated in Colombia’s biodiverse terrain, the \u003cstrong data-start=\"897\" data-end=\"905\"\u003eJava\u003c\/strong\u003e variety offers resilience alongside a standout cup profile. Often characterised by soft florals and a distinct melon sweetness, this lot brings clarity, structure, and complexity - making it a consistent favourite at Onyx.\u003c\/p\u003e\n\u003cp data-start=\"1135\" data-end=\"1440\"\u003e\u003cstrong data-start=\"1135\" data-end=\"1159\"\u003eProcessing – Natural\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1159\" data-end=\"1162\"\u003eThis coffee was naturally processed at the farm by Luis Laguna. Only fully ripe cherries are handpicked, sorted for uniformity, and dried in thin layers on raised beds. Over the course of several weeks, the cherries ferment within their skins under carefully managed conditions.\u003c\/p\u003e\n\u003cp data-start=\"1442\" data-end=\"1814\"\u003eNatural processing, when executed with control, preserves and enhances the fruit esters present in the cherry - translating to bright, expressive cups. However, it's a delicate method; uneven fermentation or moisture can easily compromise the cup. Here, the process is meticulous — protecting the coffee from excess humidity and ensuring a clean, fruit-forward expression.\u003c\/p\u003e\n\u003cp data-start=\"1821\" data-end=\"1951\"\u003eExpect ripe cherry, citrus vibrancy, and tropical sweetness — a striking natural from one of Colombia’s most compelling producers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":55932380873078,"sku":"ONYX-COLOMBIA-LUISLAGUNA-286","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LuisLagunaJavaNatural.png?v=1752624684"},{"product_id":"onyx-coffee-burundi-gaharo-hill","title":"Onyx Coffee - Burundi Gaharo Hill","description":"\u003cp data-end=\"447\" data-start=\"190\"\u003e\u003cstrong data-end=\"222\" data-start=\"190\"\u003eGaharo Hill – Washed Bourbon\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"225\" data-start=\"222\"\u003eThis washed Bourbon comes from \u003cstrong data-end=\"271\" data-start=\"256\"\u003eGaharo Hill\u003c\/strong\u003e, processed at the \u003cstrong data-end=\"306\" data-start=\"290\"\u003eHeza Station\u003c\/strong\u003e by the team at \u003cstrong data-end=\"351\" data-start=\"322\"\u003eLong Miles Coffee Project\u003c\/strong\u003e. In the cup: bright grape, crisp citrus, and a soft sweetness reminiscent of caramelised sugar.\u003c\/p\u003e\n\u003cp data-end=\"742\" data-start=\"454\"\u003e\u003cstrong data-end=\"467\" data-start=\"454\"\u003eThe Story\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"470\" data-start=\"467\"\u003eSince 2011, \u003cstrong data-end=\"511\" data-start=\"482\"\u003eLong Miles Coffee Project\u003c\/strong\u003e has been at the centre of Burundi’s specialty scene. Founded by Ben and Kristy Carlson, the project began at \u003cstrong data-end=\"639\" data-start=\"621\"\u003eBukeye Station\u003c\/strong\u003e - located at the foot of Gaharo Hill - and expanded to include \u003cstrong data-end=\"711\" data-start=\"703\"\u003eHeza\u003c\/strong\u003e, where this lot was processed.\u003c\/p\u003e\n\u003cp data-end=\"996\" data-start=\"744\"\u003eTheir approach is farmer-focused, with a year-round presence on the ground offering agronomic support, training, and transparent cherry pricing. The result is a stable supply chain, consistent quality, and long-term relationships with farming families.\u003c\/p\u003e\n\u003cp data-end=\"1323\" data-start=\"998\"\u003eOnyx’s connection to Long Miles began years ago, but deeper collaboration took shape following conversations at the \u003cstrong data-end=\"1131\" data-start=\"1114\"\u003e2022 SCA Expo\u003c\/strong\u003e. From there, the focus became clear: isolate and build a lot that reflects the flavour profile of a specific hill. Gaharo Hill offered just that - complexity, clarity, and regional character.\u003c\/p\u003e\n\u003cp data-end=\"1588\" data-start=\"1330\"\u003e\u003cstrong data-end=\"1353\" data-start=\"1330\"\u003eProcessing – Washed\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1356\" data-start=\"1353\"\u003eFully washed at \u003cstrong data-end=\"1388\" data-start=\"1372\"\u003eHeza Station\u003c\/strong\u003e, this coffee undergoes hand selection, flotation, and traditional wet fermentation. After washing, parchment is dried on raised beds under constant monitoring to maintain even drying and cup clarity.\u003c\/p\u003e\n\u003cp data-end=\"1716\" data-start=\"1595\"\u003eA clean, transparent cup from one of Burundi’s most respected coffee programs. Bright, structured, and deeply expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":55932381233526,"sku":"ONYX-BURUNDI-GAHARO-286","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BurundiGaharohill.png?v=1752624936"},{"product_id":"onyx-coffee-chai-latte-powder","title":"Onyx Coffee - Chai Latte Powder","description":"\u003cp data-start=\"249\" data-end=\"785\"\u003e\u003cstrong data-start=\"249\" data-end=\"267\"\u003eAbout the Chai\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"267\" data-end=\"270\"\u003eEvery chai latte served at Onyx cafés in Northwest Arkansas starts with this blend—the same one now available for your own space. After exploring countless recipes and profiles, Onyx couldn’t find a chai that met its exacting standards. So, the team developed one. Through careful sourcing, endless refinement, and a focus on balance, the result is a chai powder that brings bold, spiced flavour and ease of use in equal measure. The same full-bodied, aromatic chai enjoyed in Onyx cafés—now ready for your kitchen.\u003c\/p\u003e\n\u003cp data-start=\"787\" data-end=\"947\"\u003eTo create this perfectly balanced blend, Onyx combined several key ingredients to strike a unique harmony between sweet and spicy—with a distinct, warming kick.\u003c\/p\u003e\n\u003cp data-start=\"949\" data-end=\"1232\"\u003e\u003cstrong data-start=\"949\" data-end=\"968\"\u003eAssam Black Tea\u003c\/strong\u003e\u003cbr data-start=\"968\" data-end=\"971\"\u003eA traditional black tea from India, known for its bold and malty character. This tea forms the foundation of the Onyx Chai, delivering a flavour that holds its own alongside the spices. The Assam notes are present and pronounced, without overpowering the blend.\u003c\/p\u003e\n\u003cp data-start=\"1234\" data-end=\"1634\"\u003e\u003cstrong data-start=\"1234\" data-end=\"1254\"\u003eChai Spice Blend\u003c\/strong\u003e\u003cbr data-start=\"1254\" data-end=\"1257\"\u003eAn Onyx-specific combination of traditional and unexpected ingredients—carefully selected to elevate the profile.\u003cbr data-start=\"1370\" data-end=\"1373\"\u003eExpect warming tones of \u003cem data-start=\"1397\" data-end=\"1425\"\u003eCinnamon, Ginger, Cardamom\u003c\/em\u003e, and \u003cem data-start=\"1431\" data-end=\"1443\"\u003eLemongrass\u003c\/em\u003e, balanced by the gentle heat of \u003cem data-start=\"1476\" data-end=\"1487\"\u003eGochugaru\u003c\/em\u003e (Korean red pepper flakes).\u003cbr data-start=\"1515\" data-end=\"1518\"\u003e\u003cem data-start=\"1518\" data-end=\"1535\"\u003ePure Cane Sugar\u003c\/em\u003e adds natural sweetness, while \u003cem data-start=\"1566\" data-end=\"1593\"\u003eAll-Natural Citrus Pectin\u003c\/em\u003e ensures a smooth, clump-free experience.\u003c\/p\u003e\n\u003cp data-start=\"1636\" data-end=\"1736\"\u003eThe result is a chai that's rich, layered, and versatile—built for exceptional flavour in every cup.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"Default Title","offer_id":55943425163638,"sku":"ONYX-CHAILATTE-8OZ","price":17.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxChai.png?v=1752772245"},{"product_id":"onyx-coffee-voyage-uganda-long-miles-lunar-station","title":"Onyx Coffee - Voyage - Uganda Long Miles Lunar Station","description":"\u003cp data-start=\"226\" data-end=\"435\"\u003eThis lot comes from a new chapter in Onyx’s partnership with Long Miles Coffee. After years of working together in Burundi, they’ve ventured into Uganda’s Rwenzori Mountains to unlock its untapped potential.\u003c\/p\u003e\n\u003ch3 data-start=\"442\" data-end=\"458\"\u003e\u003cstrong data-start=\"446\" data-end=\"456\"\u003eOrigin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"459\" data-end=\"1002\"\u003eThe Rwenzori range—also called the Mountains of the Moon—rises between Uganda and DR Congo, creating cool microclimates perfect for specialty coffee. Historically overlooked and under-supported, these farms faced low prices, poor infrastructure, and limited agronomy knowledge. Long Miles built a washing station near Kasese and launched a Coffee Scout program to change that, working with remote farming families high in the mountains. Despite challenges like rebel attacks and flooding, their commitment is rewriting Uganda’s coffee story.\u003c\/p\u003e\n\u003ch3 data-start=\"1009\" data-end=\"1026\"\u003e\u003cstrong data-start=\"1013\" data-end=\"1024\"\u003eVariety\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1027\" data-end=\"1235\"\u003eThis lot showcases SL28 grown at high altitude in rich volcanic soils. These cultivars thrive in the Rwenzori’s dramatic climate, producing vibrant, fruit-forward profiles that express true terroir.\u003c\/p\u003e\n\u003ch3 data-start=\"1242\" data-end=\"1259\"\u003e\u003cstrong data-start=\"1246\" data-end=\"1257\"\u003eProcess\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1260\" data-end=\"1575\"\u003eNatural processing keeps the coffee cherry intact during fermentation and drying. It’s tricky, but when done right—as it is here—it delivers stunning complexity and big, juicy fruit notes. Carefully handpicked cherries dry on raised beds, slowly developing the floral and tropical character that defines this cup.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFlavour Notes: \u003c\/strong\u003eRose, Cranberry, Milk Chocolate and Plum\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":56117895987574,"sku":"ONYX-VOYAGE-UGANDA-286","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Voyage-UgandaLongMilesLunar_2.png?v=1755683042"},{"product_id":"onyx-coffee-juan-jimenez-caturra-colombia","title":"Onyx Coffee - Juan Jimenez, Caturra - Colombia","description":"\u003cp data-start=\"185\" data-end=\"387\"\u003eEl Porvenir is the life’s work of Juan Jimenez, a second-generation farmer with over 40 years of experience. His passion and precision have made him a quiet force in Colombia’s specialty coffee scene.\u003c\/p\u003e\n\u003ch3 data-start=\"394\" data-end=\"410\"\u003e\u003cstrong data-start=\"398\" data-end=\"408\"\u003eOrigin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"411\" data-end=\"654\"\u003eNestled in Palestina, just south of Huila, El Porvenir spans 16 hectares of high-altitude terrain—ideal for cultivating exceptional coffee. This microregion’s climate and soil create the perfect stage for vibrant, complex flavors to develop.\u003c\/p\u003e\n\u003ch3 data-start=\"661\" data-end=\"678\"\u003e\u003cstrong data-start=\"665\" data-end=\"676\"\u003eVariety\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"679\" data-end=\"907\"\u003eJuan’s farm is home to several unique cultivars, including the coveted Pink Bourbon. This variety, an intriguing genetic mutation, delivers bright, expressive flavors and has earned Juan acclaim and awards across the industry.\u003c\/p\u003e\n\u003ch3 data-start=\"914\" data-end=\"931\"\u003e\u003cstrong data-start=\"918\" data-end=\"929\"\u003eProcess\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"932\" data-end=\"1210\"\u003eThis lot is \u003cstrong data-start=\"944\" data-end=\"964\"\u003ewashed processed\u003c\/strong\u003e, a method prized for clarity and balance. After careful picking and sorting, the cherries are depulped, fermented to remove mucilage, then washed and dried. The result is a clean, structured cup where nuanced fruit and sparkling acidity shine.\u003c\/p\u003e\n\u003cp data-start=\"1260\" data-end=\"1575\"\u003e\u003cbr\u003e\u003cstrong\u003eFlavour Notes: \u003c\/strong\u003eFresh Lime, Honeycrisp Apple, Raw Sugar, Star Anise\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":56118172778870,"sku":"ONYX-JIMENEZ-CATURRA-286","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JuanJimenezCaturra_1.png?v=1755683013"},{"product_id":"onyx-coffee-voyage-india-ratnagiri-estate","title":"Onyx Coffee - Voyage - India Ratnagiri Estate","description":"\u003cp data-start=\"222\" data-end=\"434\"\u003eRatnagiri Estate is redefining Indian specialty coffee. Led by Ashok Patre, this farm combines deep respect for terroir with cutting-edge science to craft coffees that are clean, complex, and full of character.\u003c\/p\u003e\n\u003ch3 data-start=\"441\" data-end=\"457\"\u003e\u003cstrong data-start=\"445\" data-end=\"455\"\u003eOrigin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"458\" data-end=\"726\"\u003eNestled in the Western Ghats of India, Ratnagiri sits in a lush, biodiverse environment that provides ideal conditions for quality coffee. Ashok’s mission: showcase India’s unique varieties and soils while elevating the country’s place in the global specialty scene.\u003c\/p\u003e\n\u003ch3 data-start=\"733\" data-end=\"750\"\u003e\u003cstrong data-start=\"737\" data-end=\"748\"\u003eVariety\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"751\" data-end=\"965\"\u003eThis lot features native Indian cultivars, carefully chosen to reflect the estate’s terroir. Expect a cup that balances vibrant fruit with structure and sweetness—a signature of Ashok’s precision-driven approach.\u003c\/p\u003e\n\u003ch3 data-start=\"972\" data-end=\"989\"\u003e\u003cstrong data-start=\"976\" data-end=\"987\"\u003eProcess\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"990\" data-end=\"1259\"\u003eFermentation here isn’t guesswork—it’s science. Ashok and his team use custom-built tanks, microbial monitoring, and data-driven protocols to shape flavor intentionally. The result is a coffee that’s clean, layered, and expressive without ever feeling over-processed.\u003c\/p\u003e\n\u003cp data-start=\"1260\" data-end=\"1575\"\u003e\u003cbr\u003e\u003cstrong\u003eFlavour Notes: \u003c\/strong\u003eAlmond, Honeycomb, Vanilla \u0026amp; Pear\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":56118356509046,"sku":"ONYX-VOYAGE-INDIA-286","price":22.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IndiaRatangiriEstate.png?v=1755682471"},{"product_id":"onyx-coffee-kenya-kirimara-aa","title":"Onyx Coffee - Kenya Kirimara AA","description":"\u003cp data-start=\"143\" data-end=\"181\" class=\"\"\u003e\u003cstrong data-start=\"143\" data-end=\"181\"\u003eKirimara, Nyeri – AA Sort Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"157\" data-end=\"582\"\u003e\u003cstrong data-start=\"157\" data-end=\"170\"\u003eTHE STORY\u003c\/strong\u003e\u003cbr data-start=\"170\" data-end=\"173\"\u003eAt the foot of Mt. Kenya, between the Chania and Muriggato rivers, sits \u003cstrong data-start=\"245\" data-end=\"264\"\u003eKirimara Estate\u003c\/strong\u003e — a farm with nearly a century of history and one of Nyeri’s most distinct terroirs. First established in the 1920s, it is now run by \u003cstrong data-start=\"399\" data-end=\"435\"\u003eMutanga Investments Company Ltd.\u003c\/strong\u003e, led by the descendants of the late Julius Mimano — Kenya’s first African mechanical engineer and a key figure in the nation’s railroad history.\u003c\/p\u003e\n\u003cp data-start=\"584\" data-end=\"772\"\u003eThe estate balances heritage with modern sustainability, combining rich volcanic soils, cool equatorial climate, and careful agronomy to produce coffees of clarity, structure, and depth.\u003c\/p\u003e\n\u003cp data-start=\"774\" data-end=\"788\"\u003e\u003cstrong data-start=\"774\" data-end=\"786\"\u003eTHE FARM\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"789\" data-end=\"905\"\u003e\n\u003cli data-start=\"789\" data-end=\"815\"\u003e\n\u003cp data-start=\"791\" data-end=\"815\"\u003eLocation: Nyeri, Kenya\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"816\" data-end=\"840\"\u003e\n\u003cp data-start=\"818\" data-end=\"840\"\u003eAltitude: 1,370 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"841\" data-end=\"878\"\u003e\n\u003cp data-start=\"843\" data-end=\"878\"\u003eSoil: Iron-rich red volcanic loam\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"879\" data-end=\"905\"\u003e\n\u003cp data-start=\"881\" data-end=\"905\"\u003eVarieties: AA Sorted: SL28 \u0026amp; SL34, Batian \u0026amp; Ruiru11\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"907\" data-end=\"1133\"\u003e\u003cstrong data-start=\"907\" data-end=\"922\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"922\" data-end=\"925\"\u003eRipe cherries are handpicked and processed using the traditional Kenyan washed method. Parchment is sun-dried on raised beds under shade nets, ensuring uniform dehydration and preserving delicate aromatics.\u003c\/p\u003e\n\u003cp data-start=\"1135\" data-end=\"1291\"\u003e\u003cstrong data-start=\"1135\" data-end=\"1146\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1146\" data-end=\"1149\"\u003eBright citrus acidity balanced by deep sweetness. Velvety mouthfeel, structured and nuanced — a signature Nyeri profile at its most elegant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":56284973531510,"sku":"ONYX-KENYA-KIRIMARA-AA-286","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KenyaKirimaraAA.png?v=1758023082"},{"product_id":"onyx-coffee-kenya-kibingo-estate-sl28-34","title":"Onyx Coffee - Kenya Kibingo Estate","description":"\u003cp class=\"\" data-end=\"181\" data-start=\"143\"\u003e\u003cstrong data-end=\"181\" data-start=\"143\"\u003eKibingo Estate - SL28 \u0026amp; SL34 AA\/AB\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"577\" data-start=\"151\"\u003e\u003cstrong data-end=\"169\" data-start=\"151\"\u003eTHE CONNECTION\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"172\" data-start=\"169\"\u003eYears ago, Onyx travelled to Kenya to explore, knowing that direct coffee sourcing there isn’t easy. On that trip, they met \u003cstrong data-end=\"308\" data-start=\"291\"\u003ePeter Mbature\u003c\/strong\u003e, who runs Kamavindi Estate with his siblings. Since then, Peter has become both a producer and exporter, connecting Onyx with some of Kenya’s finest estates and co-ops, always with a sharp focus on quality. This Kibingo Estate lot comes to Onyx through that partnership.\u003c\/p\u003e\n\u003cp data-end=\"1002\" data-start=\"579\"\u003e\u003cstrong data-end=\"597\" data-start=\"579\"\u003eKIBINGO ESTATE\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"600\" data-start=\"597\"\u003eLocated at 1,700 masl in Kirinyaga County, Kibingo Coffee Estate was founded in 1957 with just 100 trees. Today, it’s grown to more than 6,000 trees under the care of \u003cstrong data-end=\"792\" data-start=\"767\"\u003eAnthony Irungu Kimani\u003c\/strong\u003e. After years of having his coffee blended away in cooperative lots, Anthony built his own washing station - an investment that lets the precision he applies in the field carry all the way through to the cup.\u003c\/p\u003e\n\u003cp data-end=\"1018\" data-start=\"1004\"\u003e\u003cstrong data-end=\"1016\" data-start=\"1004\"\u003eTHE FARM\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1149\" data-start=\"1019\"\u003e\n\u003cli data-end=\"1062\" data-start=\"1019\"\u003e\n\u003cp data-end=\"1062\" data-start=\"1021\"\u003eVarieties: SL28, SL34 - blended AA\/AB lots\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1092\" data-start=\"1063\"\u003e\n\u003cp data-end=\"1092\" data-start=\"1065\"\u003eHarvest: October–December\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1149\" data-start=\"1093\"\u003e\n\u003cp data-end=\"1149\" data-start=\"1095\"\u003eProcessing: Fully washed at the estate’s own station\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1342\" data-start=\"1151\"\u003e\u003cstrong data-end=\"1162\" data-start=\"1151\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1165\" data-start=\"1162\"\u003eClassic Kenyan structure: vibrant acidity, citrus brightness, and layered sweetness. Clear, complex, and expressive — a reflection of both heritage and forward-thinking craft.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":56285039264118,"sku":"ONYX-KENYA-KIBINGO-286","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_4.png?v=1758023803"},{"product_id":"onyx-coffee-costa-rica-las-lajas-natural","title":"Onyx Coffee - Costa Rica Las Lajas Natural","description":"\u003cp data-start=\"143\" data-end=\"181\" class=\"\"\u003e\u003cstrong data-start=\"143\" data-end=\"181\"\u003eLas Lajas Natural - Perla Negra\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"151\" data-end=\"579\"\u003e\u003cstrong data-start=\"151\" data-end=\"168\"\u003eTHE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"168\" data-end=\"171\"\u003eOscar and Francisca Chacón of \u003cstrong data-start=\"201\" data-end=\"214\"\u003eLas Lajas\u003c\/strong\u003e, Central Valley, Costa Rica, are \u003cstrong\u003epioneers in honey and natural processing\u003c\/strong\u003e. Their reputation dates back to the early 2000s when an earthquake disrupted their washing station. With no way to fully depulp and wash cherries, they dried them partially pulped - creating what became known as honey process. Buyers loved it, and the \u003cstrong\u003eChacóns \u003c\/strong\u003eleaned into \u003cstrong\u003eexperimentation\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"581\" data-end=\"961\"\u003eOver the years, they refined dry processing and fermentation, setting a new standard in Costa Rica and influencing producers across Central America. In 2016, they bought a roaster - rare for farmers - so they could cup their own coffee, control quality season over season, and chart their own success. Today, \u003cstrong\u003eLas Lajas\u003c\/strong\u003e is considered one of the \u003cstrong\u003epremier \u003c\/strong\u003emicro mills in the region.\u003c\/p\u003e\n\u003cp data-start=\"963\" data-end=\"1280\"\u003e\u003cstrong data-start=\"963\" data-end=\"978\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"978\" data-end=\"981\"\u003eThough famous for honey, Las Lajas also excels in naturals. Their precision and control over fermentation let them produce a wide spectrum of profiles. \u003cstrong\u003e\u003cem data-start=\"1133\" data-end=\"1146\"\u003ePerla Negra\u003c\/em\u003e\u003c\/strong\u003e (“\u003cstrong\u003eBlack Pearl\u003c\/strong\u003e”) is their premium natural - 100% organic, carefully dried, and meticulously monitored to ensure clarity and balance.\u003c\/p\u003e\n\u003cp data-start=\"1282\" data-end=\"1528\"\u003e\u003cstrong data-start=\"1282\" data-end=\"1293\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1293\" data-end=\"1296\"\u003eBold, fruit-forward, and silky. Fresh berries up front, layered with vanilla sweetness and a rich chocolate truffle finish. Versatile enough for multiple brew methods, with a flavour profile that’s captured fans at home and abroad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"Default Title","offer_id":56285108830582,"sku":"ONYX-COSTARICA-LAJAS-NATURAL","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_3.png?v=1758023852"},{"product_id":"onyx-coffee-advent-calendar-2025","title":"Onyx Coffee - Advent Calendar 2025","description":"","brand":"Onyx Coffee","offers":[{"title":"Default Title","offer_id":56425420947830,"sku":"ONYX-ADVENTCALENDAR","price":199.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/19_3a0875e8-5dbd-4c90-9872-918aabebf25a.webp?v=1760224791"},{"product_id":"onyx-coffee-colombia-la-riviera-nitro-watermelon","title":"Onyx Coffee - Colombia La Riviera Nitro Watermelon","description":"\u003ch3 data-end=\"88\" data-start=\"0\"\u003e\u003cstrong data-end=\"86\" data-start=\"4\"\u003eJULIO MADRID \u0026amp; JULIO ANDRÉS QUICENO — WATERMELON CO-FERMENT, RISARALDA, COLOMBIA\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"490\" data-start=\"90\"\u003e\u003cstrong data-end=\"101\" data-start=\"90\"\u003eTHE CUP\u003c\/strong\u003e\u003cbr data-end=\"104\" data-start=\"101\"\u003eA festival of fruit and florals in the cup — intensely sweet and bursting with \u003cstrong data-end=\"203\" data-start=\"183\"\u003ewatermelon candy\u003c\/strong\u003e, \u003cstrong data-end=\"221\" data-start=\"205\"\u003epassionfruit\u003c\/strong\u003e, and \u003cstrong data-end=\"242\" data-start=\"227\"\u003ered berries\u003c\/strong\u003e. The texture is syrupy and lush, balanced by a soft florality that lingers through the finish. Wild, expressive, and unmistakably joyful — this is the co-ferment that turned heads and stole hearts last season, and it’s back and better than ever.\u003c\/p\u003e\n\u003cp data-end=\"723\" data-start=\"492\"\u003e\u003cstrong data-end=\"506\" data-start=\"492\"\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"509\" data-start=\"506\"\u003e\u003cstrong data-end=\"523\" data-start=\"509\"\u003eProducers:\u003c\/strong\u003e Julio Madrid \u0026amp; Julio Andrés Quiceno\u003cbr data-end=\"562\" data-start=\"559\"\u003e\u003cstrong data-end=\"573\" data-start=\"562\"\u003eRegion:\u003c\/strong\u003e Risaralda, Colombia (La Riviera)\u003cbr data-end=\"594\" data-start=\"591\"\u003e\u003cstrong data-end=\"606\" data-start=\"594\"\u003eVariety:\u003c\/strong\u003e Caturra\u003cbr data-end=\"617\" data-start=\"614\"\u003e\u003cstrong data-end=\"630\" data-start=\"617\"\u003eAltitude:\u003c\/strong\u003e 1,700–1,850 masl\u003cbr data-end=\"650\" data-start=\"647\"\u003e\u003cstrong data-end=\"662\" data-start=\"650\"\u003eProcess:\u003c\/strong\u003e Anaerobic Co-Fermentation, under Nitrogen (with Watermelon \u0026amp; Passionfruit)\u003c\/p\u003e\n\u003cp data-end=\"1116\" data-start=\"725\"\u003e\u003cstrong data-end=\"742\" data-start=\"725\"\u003eTHE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"745\" data-start=\"742\"\u003e\u003cstrong data-end=\"761\" data-start=\"745\"\u003eJulio Madrid\u003c\/strong\u003e and \u003cstrong data-end=\"790\" data-start=\"766\"\u003eJulio Andrés Quiceno\u003c\/strong\u003e have become known for their meticulous and creative approach to coffee processing in Risaralda. Their work has helped shape Colombia’s modern wave of \u003cstrong data-end=\"963\" data-start=\"939\"\u003eco-fermented coffees\u003c\/strong\u003e, where precision, fruit inoculation, and careful control of fermentation variables create cups that are as vibrant as they are technically impressive.\u003c\/p\u003e\n\u003cp data-end=\"1338\" data-start=\"1118\"\u003eTogether, they’ve turned what began as an experiment into a refined and repeatable process that highlights the inherent sweetness and structure of Colombian Caturra while introducing new dimensions of aroma and flavour.\u003c\/p\u003e\n\u003cp data-end=\"1728\" data-start=\"1340\"\u003e\u003cstrong data-end=\"1355\" data-start=\"1340\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1358\" data-start=\"1355\"\u003eRipe Caturra cherries are \u003cstrong data-end=\"1446\" data-start=\"1384\"\u003ehand-selected and placed into sealed stainless steel tanks\u003c\/strong\u003e for an \u003cstrong data-end=\"1502\" data-start=\"1454\"\u003eanaerobic fermentation charged with nitrogen\u003c\/strong\u003e, ensuring a perfectly oxygen-free environment. Into this carefully controlled setting, \u003cstrong data-end=\"1647\" data-start=\"1590\"\u003efruit inoculates of fresh watermelon and passionfruit\u003c\/strong\u003e are added, infusing the ferment with additional sugars and aromatic compounds.\u003c\/p\u003e\n\u003cp data-end=\"2031\" data-start=\"1730\"\u003eOver several days, the coffee develops a \u003cstrong data-end=\"1826\" data-start=\"1771\"\u003edistinctively tropical sweetness and bright acidity\u003c\/strong\u003e, with the nitrogen environment preserving delicate volatile aromatics. Once fermentation reaches its peak, the coffee is \u003cstrong data-end=\"1977\" data-start=\"1948\"\u003eslow-dried on raised beds\u003c\/strong\u003e to stabilise and concentrate those complex flavours.\u003c\/p\u003e\n\u003cp data-end=\"2389\" data-start=\"2033\"\u003e\u003cstrong data-end=\"2051\" data-start=\"2033\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"2054\" data-start=\"2051\"\u003eIt’s easy to see why this lot has become a \u003cstrong data-end=\"2115\" data-start=\"2097\"\u003ecrowd favourite amongst Onyx brewers\u003c\/strong\u003e. Few coffees manage to combine this level of \u003cstrong data-end=\"2184\" data-start=\"2161\"\u003etechnical precision\u003c\/strong\u003e with such \u003cstrong data-end=\"2215\" data-start=\"2195\"\u003epure sensory joy\u003c\/strong\u003e. It is candy-sweet yet sophisticated - \u003cstrong data-end=\"2303\" data-start=\"2254\"\u003ea playful expression of processing innovation done right\u003c\/strong\u003e, and proof that experimental processing can still be deeply balanced and drinkable.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2510\" data-start=\"2391\"\u003e\u003cstrong data-end=\"2407\" data-start=\"2391\"\u003eTastes Like:\u003c\/strong\u003e Watermelon Candy, Passionfruit, Red Fruits, Subtle Florals\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"March 27th \/ 284g","offer_id":56457094463862,"sku":"ONYX-NITROWATERMELON-284-MAR27","price":39.95,"currency_code":"GBP","in_stock":false},{"title":"March 27th \/ 60g","offer_id":56457094496630,"sku":"ONYX-NITROWATERMELON-113-MAR27","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_5.png?v=1760522274"},{"product_id":"onyx-coffee-kenya-gichangi-estate-aa","title":"Onyx Coffee - Kenya Gichangi Estate AA","description":"\u003ch3 data-start=\"0\" data-end=\"44\"\u003e\u003cstrong data-start=\"4\" data-end=\"42\"\u003eGICHANGI ESTATE AA — KIRINYAGA, KENYA \u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"46\" data-end=\"467\"\u003e\u003cstrong data-start=\"46\" data-end=\"57\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"57\" data-end=\"60\"\u003eElegant, layered, and quintessentially Kenyan. This \u003cstrong data-start=\"112\" data-end=\"138\"\u003esingle-estate microlot\u003c\/strong\u003e from Gichangi delivers \u003cstrong data-start=\"162\" data-end=\"187\"\u003ebright citric acidity\u003c\/strong\u003e, crisp notes of \u003cstrong data-start=\"204\" data-end=\"219\"\u003eapplesauce\u003c\/strong\u003e, \u003cstrong\u003enutmeg\u003c\/strong\u003e and a \u003cstrong data-start=\"227\" data-end=\"258\"\u003ejuicy, structured mouthfeel\u003c\/strong\u003e that carries through the finish. The cup is full of clarity - lively and complex with a balance of \u003cstrong data-start=\"358\" data-end=\"403\"\u003efruit sweetness and refreshing brightness\u003c\/strong\u003e that reminds us why we return to this estate year after year.\u003c\/p\u003e\n\u003cp data-start=\"469\" data-end=\"717\"\u003e\u003cstrong data-start=\"469\" data-end=\"483\"\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"483\" data-end=\"486\"\u003e\u003cstrong data-start=\"486\" data-end=\"499\"\u003eProducer:\u003c\/strong\u003e The Gichangi Family\u003cbr data-start=\"519\" data-end=\"522\"\u003e\u003cstrong data-start=\"522\" data-end=\"533\"\u003eEstate:\u003c\/strong\u003e Gichangi Estate\u003cbr data-start=\"549\" data-end=\"552\"\u003e\u003cstrong data-start=\"552\" data-end=\"563\"\u003eRegion:\u003c\/strong\u003e Kirinyaga County, Kenya\u003cbr data-start=\"587\" data-end=\"590\"\u003e\u003cstrong data-start=\"590\" data-end=\"604\"\u003eVarieties:\u003c\/strong\u003e SL-28, SL-34, Ruiru11, Batian (AA Separation)\u003cbr data-start=\"617\" data-end=\"620\"\u003e\u003cstrong data-start=\"620\" data-end=\"633\"\u003eAltitude:\u003c\/strong\u003e ~1,800 masl\u003cbr data-start=\"651\" data-end=\"654\"\u003e\u003cstrong data-start=\"654\" data-end=\"666\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"673\" data-end=\"676\"\u003e\u003cstrong data-start=\"676\" data-end=\"688\"\u003eHarvest:\u003c\/strong\u003e October \u003c\/p\u003e\n\u003cp data-start=\"719\" data-end=\"1105\"\u003e\u003cstrong data-start=\"719\" data-end=\"736\"\u003eTHE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"736\" data-end=\"739\"\u003e\u003cstrong data-start=\"739\" data-end=\"758\"\u003eGichangi Estate\u003c\/strong\u003e is one of \u003cstrong data-start=\"769\" data-end=\"814\"\u003eKirinyaga’s most respected single estates\u003c\/strong\u003e, renowned for producing coffees that rival the complexity and structure of Kenya’s best cooperative lots. Established in \u003cstrong data-start=\"936\" data-end=\"944\"\u003e1955\u003c\/strong\u003e by \u003cstrong data-start=\"948\" data-end=\"977\"\u003eStephen and Jane Gichangi\u003c\/strong\u003e, the estate began with small plantings of \u003cstrong data-start=\"1020\" data-end=\"1039\"\u003eSL-28 and SL-34\u003c\/strong\u003e, varieties now synonymous with Kenya’s most expressive coffees.\u003c\/p\u003e\n\u003cp data-start=\"1107\" data-end=\"1546\"\u003eOver time, the Gichangi family transformed their small farmstead into a \u003cstrong data-start=\"1179\" data-end=\"1207\"\u003emultigenerational legacy\u003c\/strong\u003e. Since 1994, brothers \u003cstrong data-start=\"1230\" data-end=\"1269\"\u003eJulius, Stanley, David, and Charles\u003c\/strong\u003e have taken stewardship of the land, continuing their parents’ meticulous approach to cultivation. Their focus on selective picking, careful fertilization, and consistent pruning has made Gichangi Estate a model of both quality and sustainability in Kenyan coffee production.\u003c\/p\u003e\n\u003cp data-start=\"1548\" data-end=\"1917\"\u003eIn \u003cstrong data-start=\"1551\" data-end=\"1559\"\u003e1998\u003c\/strong\u003e, the brothers made a pivotal investment by constructing an \u003cstrong data-start=\"1619\" data-end=\"1641\"\u003eon-site micro-mill\u003c\/strong\u003e, allowing them to \u003cstrong data-start=\"1660\" data-end=\"1690\"\u003eprocess their own harvests\u003c\/strong\u003e — a rare and defining advantage in Kenya’s coffee landscape. Today, this mill handles more than \u003cstrong data-start=\"1787\" data-end=\"1835\"\u003e30,000 kilograms of ripe red cherry annually\u003c\/strong\u003e, maintaining complete control over quality and consistency from tree to export.\u003c\/p\u003e\n\u003cp data-start=\"1919\" data-end=\"2359\"\u003e\u003cstrong data-start=\"1919\" data-end=\"1934\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1934\" data-end=\"1937\"\u003eCherries are \u003cstrong data-start=\"1950\" data-end=\"1982\"\u003ehand-picked at peak ripeness\u003c\/strong\u003e, \u003cstrong data-start=\"1984\" data-end=\"1996\"\u003edepulped\u003c\/strong\u003e, and then \u003cstrong data-start=\"2007\" data-end=\"2032\"\u003efermented under water\u003c\/strong\u003e for 48–72 hours, depending on ambient temperature. The coffee is \u003cstrong data-start=\"2098\" data-end=\"2130\"\u003ewashed and graded by density\u003c\/strong\u003e, ensuring only the highest quality beans continue through the process. Finally, the parchment is \u003cstrong data-start=\"2228\" data-end=\"2256\"\u003esun-dried on raised beds\u003c\/strong\u003e for 14–21 days, with constant turning and shading during midday heat to preserve delicate aromatics.\u003c\/p\u003e\n\u003cp data-start=\"2361\" data-end=\"2688\"\u003e\u003cstrong data-start=\"2361\" data-end=\"2379\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"2379\" data-end=\"2382\"\u003eSingle-estate coffees from Kenya are rare — and few deliver this level of \u003cstrong data-start=\"2456\" data-end=\"2482\"\u003ebalance and refinement\u003c\/strong\u003e. It’s a \u003cstrong data-start=\"2579\" data-end=\"2609\"\u003evivid, fruit-driven Kenyan\u003c\/strong\u003e with clarity, sweetness, and texture that lingers.\u003c\/p\u003e\n\u003cp data-start=\"2690\" data-end=\"2783\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2690\" data-end=\"2706\"\u003eTastes Like:\u003c\/strong\u003e Applesauce, Grapefruit, Brown Sugar, Nutmeg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":56457160130934,"sku":"ONYX-KENYA-GICHANGI-AA-286","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_6.png?v=1760522565"},{"product_id":"onyx-coffee-ethiopia-gera-estate-anaerobic","title":"Onyx Coffee - Ethiopia Gera Estate Anaerobic","description":"\u003ch3 data-start=\"354\" data-end=\"402\"\u003e\u003cstrong data-start=\"358\" data-end=\"402\"\u003eETHIOPIA GERA ESTATE — ANAEROBIC NATURAL\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"404\" data-end=\"786\"\u003e\u003cstrong data-start=\"404\" data-end=\"415\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"415\" data-end=\"418\"\u003eA refined yet expressive cup from Ethiopia’s Gera Estate. Expect \u003cstrong data-start=\"483\" data-end=\"504\"\u003evivid fruit tones\u003c\/strong\u003e and a \u003cstrong data-start=\"511\" data-end=\"532\"\u003erefined sweetness\u003c\/strong\u003e layered with complex aromatics. Notes of \u003cstrong\u003eraspberry, magnolia and watermelon\u003c\/strong\u003e are framed by a silky, wine-like texture. The acidity is bright but polished, leading into a finish of \u003cstrong data-start=\"731\" data-end=\"755\"\u003evanilla\u003c\/strong\u003e that lingers long and clean.\u003c\/p\u003e\n\u003cp data-start=\"788\" data-end=\"1012\"\u003e\u003cstrong data-start=\"788\" data-end=\"802\"\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"802\" data-end=\"805\"\u003e\u003cstrong data-start=\"805\" data-end=\"818\"\u003eProducer:\u003c\/strong\u003e Gera Estate\u003cbr data-start=\"830\" data-end=\"833\"\u003e\u003cstrong data-start=\"833\" data-end=\"844\"\u003eRegion:\u003c\/strong\u003e Jimma, Oromia, Ethiopia\u003cbr data-start=\"868\" data-end=\"871\"\u003e\u003cstrong data-start=\"871\" data-end=\"883\"\u003eVariety:\u003c\/strong\u003e Ethiopian Landrace\u003cbr data-start=\"902\" data-end=\"905\"\u003e\u003cstrong data-start=\"905\" data-end=\"918\"\u003eAltitude:\u003c\/strong\u003e 1,900–2,100 masl\u003cbr data-start=\"935\" data-end=\"938\"\u003e\u003cstrong data-start=\"938\" data-end=\"950\"\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003cbr data-start=\"968\" data-end=\"971\"\u003e\u003cstrong data-start=\"971\" data-end=\"983\"\u003eHarvest:\u003c\/strong\u003e December 2024–January 2025\u003c\/p\u003e\n\u003cp data-start=\"1014\" data-end=\"1489\"\u003e\u003cstrong data-start=\"1014\" data-end=\"1030\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1030\" data-end=\"1033\"\u003eNestled in the highland forests of \u003cstrong data-start=\"1068\" data-end=\"1077\"\u003eJimma\u003c\/strong\u003e, \u003cstrong data-start=\"1079\" data-end=\"1094\"\u003eGera Estate\u003c\/strong\u003e is one of Ethiopia’s oldest and most respected coffee estates. Grown beneath the canopy of native trees, the coffee thrives in \u003cstrong data-start=\"1222\" data-end=\"1256\"\u003ebiodiverse, organic conditions\u003c\/strong\u003e that promote both environmental balance and exceptional cup quality. Gera’s commitment to \u003cstrong data-start=\"1347\" data-end=\"1391\"\u003esustainability and social responsibility\u003c\/strong\u003e runs deep—offering education, infrastructure, and fair employment to the surrounding community.\u003c\/p\u003e\n\u003cp data-start=\"1491\" data-end=\"1753\"\u003eThe high altitude estate’s forest-grown system allows cherries to ripen slowly, developing dense sugars and complex acidity. These conditions, combined with Gera’s meticulous agronomy and controlled post-harvest process, consistently produce coffees of clarity and vibrancy.\u003c\/p\u003e\n\u003cp data-start=\"1755\" data-end=\"2052\"\u003e\u003cstrong data-start=\"1755\" data-end=\"1770\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1770\" data-end=\"1773\"\u003eRipe cherries are \u003cstrong data-start=\"1791\" data-end=\"1818\"\u003eselectively hand-picked\u003c\/strong\u003e and placed into \u003cstrong data-start=\"1835\" data-end=\"1883\"\u003esealed, oxygen-restricted fermentation tanks\u003c\/strong\u003e for several days. This \u003cstrong data-start=\"1907\" data-end=\"1932\"\u003eanaerobic environment\u003c\/strong\u003e encourages specific microbial activity that heightens fruit intensity and complexity without introducing off-flavors.\u003c\/p\u003e\n\u003cp data-start=\"2054\" data-end=\"2389\"\u003eAfter fermentation, the cherries are \u003cstrong data-start=\"2091\" data-end=\"2133\"\u003ecarefully dried on raised African beds\u003c\/strong\u003e under shade for 15–20 days. Frequent turning ensures uniform drying and prevents over-fermentation. The result is a cup that merges the hallmark clarity of Ethiopian coffee with the lush depth and fruit saturation characteristic of anaerobic processing.\u003c\/p\u003e\n\u003cp data-start=\"2391\" data-end=\"2701\"\u003e\u003cstrong data-start=\"2391\" data-end=\"2409\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"2409\" data-end=\"2412\"\u003eThis coffee exemplifies the \u003cstrong data-start=\"2440\" data-end=\"2484\"\u003eintersection of tradition and innovation\u003c\/strong\u003e—a meticulously grown and processed lot that pushes Ethiopian coffee’s potential forward. Gera’s dedication to quality, ecology, and community shines through in a cup that’s \u003cstrong data-start=\"2658\" data-end=\"2698\"\u003eclean, expressive, and unforgettable\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"2703\" data-end=\"2816\"\u003e\u003cstrong data-start=\"2703\" data-end=\"2719\"\u003eTastes Like: \u003c\/strong\u003eRaspberry, Magnolia, Watermelon, Vanilla\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":56457196601718,"sku":"ONYX-EXP-GERA-ANAEROBIC-286","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_7.png?v=1760522960"},{"product_id":"onyx-coffee-india-kerehaklu-estate","title":"Onyx Coffee - India Kerehaklu Estate","description":"\u003ch3 data-end=\"395\" data-start=\"363\"\u003e\u003cstrong data-end=\"395\" data-start=\"367\"\u003eINDIA — KEREHAKLU ESTATE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"791\" data-start=\"397\"\u003e\u003cstrong data-end=\"408\" data-start=\"397\"\u003eTHE CUP\u003c\/strong\u003e\u003cbr data-end=\"411\" data-start=\"408\"\u003eA rare and elegant expression of Indian coffee. This cup is \u003cstrong data-end=\"491\" data-start=\"471\"\u003esilky and spiced\u003c\/strong\u003e, with notes of \u003cstrong data-end=\"549\" data-start=\"507\"\u003eorange zest, golden raisin, and nutmeg\u003c\/strong\u003e supported by a base of \u003cstrong data-end=\"597\" data-start=\"573\"\u003edark honey and cacao\u003c\/strong\u003e. There’s a round, balanced sweetness that lingers on the palate, while a soft acidity keeps the cup lifted and clean. This is India reimagined — complex, layered, and full of quiet surprises.\u003c\/p\u003e\n\u003cp data-end=\"1022\" data-start=\"793\"\u003e\u003cstrong data-end=\"807\" data-start=\"793\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003cbr data-end=\"810\" data-start=\"807\"\u003e\u003cstrong data-end=\"823\" data-start=\"810\"\u003eProducer:\u003c\/strong\u003e Thipaiah Family — Kerehaklu Estate\u003cbr data-end=\"860\" data-start=\"857\"\u003e\u003cstrong data-end=\"871\" data-start=\"860\"\u003eRegion:\u003c\/strong\u003e Chikmagalur, India\u003cbr data-end=\"904\" data-start=\"901\"\u003e\u003cstrong data-end=\"916\" data-start=\"904\"\u003eVariety:\u003c\/strong\u003e Sarchimor\u003cbr data-end=\"938\" data-start=\"935\"\u003e\u003cstrong data-end=\"951\" data-start=\"938\"\u003eAltitude:\u003c\/strong\u003e 1,300–1,400 masl\u003cbr data-end=\"971\" data-start=\"968\"\u003e\u003cstrong data-end=\"983\" data-start=\"971\"\u003eProcess:\u003c\/strong\u003e Inoculated Washed (Culture comes from previous harvest 23-24)\u003cbr data-end=\"994\" data-start=\"991\"\u003e\u003cstrong data-end=\"1006\" data-start=\"994\"\u003eHarvest:\u003c\/strong\u003e December 2024\u003c\/p\u003e\n\u003cp data-end=\"1381\" data-start=\"1024\"\u003e\u003cstrong data-end=\"1040\" data-start=\"1024\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1043\" data-start=\"1040\"\u003eHidden among the lush hills of \u003cstrong data-end=\"1089\" data-start=\"1074\"\u003eChikmagalur\u003c\/strong\u003e, Kerehaklu Estate is part of India’s new generation of producers redefining what the country’s coffee can be. The estate has been in the Sandalj family for over 60 years, evolving from traditional shade-grown cultivation to a hub of \u003cstrong data-end=\"1378\" data-start=\"1323\"\u003eexperimental processing and sustainable agriculture\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"2135\" data-start=\"1697\"\u003e\u003cstrong data-end=\"1712\" data-start=\"1697\"\u003eTHE PROCESS\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eA typical Kerehaklu lot follows a meticulous, multi-stage fermentation designed to highlight sweetness and structure. Freshly harvested cherries are \u003cstrong data-end=\"210\" data-start=\"171\"\u003efloated the same day they’re picked\u003c\/strong\u003e to remove underripe cherries, then placed in \u003cstrong data-end=\"289\" data-start=\"248\"\u003eopen-air fermentation tanks overnight\u003c\/strong\u003e. This initial \u003cstrong data-end=\"366\" data-start=\"340\"\u003ein-cherry fermentation\u003c\/strong\u003e develops early fruit complexity and softens the mucilage.\u003c\/p\u003e\n\u003cp data-end=\"811\" data-start=\"428\"\u003eThe next morning, the coffee is \u003cstrong data-end=\"470\" data-start=\"460\"\u003epulped\u003c\/strong\u003e and transferred into \u003cstrong data-end=\"518\" data-start=\"492\"\u003elidded plastic barrels\u003c\/strong\u003e filled with fresh water and a measured dose of a \u003cstrong data-end=\"603\" data-start=\"568\"\u003ehouse-developed starter culture\u003c\/strong\u003e. The mixture is \u003cstrong data-end=\"647\" data-start=\"620\"\u003estirred every few hours\u003c\/strong\u003e to introduce oxygen and maintain a uniform microbial environment. After approximately \u003cstrong data-end=\"749\" data-start=\"734\"\u003e35–37 hours\u003c\/strong\u003e, the coffee is \u003cstrong data-end=\"788\" data-start=\"765\"\u003emechanically washed\u003c\/strong\u003e and moved to drying.\u003c\/p\u003e\n\u003cp data-end=\"1016\" data-start=\"813\"\u003eDrying begins under \u003cstrong data-end=\"871\" data-start=\"833\"\u003eheavy shade for the first two days\u003c\/strong\u003e, allowing for a slow, even dehydration that preserves aromatics, before the coffee is transferred to a \u003cstrong data-end=\"988\" data-start=\"975\"\u003epolyhouse\u003c\/strong\u003e for controlled finishing.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1542\" data-start=\"1018\"\u003eWhat makes this particular lot special is its \u003cstrong data-end=\"1090\" data-start=\"1064\"\u003efrozen starter culture -\u003c\/strong\u003e developed and preserved by producer \u003cstrong data-end=\"1155\" data-start=\"1136\"\u003ePranoy Thipaiah\u003c\/strong\u003e during the previous (2023–2024) harvest. At the peak of its microbial activity and aromatic quality, Pranoy captured and froze a portion of the culture to carry its distinctive character into the next season. The result is a lot that bridges vintages, yielding an extraordinary depth of flavour and complexity that stands apart even within Kerehaklu’s consistently exceptional portfolio.\u003c\/p\u003e\n\u003cp data-end=\"2388\" data-start=\"2137\"\u003e\u003cstrong data-end=\"2155\" data-start=\"2137\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"2158\" data-start=\"2155\"\u003eIndia is often overlooked in specialty coffee, but estates like Kerehaklu are changing that narrative. This lot offers a glimpse into India’s next chapter—\u003cstrong data-end=\"2385\" data-start=\"2313\"\u003ea coffee that’s deeply sweet, complex, and unmistakably of its place\u003c\/strong\u003e. This the point of Onyx's Voyage series, you get to taste what many people don't. It's a Voyage away from what you brew on the regular, a view into another world.\u003c\/p\u003e\n\u003cp data-end=\"2816\" data-start=\"2703\"\u003e\u003cstrong data-end=\"2719\" data-start=\"2703\"\u003eTastes Like: \u003c\/strong\u003ePear, Herbal Tea, Cashew, Clove\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":56457353363830,"sku":"ONYX-VOYAGE-KEREHAKLU-286","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_8.png?v=1760525185"},{"product_id":"onyx-coffee-voyage-indonesia-hendra-maulizar-natural","title":"Onyx Coffee - Voyage - Indonesia, Hendra Maulizar Natural","description":"\u003ch3 data-start=\"0\" data-end=\"63\"\u003e\u003cstrong data-start=\"4\" data-end=\"61\"\u003eINDONESIA — MAULIZAR Anaerobic Natural\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"65\" data-end=\"525\"\u003e\u003cstrong data-start=\"65\" data-end=\"76\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"76\" data-end=\"79\"\u003eA vibrant, fruit-forward cup with deep sweetness and structure. Expect \u003cstrong data-start=\"150\" data-end=\"196\"\u003ered berries, tropical fruit, and cocoa nib\u003c\/strong\u003e layered with \u003cstrong data-start=\"210\" data-end=\"230\"\u003efloral aromatics\u003c\/strong\u003e and a silky, wine-like mouthfeel. The acidity is bright and juicy—\u003cstrong data-start=\"297\" data-end=\"342\"\u003ereminiscent of raspberry and blood orange\u003c\/strong\u003e—while the finish lingers with the warmth of \u003cstrong data-start=\"387\" data-end=\"423\"\u003espiced chocolate and dried fruit\u003c\/strong\u003e. This coffee is a testament to how precise fermentation can redefine what Indonesian coffee can be.\u003c\/p\u003e\n\u003cp data-start=\"527\" data-end=\"783\"\u003e\u003cstrong data-start=\"527\" data-end=\"541\"\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"541\" data-end=\"544\"\u003e\u003cstrong data-start=\"544\" data-end=\"557\"\u003eProducer:\u003c\/strong\u003e Hendra Maulizar\u003cbr data-start=\"573\" data-end=\"576\"\u003e\u003cstrong data-start=\"576\" data-end=\"585\"\u003eFarm:\u003c\/strong\u003e Avatara Coffee\u003cbr data-start=\"600\" data-end=\"603\"\u003e\u003cstrong data-start=\"603\" data-end=\"614\"\u003eRegion:\u003c\/strong\u003e Aceh, Sumatra, Indonesia\u003cbr data-start=\"639\" data-end=\"642\"\u003e\u003cstrong data-start=\"642\" data-end=\"654\"\u003eVariety:\u003c\/strong\u003e Abyssinia\u003cbr data-start=\"685\" data-end=\"688\"\u003e\u003cstrong data-start=\"688\" data-end=\"701\"\u003eAltitude:\u003c\/strong\u003e 1,400–1,500 masl\u003cbr data-start=\"718\" data-end=\"721\"\u003e\u003cstrong data-start=\"721\" data-end=\"733\"\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003cbr data-start=\"761\" data-end=\"764\"\u003e\u003cstrong data-start=\"764\" data-end=\"776\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003cp data-start=\"785\" data-end=\"1313\"\u003e\u003cstrong data-start=\"785\" data-end=\"801\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"801\" data-end=\"804\"\u003eBorn into a coffee-producing family in \u003cstrong data-start=\"843\" data-end=\"851\"\u003eAceh\u003c\/strong\u003e, Hendra Maulizar has become one of Indonesia’s most visionary coffee producers. After founding his own processing station in \u003cstrong data-start=\"977\" data-end=\"985\"\u003e2010\u003c\/strong\u003e, Hendra grew his operation from a single acre to a ten-hectare facility focused entirely on \u003cstrong data-start=\"1078\" data-end=\"1098\"\u003especialty coffee\u003c\/strong\u003e. In 2014, he shifted his attention toward experimental processing, introducing \u003cstrong data-start=\"1178\" data-end=\"1253\"\u003ewet mills, fermentation tanks, washing channels, and raised drying beds\u003c\/strong\u003e to push quality and consistency beyond traditional norms.\u003c\/p\u003e\n\u003cp data-start=\"1315\" data-end=\"1770\"\u003eHendra’s approach combines deep respect for his community’s heritage with an unwavering commitment to progress. Working alongside neighbouring farmers, he emphasises traceability, collaboration, and education - ensuring that quality improvements benefit everyone involved. His efforts have not gone unnoticed: in 2021, Hendra’s work earned \u003cstrong data-start=\"1652\" data-end=\"1700\"\u003e7th place in the Cup of Excellence Indonesia\u003c\/strong\u003e, cementing his reputation as a pioneer of modern Indonesian coffee.\u003c\/p\u003e\n\u003cp data-start=\"1772\" data-end=\"2210\"\u003e\u003cstrong data-start=\"1772\" data-end=\"1787\"\u003eTHE PROCESS\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eThis \u003cstrong data-end=\"42\" data-start=\"23\"\u003enatural process\u003c\/strong\u003e coffee undergoes \u003cstrong data-end=\"103\" data-start=\"60\"\u003e36 hours of limited-oxygen fermentation\u003c\/strong\u003e while still in the fruit, allowing sugars and acids within the cherry to interact and develop vibrant complexity. After fermentation, the coffee is \u003cstrong data-end=\"287\" data-start=\"252\"\u003edried slowly for around 20 days\u003c\/strong\u003e on raised beds and patios, turned frequently to ensure even moisture and clean fruit expression.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"614\" data-start=\"388\"\u003eThe impact of this processing is immediately apparent in the cup—\u003cstrong data-end=\"493\" data-start=\"453\"\u003efruit-forward, expressive, and sweet\u003c\/strong\u003e, with the fermentation lending structure, depth, and a distinctive tropical intensity that defines this lot’s character.\u003c\/p\u003e\n\u003cp data-start=\"2537\" data-end=\"2845\"\u003e\u003cstrong data-start=\"2537\" data-end=\"2555\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"2555\" data-end=\"2558\"\u003eThis coffee represents the next era of \u003cstrong data-start=\"2597\" data-end=\"2626\"\u003eSumatran specialty coffee - \u003c\/strong\u003eclean, complex, and confidently expressive. Through scientific precision and creative vision, \u003cstrong data-start=\"2721\" data-end=\"2740\"\u003eHendra Maulizar\u003c\/strong\u003e has crafted a cup that defies expectations and celebrates the full potential of Indonesia’s highlands.\u003c\/p\u003e\n\u003cp data-start=\"2847\" data-end=\"2958\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2847\" data-end=\"2863\"\u003eTASTES LIKE:\u003c\/strong\u003e Hibiscus, Guava, Plantain, Winey\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eVoyage\u003c\/strong\u003e is a series by Onyx, focussing on highlighting fantastic producers from obscure origins and microclimates from around the globe. Voyage roasts are extremely limited releases and once they're gone, Onyx Voyages on to the next!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":56457407529334,"sku":"ONYX-VOYAGE-INDONESIA(N)-286","price":23.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_10.png?v=1760526215"},{"product_id":"onyx-coffee-ethiopia-korma-kontoma-g1","title":"Onyx Coffee - Ethiopia Korma Kontoma G1","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"a2b7f38a-3a79-49fc-9ca2-fb4342dab886\" data-testid=\"conversation-turn-426\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"a2b7f38a-3a79-49fc-9ca2-fb4342dab886\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"31\"\u003e\u003cstrong data-start=\"0\" data-end=\"29\"\u003eEthiopia Korma Kontoma G1\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"33\" data-end=\"378\"\u003e\u003cstrong data-start=\"33\" data-end=\"44\"\u003eOrigin:\u003c\/strong\u003e Murago Kebele, Kontoma Area, Bensa, Sidama, Ethiopia\u003cbr data-start=\"97\" data-end=\"100\"\u003e\u003cstrong data-start=\"100\" data-end=\"113\"\u003eProducer:\u003c\/strong\u003e Asefa Dukamo Korma \u0026amp; Surrounding Smallholders\u003cbr data-start=\"159\" data-end=\"162\"\u003e\u003cstrong data-start=\"162\" data-end=\"174\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"181\" data-end=\"184\"\u003e\u003cstrong data-start=\"184\" data-end=\"196\"\u003eVariety:\u003c\/strong\u003e Ethiopian Landrace (Heirloom)\u003cbr data-start=\"226\" data-end=\"229\"\u003e\u003cstrong data-start=\"229\" data-end=\"242\"\u003eAltitude:\u003c\/strong\u003e 2,100–2,300 masl\u003cbr data-start=\"259\" data-end=\"262\"\u003e\u003cstrong data-start=\"262\" data-end=\"274\" data-is-only-node=\"\"\u003eHarvest:\u003c\/strong\u003e December–February\u003cbr data-start=\"292\" data-end=\"295\"\u003e\u003cstrong data-start=\"295\" data-end=\"305\"\u003eGrade:\u003c\/strong\u003e G1\u003cbr data-start=\"308\" data-end=\"311\"\u003e\u003cstrong data-start=\"311\" data-end=\"329\"\u003eRoast Profile:\u003c\/strong\u003e Light Roast\u003cbr data-start=\"341\" data-end=\"344\"\u003e\u003cstrong data-start=\"344\" data-end=\"357\"\u003eSize:\u003c\/strong\u003e 284g (10oz)\u003c\/p\u003e\n\u003cp data-start=\"380\" data-end=\"443\"\u003e\u003cstrong data-start=\"380\" data-end=\"398\"\u003eTasting Notes:\u003c\/strong\u003e 🍒 Cranberry · 🍊 Tangerine · 🍯 Panela · 🍇 Raisin\u003c\/p\u003e\n\u003cstrong data-start=\"450\" data-end=\"470\"\u003eABOUT THE REGION\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"470\" data-end=\"473\"\u003ePerched high in the \u003cstrong data-start=\"493\" data-end=\"519\"\u003eMurago Kebele of Bensa\u003c\/strong\u003e, the \u003cstrong data-start=\"525\" data-end=\"558\"\u003eKorma Kontoma Washing Station\u003c\/strong\u003e is one of Sidama’s crown jewels. Sitting between \u003cstrong data-start=\"608\" data-end=\"650\"\u003e2,100 and 2,300 meters above sea level\u003c\/strong\u003e, it benefits from the region’s \u003cstrong data-start=\"682\" data-end=\"707\"\u003ecool highland climate\u003c\/strong\u003e, \u003cstrong data-start=\"709\" data-end=\"731\"\u003elush forest canopy\u003c\/strong\u003e, and \u003cstrong data-start=\"737\" data-end=\"768\"\u003enutrient-rich volcanic soil\u003c\/strong\u003e—ideal conditions for growing coffee with exceptional clarity and complexity.\n\u003cp data-start=\"849\" data-end=\"1222\"\u003eThe name \u003cem data-start=\"858\" data-end=\"867\"\u003eKontoma\u003c\/em\u003e comes from an old Sidama word meaning \u003cem data-start=\"906\" data-end=\"923\"\u003e“accumulation,”\u003c\/em\u003e a reference to an ancient gathering place for hunters who would meet and share their harvest. Today, that spirit of community lives on through the \u003cstrong data-start=\"1071\" data-end=\"1106\"\u003ehundreds of smallholder farmers\u003c\/strong\u003e who deliver ripe cherries to the station, each contributing to a collective expression of Bensa’s unique terroir.\u003c\/p\u003e\n\u003cstrong data-start=\"1229\" data-end=\"1243\"\u003ePROCESSING\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1243\" data-end=\"1246\"\u003eAt \u003cstrong data-start=\"1249\" data-end=\"1266\"\u003eKorma Kontoma\u003c\/strong\u003e, only the ripest cherries are hand-picked and delivered daily. After flotation and sorting, the cherries are \u003cstrong data-start=\"1376\" data-end=\"1389\"\u003ede-pulped\u003c\/strong\u003e and fermented in clean water for \u003cstrong data-start=\"1423\" data-end=\"1435\"\u003e72 hours\u003c\/strong\u003e, allowing natural enzymes to break down the mucilage. Once fermentation is complete, the parchment is thoroughly washed and laid on \u003cstrong data-start=\"1568\" data-end=\"1591\"\u003eraised African beds\u003c\/strong\u003e to dry for \u003cstrong data-start=\"1603\" data-end=\"1617\"\u003e11–12 days\u003c\/strong\u003e, carefully raked and covered during the hottest hours to ensure even, consistent drying.\n\u003cp data-start=\"1710\" data-end=\"1888\"\u003eThe station operates with \u003cstrong data-start=\"1736\" data-end=\"1762\"\u003e144 raised drying beds\u003c\/strong\u003e and \u003cstrong data-start=\"1767\" data-end=\"1787\"\u003e14 washing tanks\u003c\/strong\u003e, enabling precise lot separation and maintaining the integrity of each batch from start to finish.\u003c\/p\u003e\n\u003cstrong data-start=\"1895\" data-end=\"1906\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1906\" data-end=\"1909\"\u003eKorma Kontoma represents everything we love about \u003cstrong data-start=\"1959\" data-end=\"1968\"\u003eBensa\u003c\/strong\u003e—its altitude, its precision, and its incredible potential for producing \u003cstrong data-start=\"2041\" data-end=\"2069\"\u003elayered, articulate cups\u003c\/strong\u003e. In the cup, expect \u003cstrong data-start=\"2090\" data-end=\"2110\"\u003efloral aromatics\u003c\/strong\u003e, a \u003cstrong data-start=\"2114\" data-end=\"2139\"\u003ebright citrus acidity\u003c\/strong\u003e, and notes of \u003cstrong data-start=\"2154\" data-end=\"2173\"\u003epeach and honey\u003c\/strong\u003e that unfold with each sip. It’s \u003cstrong data-start=\"2206\" data-end=\"2244\"\u003eclean, elegant, and full of energy\u003c\/strong\u003e, a shining example of Ethiopia’s world-class washed coffees and a tribute to the skill of \u003cstrong data-start=\"2335\" data-end=\"2351\"\u003eAsefa Dukamo\u003c\/strong\u003e and the local community that makes this coffee possible.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":56637023093110,"sku":"ONYX-ETHIOPIA-KORMA-G1-286","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_12.png?v=1762796912"},{"product_id":"onyx-coffee-ethiopia-bochessa-natural","title":"Onyx Coffee - Ethiopia Bochesa Natural","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"a2b7f38a-3a79-49fc-9ca2-fb4342dab886\" data-testid=\"conversation-turn-426\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"a2b7f38a-3a79-49fc-9ca2-fb4342dab886\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"30\"\u003e\u003cstrong data-start=\"0\" data-end=\"28\"\u003eEthiopia Bochesa Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"32\" data-end=\"327\"\u003e\u003cstrong data-start=\"32\" data-end=\"43\"\u003eOrigin:\u003c\/strong\u003e Bochesa, Arbegona, Sidama, Ethiopia\u003cbr data-start=\"79\" data-end=\"82\"\u003e\u003cstrong data-start=\"82\" data-end=\"95\"\u003eProducer:\u003c\/strong\u003e Boreta \u0026amp; 600+ smallholder farmers\u003cbr data-start=\"129\" data-end=\"132\"\u003e\u003cstrong data-start=\"132\" data-end=\"144\"\u003eProcess:\u003c\/strong\u003e Natural\u003cbr data-start=\"152\" data-end=\"155\"\u003e\u003cstrong data-start=\"155\" data-end=\"167\"\u003eVariety:\u003c\/strong\u003e Ethiopian Landrace (Heirloom)\u003cbr data-start=\"197\" data-end=\"200\"\u003e\u003cstrong data-start=\"200\" data-end=\"213\"\u003eAltitude:\u003c\/strong\u003e 2,200 masl\u003cbr data-start=\"224\" data-end=\"227\"\u003e\u003cstrong data-start=\"227\" data-end=\"239\"\u003eHarvest:\u003c\/strong\u003e December–February\u003cbr data-start=\"257\" data-end=\"260\"\u003e\u003cstrong data-start=\"260\" data-end=\"278\" data-is-only-node=\"\"\u003eRoast Profile:\u003c\/strong\u003e Light Roast\u003cbr data-start=\"290\" data-end=\"293\"\u003e\u003cb\u003eSize: \u003c\/b\u003e286g (10oz)\u003c\/p\u003e\n\u003cp data-start=\"329\" data-end=\"403\"\u003e\u003cstrong data-start=\"329\" data-end=\"347\"\u003eTasting Notes:\u003c\/strong\u003e 🍊 Tangerine · 🍯 Honey Pastry · 🍑 Plum · 🍦 Vanilla\u003c\/p\u003e\n\u003cstrong data-start=\"410\" data-end=\"430\"\u003eABOUT THE REGION\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"430\" data-end=\"433\"\u003eSet high in the misty \u003cstrong data-start=\"455\" data-end=\"477\"\u003eArbegona highlands\u003c\/strong\u003e of Sidama, \u003cstrong data-start=\"489\" data-end=\"500\"\u003eBochesa\u003c\/strong\u003e is one of Ethiopia’s most remote and elevated coffee-producing communities. At \u003cstrong data-start=\"580\" data-end=\"612\"\u003e2,200 meters above sea level\u003c\/strong\u003e, this station sits amidst cool, forested slopes where slow cherry maturation and rich volcanic soil combine to create coffees of remarkable clarity and balance.\n\u003cp data-start=\"777\" data-end=\"1111\"\u003eEstablished in \u003cstrong data-start=\"792\" data-end=\"800\"\u003e2014\u003c\/strong\u003e, the Bochesa station was named after the nearby kebele but owes much of its identity to the \u003cstrong data-start=\"893\" data-end=\"910\"\u003elocal founder\u003c\/strong\u003e who helped formalize what was once a loosely defined network of smallholder farmers. The region’s name itself evokes a sense of rooted community — a gathering point where people and coffee converge.\u003c\/p\u003e\n\u003cp data-start=\"1113\" data-end=\"1466\"\u003eThe surrounding landscape is nourished by the \u003cstrong data-start=\"1159\" data-end=\"1177\"\u003eMachisho River\u003c\/strong\u003e, which provides essential irrigation and ecological balance to the area. Today, the Bochesa station works closely with around \u003cstrong data-start=\"1304\" data-end=\"1331\"\u003e600 smallholder farmers\u003c\/strong\u003e, many of whom grow coffee in biodiverse, semi-forested gardens — sometimes with just a few dozen trees interwoven among other crops.\u003c\/p\u003e\n\u003cstrong data-start=\"1473\" data-end=\"1487\"\u003ePROCESSING\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1487\" data-end=\"1490\"\u003eThis lot was produced using the \u003cstrong data-start=\"1522\" data-end=\"1563\"\u003etraditional Ethiopian natural process\u003c\/strong\u003e, with cherries \u003cstrong data-start=\"1579\" data-end=\"1611\"\u003ehand-picked at peak ripeness\u003c\/strong\u003e, then \u003cstrong data-start=\"1618\" data-end=\"1654\"\u003esun-dried on raised African beds\u003c\/strong\u003e for up to \u003cstrong data-start=\"1665\" data-end=\"1676\"\u003e18 days\u003c\/strong\u003e. During this period, cherries are \u003cstrong data-start=\"1711\" data-end=\"1732\"\u003eturned frequently\u003c\/strong\u003e for even drying and covered at midday to prevent over-fermentation. Once dried, the cherries are rested before being hulled and sorted.\u003cbr\u003e\u003cbr\u003e\u003cstrong data-start=\"2008\" data-end=\"2019\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"2019\" data-end=\"2022\"\u003eThis is \u003cstrong data-start=\"2033\" data-end=\"2064\"\u003esweet, layered, and elegant\u003c\/strong\u003e, offering an elevated take on classic Ethiopian naturals. Expect bright \u003cstrong data-start=\"2137\" data-end=\"2163\"\u003etangerine-like acidity\u003c\/strong\u003e, followed by the warmth of \u003cstrong data-start=\"2191\" data-end=\"2216\"\u003ehoney-drizzled pastry\u003c\/strong\u003e and the depth of \u003cstrong data-start=\"2234\" data-end=\"2247\"\u003eripe plum\u003c\/strong\u003e. As it cools, subtle notes of \u003cstrong data-start=\"2278\" data-end=\"2295\"\u003evanilla cream\u003c\/strong\u003e emerge, adding a silky softness to the finish.\n\u003cp data-start=\"2346\" data-end=\"2547\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA coffee that feels both \u003cstrong data-start=\"2371\" data-end=\"2394\"\u003efestive and refined\u003c\/strong\u003e, \u003cstrong data-start=\"2396\" data-end=\"2415\"\u003eBochesa Natural\u003c\/strong\u003e is a perfect example of why \u003cstrong data-start=\"2444\" data-end=\"2466\"\u003eArbegona’s coffees\u003c\/strong\u003e continue to captivate us year after year — delicate, aromatic, and full of life.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":56637051437430,"sku":"ONYX-ETHIOPIA-BOCHESA-NATURAL-286","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_13.png?v=1762797237"}],"url":"https:\/\/sigmacoffee.co.uk\/collections\/onyx-coffee.oembed?page=2","provider":"Sigma Coffee UK","version":"1.0","type":"link"}