{"title":"Single Origin - Onyx","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":"Standard - 0-6 Weeks off Roast","offer_id":55356413182326,"sku":"ONYX-KENYA-KAVOTE-286","price":20.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55356413215094,"sku":"ONYX-KENYA-KAVOTE-286-REST","price":20.95,"currency_code":"GBP","in_stock":false},{"title":"Super Rested - 12+ Weeks off Roast","offer_id":56724135706998,"sku":"ONYX-KENYA-KAVOTE-286-SUPERREST","price":14.5,"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":"Standard - 0-6 Weeks off Roast","offer_id":55358347575670,"sku":"ONYX-COL-TORRES-286","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55358347608438,"sku":"ONYX-COL-TORRES-286-REST","price":18.5,"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-colombia-diego-horta-natural","title":"Onyx Coffee - Colombia Diego Horta Natural","description":"\u003cp\u003eAfter 36 hours of oxygen-deprived fermentation, the fruit is then dried for nearly three weeks on raised beds and patios. What results in the cup reflects the journey these beans have gone through, with fruit-forward funky notes.\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":"Standard - 0-6 Weeks off Roast","offer_id":55358355538294,"sku":"ONYX-COL-DIEGO-286","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55358355571062,"sku":"ONYX-COL-DIEGO-286-REST","price":15.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ColombiaDiegoHortaNatural.png?v=1741448904"},{"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":"Standard - 0-6 Weeks off Roast \/ 284g","offer_id":55385840877942,"sku":"ONYX-EQUADORLSS-284","price":57.95,"currency_code":"GBP","in_stock":false},{"title":"Standard - 0-6 Weeks off Roast \/ 113g","offer_id":55393725088118,"sku":"ONYX-EQUADORLSS-113","price":32.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ 284g","offer_id":55385840910710,"sku":"ONYX-EQUADORLSS-286-REST","price":35.0,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ 113g","offer_id":55393725120886,"sku":"ONYX-EQUADORLSS-113-REST","price":19.95,"currency_code":"GBP","in_stock":false}],"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":"Standard - 0-6 Weeks off Roast \/ 113g","offer_id":55385849594230,"sku":"ONYX-PANAMA-113","price":49.0,"currency_code":"GBP","in_stock":false},{"title":"Standard - 0-6 Weeks off Roast \/ 284g","offer_id":55385859490166,"sku":"ONYX-PANAMA-284","price":89.0,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ 113g","offer_id":55385849626998,"sku":"ONYX-PANAMA-113-REST","price":35.0,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ 284g","offer_id":55385859522934,"sku":"ONYX-PANAMA-284-REST","price":65.0,"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-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":"Standard - 0-6 Weeks off Roast","offer_id":55408790536566,"sku":"ONYX-RWANDA-286","price":20.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55408790569334,"sku":"ONYX-RWANDA-286-REST","price":20.95,"currency_code":"GBP","in_stock":false}],"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":"Standard - 0-6 Weeks off Roast","offer_id":55408828023158,"sku":"ONYX-ELSALVADOR-286","price":20.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55408828055926,"sku":"ONYX-ELSALVADOR-286-REST","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":"Standard - 0-6 Weeks off Roast \/ 284g (8oz)","offer_id":55408971776374,"sku":"ONYX-OMBLIGON-286","price":69.0,"currency_code":"GBP","in_stock":false},{"title":"Standard - 0-6 Weeks off Roast \/ 113g (4oz)","offer_id":55511116120438,"sku":"ONYX-OMBLIGON-113","price":35.0,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ 284g (8oz)","offer_id":55408971809142,"sku":"ONYX-OMBLIGON-286-REST","price":69.0,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ 113g (4oz)","offer_id":55511116153206,"sku":"ONYX-OMBLIGON-113-REST","price":29.0,"currency_code":"GBP","in_stock":false},{"title":"Super Rested - 12+ Weeks off Roast \/ 284g (8oz)","offer_id":57393766367606,"sku":"ONYX-OMBLIGON-284-SUPERREST","price":69.0,"currency_code":"GBP","in_stock":false},{"title":"Super Rested - 12+ Weeks off Roast \/ 113g (4oz)","offer_id":57393766400374,"sku":"ONYX-OMBLIGON-113-SUPERREST","price":19.0,"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":"Standard - 0-6 Weeks off Roast","offer_id":55478957080950,"sku":"ONYX-VOYAGE-INDONESIA-286","price":24.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55478957113718,"sku":"ONYX-VOYAGE-INDONESIA-286-REST","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-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":"Standard - 0-6 Weeks off Roast","offer_id":55483687960950,"sku":"ONYX-COLOMBIA-EDWARD-286","price":18.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55483687993718,"sku":"ONYX-COLOMBIA-EDWARD-286-REST","price":18.95,"currency_code":"GBP","in_stock":false}],"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":"Standard - 0-6 Weeks off Roast","offer_id":55483758182774,"sku":"ONYX-COLDBREW","price":15.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55483758215542,"sku":"ONYX-COLDBREW-REST","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":"Standard - 0-6 Weeks off Roast \/ 114g (4oz)","offer_id":55508794179958,"sku":"ONYX-EQUADOR-JOSE-114","price":31.95,"currency_code":"GBP","in_stock":false},{"title":"Standard - 0-6 Weeks off Roast \/ 284g (8oz)","offer_id":55508802371958,"sku":"ONYX-EQUADOR-JOSE-284","price":56.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ 114g (4oz)","offer_id":55508794212726,"sku":"ONYX-EQUADOR-JOSE-114-REST","price":25.0,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ 284g (8oz)","offer_id":55508802404726,"sku":"ONYX-EQUADOR-JOSE-284-REST","price":39.0,"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-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":"Standard - 0-6 Weeks off Roast","offer_id":55578097746294,"sku":"ONYX-COLOMBIA-JAIRO-286","price":21.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55578097779062,"sku":"ONYX-COLOMBIA-JAIRO-286-REST","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":"Standard - 0-6 Weeks off Roast","offer_id":55638046540150,"sku":"ONYX-KENYA-GACHATHA-286","price":19.5,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55638046572918,"sku":"ONYX-KENYA-GACHATHA-286-REST","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":"Standard - 0-6 Weeks off Roast","offer_id":55638081044854,"sku":"ONYX-EQUADOR-LAPAPAYA-286","price":23.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55638081110390,"sku":"ONYX-EQUADOR-LAPAPAYA-286-REST","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":"Standard - 0-6 Weeks off Roast","offer_id":55638101295478,"sku":"ONYX-ETHIOPIA-SUKE-DECAF-286","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55638101328246,"sku":"ONYX-ETHIOPIA-SUKE-DECAF-286-REST","price":19.95,"currency_code":"GBP","in_stock":false}],"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":"Standard - 0-6 Weeks off Roast","offer_id":55758838432118,"sku":"ONYX-VOYAGE-BOLIVIA4LLAMAS-286","price":17.5,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55758838464886,"sku":"ONYX-VOYAGE-BOLIVIA4LLAMAS-286-REST","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":"Standard - 0-6 Weeks off Roast","offer_id":55758863040886,"sku":"ONYX-VOYAGE-BRAZIL-FLAVIOREIS-286","price":17.5,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55758863073654,"sku":"ONYX-VOYAGE-BRAZIL-FLAVIOREIS-286-REST","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":"Standard - 0-6 Weeks off Roast","offer_id":55758905213302,"sku":"ONYX-ETHIOPIA-KOLLABOLCHA-286","price":18.5,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55758905246070,"sku":"ONYX-ETHIOPIA-KOLLABOLCHA-286-REST","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":"Standard - 0-6 Weeks off Roast","offer_id":55759002435958,"sku":"ONYX-COLOMBIA-INZA-DECAF-286","price":16.5,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55759002468726,"sku":"ONYX-COLOMBIA-INZA-DECAF-286-REST","price":16.5,"currency_code":"GBP","in_stock":false}],"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":"Standard - 0-6 Weeks off Roast \/ 2oz (57g)","offer_id":55759009579382,"sku":"ONYX-COLOMBIA-BRAYANMELON-57","price":17.95,"currency_code":"GBP","in_stock":false},{"title":"Standard - 0-6 Weeks off Roast \/ 8oz (227g)","offer_id":55759191867766,"sku":"ONYX-COLOMBIA-BRAYANMELON-284","price":29.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ 2oz (57g)","offer_id":55759009612150,"sku":"ONYX-COLOMBIA-BRAYANMELON-114-REST","price":17.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ 8oz (227g)","offer_id":55759191900534,"sku":"ONYX-COLOMBIA-BRAYANMELON-284-REST","price":27.0,"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":"Standard - 0-6 Weeks off Roast","offer_id":55818927243638,"sku":"ONYX-COLOMBIA-JUANJIMENEZ-286","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55818927276406,"sku":"ONYX-COLOMBIA-JUANJIMENEZ-286-REST","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JuanJimenezPB.png?v=1750736802"},{"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":"Standard - 0-6 Weeks off Roast","offer_id":55932380053878,"sku":"ONYX-COLOMBIA-YULIETHMORA-PB-286","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55932380086646,"sku":"ONYX-COLOMBIA-YULIETHMORA-PB-286-REST","price":19.95,"currency_code":"GBP","in_stock":false}],"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":"Standard - 0-6 Weeks off Roast","offer_id":55932380873078,"sku":"ONYX-COLOMBIA-LUISLAGUNA-286","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55932380905846,"sku":"ONYX-COLOMBIA-LUISLAGUNA-286-REST","price":15.0,"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":"Standard - 0-6 Weeks off Roast","offer_id":55932381233526,"sku":"ONYX-BURUNDI-GAHARO-286","price":19.5,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55932381266294,"sku":"ONYX-BURUNDI-GAHARO-286-REST","price":19.5,"currency_code":"GBP","in_stock":false},{"title":"Super Rested - 12+ Weeks off Roast","offer_id":56736018858358,"sku":"ONYX-BURUNDI-GAHARO-286-SUPERRREST","price":11.0,"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-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":"Standard - 0-6 Weeks off Roast","offer_id":56117895987574,"sku":"ONYX-VOYAGE-UGANDA-286","price":19.5,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":56117896020342,"sku":"ONYX-VOYAGE-UGANDA-286-REST","price":16.0,"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":"Standard - 0-6 Weeks off Roast","offer_id":56118172778870,"sku":"ONYX-JIMENEZ-CATURRA-286","price":19.5,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":56118172811638,"sku":"ONYX-JIMENEZ-CATURRA-286-REST","price":17.0,"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":"Standard - 0-6 Weeks off Roast","offer_id":56118356509046,"sku":"ONYX-VOYAGE-INDIA-286","price":22.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":56118356541814,"sku":"ONYX-VOYAGE-INDIA-286-REST","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":"Standard - 0-6 Weeks off Roast","offer_id":56284973531510,"sku":"ONYX-KENYA-KIRIMARA-AA-286","price":19.5,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":56284973564278,"sku":"ONYX-KENYA-KIRIMARA-AA-286-REST","price":16.5,"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":"Standard - 0-6 Weeks off Roast","offer_id":56285039264118,"sku":"ONYX-KENYA-KIBINGO-286","price":28.0,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":56285039296886,"sku":"ONYX-KENYA-KIBINGO-286-REST","price":23.0,"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":"Standard - 0-6 Weeks off Roast","offer_id":56285108830582,"sku":"ONYX-COSTARICA-LAJAS-NATURAL","price":19.5,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":56285108863350,"sku":"ONYX-COSTARICA-LAJAS-NATURAL-REST","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-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":"Standard - 0-6 Weeks off Roast \/ 284g","offer_id":56457094463862,"sku":"ONYX-NITROWATERMELON-284","price":39.95,"currency_code":"GBP","in_stock":true},{"title":"Standard - 0-6 Weeks off Roast \/ 113g","offer_id":56457094496630,"sku":"ONYX-NITROWATERMELON-113","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ 284g","offer_id":56457094529398,"sku":"ONYX-NITROWATERMELON-284-REST","price":39.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ 113g","offer_id":56457094562166,"sku":"ONYX-NITROWATERMELON-113-REST","price":16.5,"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":"Standard - 0-6 Weeks off Roast","offer_id":56457160130934,"sku":"ONYX-KENYA-GICHANGI-AA-286","price":20.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":56457160163702,"sku":"ONYX-KENYA-GICHANGI-AA-286-REST","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":"Standard - 0-6 Weeks off Roast","offer_id":56457196601718,"sku":"ONYX-EXP-GERA-ANAEROBIC-286","price":19.5,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":56457196634486,"sku":"ONYX-EXP-GERA-ANAEROBIC-286-REST","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":"Standard - 0-6 Weeks off Roast","offer_id":56457353363830,"sku":"ONYX-VOYAGE-KEREHAKLU-286","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":56457353396598,"sku":"ONYX-VOYAGE-KEREHAKLU-286-REST","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":"Standard - 0-6 Weeks off Roast","offer_id":56457407529334,"sku":"ONYX-VOYAGE-INDONESIA(N)-286","price":23.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":56457407562102,"sku":"ONYX-VOYAGE-INDONESIA(N)-286-REST","price":19.0,"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":"Standard - 0-6 Weeks off Roast","offer_id":56637023093110,"sku":"ONYX-ETHIOPIA-KORMA-G1-286","price":18.5,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":56637023125878,"sku":"ONYX-ETHIOPIA-KORMA-G1-286-REST","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":"Standard - 0-6 Weeks off Roast","offer_id":56637051437430,"sku":"ONYX-ETHIOPIA-BOCHESA-NATURAL-286","price":18.5,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":56637051470198,"sku":"ONYX-ETHIOPIA-BOCHESA-NATURAL-286-REST","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"},{"product_id":"onyx-sebastian-ramirez-white-honey-gesha-colombia-copy","title":"Onyx - Panama - Savage Coffees - Washed Gesha","description":"\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003e\u003cspan data-sheets-root=\"1\"\u003eSavage Coffees -  Gesha - \u003cspan\u003ePanama\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"49\" data-start=\"16\"\u003e\n\u003cp data-end=\"49\" data-start=\"18\"\u003e\u003cstrong data-end=\"29\" data-start=\"18\"\u003eOrigin:\u003c\/strong\u003e \u003cspan\u003ePanama\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"85\" data-start=\"50\"\u003e\n\u003cp data-end=\"85\" data-start=\"52\"\u003e\u003cstrong data-end=\"65\" data-start=\"52\"\u003eProducer:\u003c\/strong\u003e Various Producers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"115\" data-start=\"86\"\u003e\n\u003cp data-end=\"115\" data-start=\"88\"\u003e\u003cstrong data-end=\"97\" data-start=\"88\"\u003eFarm:\u003c\/strong\u003e \u003cstrong data-start=\"65\" data-end=\"91\"\u003eVarious boutique farms\u003c\/strong\u003e located in:\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli style=\"list-style-type: none;\" data-end=\"115\" data-start=\"86\"\u003e\n\u003cul data-start=\"104\" data-end=\"173\"\u003e\n\u003cli data-start=\"104\" data-end=\"142\"\u003e\n\u003cp data-start=\"106\" data-end=\"142\"\u003e\u003cstrong data-start=\"106\" data-end=\"142\"\u003eBoquete Valley, Chiriquí\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"143\" data-end=\"173\"\u003e\n\u003cp data-start=\"145\" data-end=\"173\"\u003e\u003cstrong data-start=\"145\" data-end=\"173\"\u003eVolcán, Chiriquí\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"138\" data-start=\"116\"\u003e\n\u003cp data-end=\"138\" data-start=\"118\"\u003e\u003cstrong data-end=\"130\" data-start=\"118\"\u003eVariety:\u003c\/strong\u003e Gesha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"181\" data-start=\"139\"\u003e\n\u003cp data-end=\"181\" data-start=\"141\"\u003e\u003cstrong data-end=\"153\" data-start=\"141\"\u003eProcess: \u003c\/strong\u003eWashed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"181\" data-start=\"139\"\u003e\n\u003cstrong\u003eSize: \u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e2oz (57g) - (Note packaging imaged is 10oz)\u003cstrong\u003e \u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"209\" data-start=\"188\"\u003e\u003cstrong data-end=\"209\" data-start=\"192\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"324\" data-start=\"210\"\u003e\u003cstrong\u003e🍇 Red Grape • 🌼 Jasmine • 💜 Lavender • 🌰 Almond\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"344\" data-start=\"331\"\u003e\u003cstrong data-end=\"344\" data-start=\"335\"\u003eIntro\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"54\" data-end=\"481\"\u003eThis coffee is the result of a collaboration between boutique producers in Panama’s renowned Boquete Valley and Volcán regions. Drawing on generations of experience and a deep respect for both tradition and innovation, these producers work together to craft coffees of exceptional quality. Grown on the volcanic slopes of the Chiriquí highlands, this lot reflects the unique terroir of the region—delivering complexity, balance, and a distinct expression of Panamanian specialty coffee.\u003c\/p\u003e\n\u003ch3 data-end=\"707\" data-start=\"687\"\u003e\u003cstrong data-end=\"707\" data-start=\"691\"\u003eThe Producer\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"79\" data-end=\"603\"\u003eThis coffee is produced by a collaboration of boutique coffee producers from the Boquete Valley and Volcán regions in Chiriquí, Panama. United by generations of farming experience, these producers share a commitment to best-practice agronomy, meticulous processing, and continuous experimentation. Their collective expertise has led to coffees that regularly compete—and place—in national and international championships, reflecting the exceptional quality and distinctive character of Panama’s highland terroir.\u003c\/p\u003e\n\u003ch3 data-end=\"1414\" data-start=\"1395\"\u003e\u003cstrong data-end=\"1414\" data-start=\"1399\"\u003eThe Process\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"129\" data-end=\"648\"\u003eThese coffees are produced using carefully managed processing methods developed through years of experimentation by boutique producers in Boquete Valley and Volcán. With close attention paid at every stage—from harvest to drying—each lot is processed to preserve clarity, balance, and the natural expression of Panama’s high-altitude terroir. Meticulous control and consistency across farms ensure coffees that are clean, complex, and refined, suitable for both competition and everyday enjoyment.\u003c\/p\u003e\n\u003ch3 data-end=\"1937\" data-start=\"1909\"\u003e\u003cstrong data-end=\"1937\" data-start=\"1913\"\u003e\u003cbr\u003eTake a Sip\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"60\" data-end=\"430\"\u003eElegant and expressive in the cup, this coffee showcases the clarity and complexity Panama is known for. Bright, refined acidity leads the way, supported by layered sweetness and a smooth, balanced body. The finish is clean and lingering, allowing the nuanced character of the highland terroir to shine through with every sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe 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 6-12 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 - should we have any left in stock!). 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\n\u003cp\u003e \u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"57g (2oz) \/ Standard - 0-6 Weeks off Roast","offer_id":57005449773430,"sku":"ONYX-PANAMA-SAVAGE-SMALL","price":13.5,"currency_code":"GBP","in_stock":false},{"title":"57g (2oz) \/ Rested - 7-12 Weeks off Roast","offer_id":57005449806198,"sku":"ONYX-PANAMA-SAVAGE-SMALL-REST","price":13.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_7_f487d091-9b45-4047-847a-8bd1a881340e.png?v=1768006210"},{"product_id":"onyx-ethiopia-bensa-bombe-white-honey-landrace-ethiopia","title":"Onyx - Ethiopia Bensa Bombe - White Honey Landrace | Ethiopia","description":"\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003e\u003cspan data-sheets-root=\"1\"\u003eEthiopia Bensa Bombe - White Honey Landrace (Tamiru Tadesse)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"49\" data-start=\"16\"\u003e\n\u003cp data-end=\"49\" data-start=\"18\"\u003e\u003cstrong data-end=\"29\" data-start=\"18\"\u003eOrigin:\u003c\/strong\u003e Ethiopia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"85\" data-start=\"50\"\u003e\n\u003cp data-end=\"85\" data-start=\"52\"\u003e\u003cstrong data-end=\"65\" data-start=\"52\"\u003eProducer:\u003c\/strong\u003e Various Producers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"115\" data-start=\"86\"\u003e\n\u003cp data-end=\"115\" data-start=\"88\"\u003e\u003cstrong data-end=\"97\" data-start=\"88\"\u003eFarm: \u003c\/strong\u003eAlo Coffee\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"138\" data-start=\"116\"\u003e\n\u003cp data-end=\"138\" data-start=\"118\"\u003e\u003cstrong data-end=\"130\" data-start=\"118\"\u003eVariety: \u003c\/strong\u003eJARC 74158\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"181\" data-start=\"139\"\u003e\n\u003cp data-end=\"181\" data-start=\"141\"\u003e\u003cstrong data-end=\"153\" data-start=\"141\"\u003eProcess:\u003c\/strong\u003e White Honey\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"209\" data-start=\"188\"\u003e\u003cstrong data-end=\"209\" data-start=\"192\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\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 scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-695ca01d-317c-8330-a4af-64dad91ae665-16\" data-testid=\"conversation-turn-276\" 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)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--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=\"cc527ee1-02ef-42de-8e65-639d1e907b4f\" 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-5-2\"\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 dark markdown-new-styling\"\u003e\n\u003cp data-start=\"16\" data-end=\"71\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"16\" data-end=\"71\" data-is-last-node=\"\"\u003e⭐🍈 Starfruit • 🍵 Sweet Tea • 🥝 Kiwi • 🍮 Caramel\u003c\/strong\u003e\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\u003c\/div\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px absolute bottom-0\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3 data-end=\"344\" data-start=\"331\"\u003e\u003cstrong data-end=\"344\" data-start=\"335\"\u003eIntro\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"46\" data-end=\"454\"\u003eThis coffee showcases Alo Coffee’s dedication to quality, innovation, and community-led production in Sidama and West Arsi. Carefully sourced from high-elevation smallholder farms and thoughtfully processed, it highlights both the terroir of the region and Alo Coffee’s modern approach to fermentation. The result is a vibrant, elegant cup that balances clarity with sweetness and expressive fruit character.\u003c\/p\u003e\n\u003ch3 data-end=\"707\" data-start=\"687\"\u003e\u003cstrong data-end=\"707\" data-start=\"691\"\u003eThe Producer\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"79\" data-end=\"603\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eAlo Coffee\u003c\/span\u003e\u003c\/span\u003e was founded by Tamiru and his wife, Messi, in response to Ethiopia’s evolving specialty coffee landscape following the country’s first Cup of Excellence in 2020. Based in Sidama and West Arsi, Alo Coffee works closely with hundreds of smallholder farmers, focusing on high-elevation coffees and quality-driven production. By combining traditional washed and natural methods with controlled and experimental fermentations, Alo Coffee has quickly earned international recognition while remaining deeply committed to reinvesting in local communities and supporting the livelihoods of the farmers they work with.\u003c\/p\u003e\n\u003ch3 data-end=\"1414\" data-start=\"1395\"\u003e\u003cstrong data-end=\"1414\" data-start=\"1399\"\u003eThe Process\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"129\" data-end=\"648\"\u003eThis coffee is produced using a range of carefully managed processing methods that reflect Alo Coffee’s balance of tradition and innovation. Depending on the specific lot, coffees are processed as washed or natural, emphasizing clarity, sweetness, and terroir expression. In addition, Alo Coffee applies controlled fermentation techniques, incorporating coffee-derived materials such as mossto, cascara, and mucilage to guide fermentation in a precise and consistent way. These approaches allow for both clean, approachable profiles and more expressive, competition-style microlots, while maintaining quality and consistency across their network of smallholder partners.\u003c\/p\u003e\n\u003ch3 data-end=\"1937\" data-start=\"1909\"\u003e\u003cstrong data-end=\"1937\" data-start=\"1913\"\u003e\u003cbr\u003eTake a Sip\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"59\" data-end=\"372\"\u003eBright and refreshing on the palate, this coffee opens with crisp notes of starfruit and juicy kiwi. A gentle sweetness follows, reminiscent of sweet tea, adding balance and elegance. As the cup settles, smooth caramel undertones emerge, rounding out the finish with a soft, comforting sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe 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 6-12 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 - should we have any left in stock!). 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\n\u003cp\u003e \u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"284g (10oz) \/ Standard - 0-6 Weeks off Roast","offer_id":57009670357366,"sku":"ONYX-ETHIOPIA-BENSABOMBE-WH-284","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"284g (10oz) \/ Rested - 7-12 Weeks off Roast","offer_id":57009670390134,"sku":"ONYX-ETHIOPIA-BENSABOMBE-WH-284-REST","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_6_b2192e44-d072-42c3-86fa-4dbc32cb511a.png?v=1768005982"},{"product_id":"onyx-ethiopia-bensa-bombe-white-honey-landrace-ethiopia-copy","title":"Onyx - Kenya - Elshadai Coffee Estate Natural","description":"\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003e\u003cspan data-sheets-root=\"1\"\u003eElshadai Coffee Estate Natural - Kenya\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"49\" data-start=\"16\"\u003e\n\u003cp data-end=\"49\" data-start=\"18\"\u003e\u003cstrong data-end=\"29\" data-start=\"18\"\u003eOrigin:\u003c\/strong\u003e Kenya\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"85\" data-start=\"50\"\u003e\n\u003cp data-end=\"85\" data-start=\"52\"\u003e\u003cstrong data-end=\"65\" data-start=\"52\"\u003eProducer:\u003c\/strong\u003e Elshadai Coffee Estate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"115\" data-start=\"86\"\u003e\n\u003cp data-end=\"115\" data-start=\"88\"\u003e\u003cstrong data-end=\"97\" data-start=\"88\"\u003eFarm: \u003c\/strong\u003eKiambu County, Kenya\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"115\" data-start=\"86\"\u003e\n\u003cp data-end=\"115\" data-start=\"88\"\u003e\u003cstrong data-end=\"130\" data-start=\"118\"\u003eVariety: \u003c\/strong\u003eSL28, SL34, Ruiru 11\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"181\" data-start=\"139\"\u003e\n\u003cp data-end=\"181\" data-start=\"141\"\u003e\u003cstrong data-end=\"153\" data-start=\"141\"\u003eProcess: \u003c\/strong\u003eNatural (Dry Process)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"209\" data-start=\"188\"\u003e\u003cstrong data-end=\"209\" data-start=\"192\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\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 scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-695ca01d-317c-8330-a4af-64dad91ae665-16\" data-testid=\"conversation-turn-276\" 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)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--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=\"cc527ee1-02ef-42de-8e65-639d1e907b4f\" 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-5-2\"\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 dark markdown-new-styling\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-start=\"16\" data-end=\"71\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong\u003e🍫 Dark Chocolate • 🍈 Melon • 🫐 Blackberry • 🍇 Raisin\u003c\/strong\u003e\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\u003c\/div\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px absolute bottom-0\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3 data-end=\"344\" data-start=\"331\"\u003e\u003cstrong data-end=\"344\" data-start=\"335\"\u003eIntro\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"54\" data-end=\"618\"\u003ePerched on the eastern slopes of the Aberdare Range, Elshadai Coffee Estate represents a modern expression of Kenyan specialty coffee rooted in tradition and regenerative farming. This family-run estate stands out for its commitment to natural processing, meticulous cherry selection, and sustainable land stewardship in a region best known for washed coffees. Grown at high elevation in Kiambu County, Elshadai’s coffees reflect both environmental precision and social responsibility, offering a rich, expressive cup shaped by care for the land and the community.\u003c\/p\u003e\n\u003ch3 data-end=\"707\" data-start=\"687\"\u003e\u003cstrong data-end=\"707\" data-start=\"691\"\u003eThe Producer\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"79\" data-end=\"603\"\u003eElshadai Coffee Estate is a family-run producer based in Kiambu County, Kenya, responsible for growing, harvesting, and naturally processing this coffee. The estate is known for its meticulous cherry selection, sustainable farming practices, and commitment to community welfare.\u003c\/p\u003e\n\u003ch3 data-end=\"1414\" data-start=\"1395\"\u003e\u003cstrong data-end=\"1414\" data-start=\"1399\"\u003eThe Process\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\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 scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-695ca01d-317c-8330-a4af-64dad91ae665-2\" data-testid=\"conversation-turn-310\" 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)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--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=\"0f0b3598-0a8e-4504-9434-37f5b3b0d6e8\" 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-5-2\"\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 dark markdown-new-styling\"\u003e\n\u003cp data-start=\"44\" data-end=\"433\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eRipe, fully mature cherries are handpicked and then dried whole on raised beds under close monitoring. Ambient fermentation occurs during drying, allowing sugars to concentrate and develop layered, fruit-forward sweetness and a fuller body. This method is relatively rare in Kenya, where washed coffees are more common, making Elshadai’s natural process especially distinctive.\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\u003c\/div\u003e\n\u003ch3 data-end=\"1937\" data-start=\"1909\"\u003e\u003cstrong data-end=\"1937\" data-start=\"1913\"\u003eTake a Sip\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"59\" data-end=\"372\"\u003eRich and indulgent on the palate, this coffee opens with deep notes of \u003cstrong data-end=\"109\" data-start=\"91\"\u003edark chocolate\u003c\/strong\u003e, followed by juicy \u003cstrong data-end=\"138\" data-start=\"129\"\u003emelon\u003c\/strong\u003e and ripe \u003cstrong data-end=\"162\" data-start=\"148\"\u003eblackberry\u003c\/strong\u003e sweetness. As the cup develops, a gentle \u003cstrong data-end=\"219\" data-start=\"204\"\u003eraisin-like\u003c\/strong\u003e finish emerges, adding depth and warmth. Full-bodied and fruit-forward, the cup balances natural sweetness with a smooth, lingering finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe 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 6-12 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 - should we have any left in stock!). 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\n\u003cp\u003e \u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"284g (10oz) \/ Standard - 0-6 Weeks off Roast","offer_id":57009728651638,"sku":"ONYX-KENYA-ELSHADAI-284","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"284g (10oz) \/ Rested - 7-12 Weeks off Roast","offer_id":57009728684406,"sku":"ONYX-KENYA-ELSHADAI-284-REST","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_5_d2ad9254-bbfa-42bb-9452-8c46d585ce11.png?v=1768005868"},{"product_id":"onyx-kenya-elshadai-coffee-estate-natural-copy","title":"Onyx - Instant - Decaf Colombia Inza San Antonio","description":"\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003e\u003cspan data-sheets-root=\"1\"\u003eColombia Inza Decaf Instant\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"49\" data-start=\"16\"\u003e\n\u003cp data-end=\"49\" data-start=\"18\"\u003e\u003cstrong data-end=\"29\" data-start=\"18\"\u003eOrigin:\u003c\/strong\u003e Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"85\" data-start=\"50\"\u003e\n\u003cp data-end=\"85\" data-start=\"52\"\u003e\u003cstrong data-end=\"65\" data-start=\"52\"\u003eProducer: \u003c\/strong\u003eVarious smallholders (via Pergamino)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"115\" data-start=\"86\"\u003e\n\u003cp data-end=\"115\" data-start=\"88\"\u003e\u003cstrong data-end=\"97\" data-start=\"88\"\u003eFarm: \u003c\/strong\u003eVarious farms\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"115\" data-start=\"86\"\u003e\n\u003cp data-end=\"115\" data-start=\"88\"\u003e\u003cstrong data-end=\"130\" data-start=\"118\"\u003eVariety: \u003c\/strong\u003eCaturra, Bourbon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"181\" data-start=\"139\"\u003e\n\u003cp data-end=\"181\" data-start=\"141\"\u003e\u003cstrong data-end=\"153\" data-start=\"141\"\u003eProcess: \u003c\/strong\u003eWashed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"209\" data-start=\"188\"\u003e\u003cstrong data-end=\"209\" data-start=\"192\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\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 scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-695ca01d-317c-8330-a4af-64dad91ae665-16\" data-testid=\"conversation-turn-276\" 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)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--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=\"cc527ee1-02ef-42de-8e65-639d1e907b4f\" 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-5-2\"\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 dark markdown-new-styling\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-start=\"16\" data-end=\"71\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong\u003e🍎 Red Apple • 🍬 Raw Sugar • 🍐 Pear • 🍁 Maple\u003c\/strong\u003e\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\u003c\/div\u003e\n\u003ch3 data-end=\"344\" data-start=\"331\"\u003e\u003cstrong data-end=\"344\" data-start=\"335\"\u003eIntro\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"54\" data-end=\"618\"\u003eThis coffee redefines what instant and decaf can be—delivering specialty-grade quality without compromise. Thoughtfully sourced from microlots in San Antonio, Inzá and crafted through a careful EA sugar cane decaffeination process, it preserves the sweetness, balance, and character of the original coffee. Designed for ease without sacrificing flavor, this cup proves that accessibility and excellence can truly go hand in hand.\u003c\/p\u003e\n\u003ch3 data-end=\"707\" data-start=\"687\"\u003e\u003cstrong data-end=\"707\" data-start=\"691\"\u003eThe Producer\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\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 scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-695ca01d-317c-8330-a4af-64dad91ae665-34\" data-testid=\"conversation-turn-374\" 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)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--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=\"f563d707-de97-4111-8a3d-7907aa0be047\" 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-5-2\"\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 dark markdown-new-styling\"\u003e\n\u003cp data-start=\"18\" data-end=\"402\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis coffee is produced by various smallholder farmers from San Antonio, Inzá, Colombia, sourced through a direct partnership with \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003ePergamino\u003c\/span\u003e\u003c\/span\u003e. Pergamino works closely with these growers to select and assemble high-quality microlots that meet Onyx’s sourcing and quality standards, ensuring consistency, transparency, and exceptional cup quality.\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\u003c\/div\u003e\n\u003ch3 data-end=\"1414\" data-start=\"1395\"\u003e\u003cstrong data-end=\"1414\" data-start=\"1399\"\u003eThe Process\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\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 scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-695ca01d-317c-8330-a4af-64dad91ae665-2\" data-testid=\"conversation-turn-310\" 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)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--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=\"0f0b3598-0a8e-4504-9434-37f5b3b0d6e8\" 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-5-2\"\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 dark markdown-new-styling\"\u003e\n\u003cp data-start=\"21\" data-end=\"484\"\u003eThis coffee is first carefully processed and dried at origin, then decaffeinated using the EA (Sugar Cane Ethyl Acetate) method in Colombia. Green coffee is gently steamed to increase moisture content, allowing the beans to swell and release caffeine more easily. A naturally derived ethyl acetate—created from fermented sugar cane—is then used to extract the caffeine. Afterward, the coffee is thoroughly washed and dried back to its original moisture level.\u003c\/p\u003e\n\u003cp data-start=\"486\" data-end=\"779\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis low-pressure, low-heat approach preserves the coffee’s natural sweetness and clarity, allowing the terroir-driven flavors to remain intact. The result is a decaf coffee that is clean, bright, and expressive, without the flat or bitter characteristics often associated with decaffeination.\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\u003c\/div\u003e\n\u003ch3 data-end=\"1937\" data-start=\"1909\"\u003e\u003cstrong data-end=\"1937\" data-start=\"1913\"\u003eTake a Sip\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\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 scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-695ca01d-317c-8330-a4af-64dad91ae665-36\" data-testid=\"conversation-turn-378\" 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)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--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=\"1b780ef7-1e88-440a-88a6-9d4ee091ae02\" 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-5-2\"\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 dark markdown-new-styling\"\u003e\n\u003cp data-start=\"20\" data-end=\"360\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eSmooth and comforting from the first sip, this coffee opens with crisp red apple and juicy pear sweetness. Gentle notes of raw sugar add clarity and balance, while a warm maple finish lingers softly on the palate. Clean, sweet, and approachable, the cup delivers depth and character without sacrificing ease or drinkability.\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\u003c\/div\u003e","brand":"Onyx Coffee","offers":[{"title":"Default Title","offer_id":57011408961910,"sku":"ONYX-INSTANT-DECAF-INZA","price":10.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_9_18063bf1-1c16-486c-a696-c53c53800fca.png?v=1768008080"},{"product_id":"onyx-sebastian-ramirez-white-honey-gesha","title":"Onyx - Sebastian Ramirez - White Honey Gesha","description":"\u003ch2 data-end=\"30\" data-start=\"0\"\u003e\u003cstrong data-end=\"30\" data-start=\"3\"\u003eDetails \u0026amp; Tasting Notes\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"113\" data-start=\"31\"\u003e\u003cstrong data-end=\"47\" data-start=\"31\"\u003eTastes like:\u003c\/strong\u003e 🌸 \u003cstrong data-end=\"62\" data-start=\"51\"\u003eJasmine\u003c\/strong\u003e • 🍍 \u003cstrong data-end=\"81\" data-start=\"68\"\u003ePineapple\u003c\/strong\u003e • 🍯 \u003cstrong data-end=\"113\" data-start=\"87\"\u003eHerbal Honey Sweetness\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"308\" data-start=\"115\"\u003e\n\u003cli data-end=\"148\" data-start=\"115\"\u003e\n\u003cp data-end=\"148\" data-start=\"117\"\u003e\u003cstrong data-end=\"128\" data-start=\"117\"\u003eOrigin:\u003c\/strong\u003e Quindío, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"184\" data-start=\"149\"\u003e\n\u003cp data-end=\"184\" data-start=\"151\"\u003e\u003cstrong data-end=\"164\" data-start=\"151\"\u003eProducer:\u003c\/strong\u003e Sebastián Ramírez\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"208\" data-start=\"185\"\u003e\n\u003cp data-end=\"208\" data-start=\"187\"\u003e\u003cstrong data-end=\"196\" data-start=\"187\"\u003eFarm:\u003c\/strong\u003e El Placer\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"231\" data-start=\"209\"\u003e\n\u003cp data-end=\"231\" data-start=\"211\"\u003e\u003cstrong data-end=\"223\" data-start=\"211\"\u003eVariety:\u003c\/strong\u003e Gesha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"260\" data-start=\"232\"\u003e\n\u003cp data-end=\"260\" data-start=\"234\"\u003e\u003cstrong data-end=\"246\" data-start=\"234\"\u003eProcess:\u003c\/strong\u003e White Honey\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"308\" data-start=\"261\"\u003e\n\u003cp data-end=\"308\" data-start=\"263\"\u003e\u003cstrong data-end=\"273\" data-start=\"263\"\u003eRoast:\u003c\/strong\u003e Expressive Light (Agtron #120.5)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"327\" data-start=\"315\"\u003e\u003cstrong data-end=\"327\" data-start=\"318\"\u003eIntro\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"726\" data-start=\"328\"\u003eThis extraordinarily floral Gesha is a shining example of why Sebastián Ramírez is considered one of Colombia’s most exciting producers. Elegant yet expressive, the cup bursts with aromatic florals and tropical fruit, while maintaining a gentle sweetness and clarity that makes it endlessly drinkable. It’s a refined Gesha that balances innovation with precision—vibrant without being overwhelming.\u003c\/p\u003e\n\u003ch2 data-end=\"752\" data-start=\"733\"\u003e\u003cstrong data-end=\"752\" data-start=\"736\"\u003eThe Producer\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1101\" data-start=\"753\"\u003eSebastián Ramírez is a fourth-generation coffee producer and the driving force behind \u003cstrong data-end=\"858\" data-start=\"839\"\u003eEl Placer Farms\u003c\/strong\u003e, an experimental and forward-thinking coffee project in Quindío. Beyond producing award-winning coffees, Sebastián is deeply committed to educating and supporting farmers throughout the region, helping elevate both quality and sustainability.\u003c\/p\u003e\n\u003cp data-end=\"1401\" data-start=\"1103\"\u003eAt El Placer, Sebastián grows an impressive range of varieties—including \u003cstrong data-end=\"1228\" data-start=\"1176\"\u003eGesha, Red, Pink \u0026amp; Yellow Bourbon, and Wush Wush\u003c\/strong\u003e—with a strong focus on fermentation science. His work bridges tradition and innovation, making him one of the most influential figures in modern Colombian specialty coffee.\u003c\/p\u003e\n\u003ch2 data-end=\"1426\" data-start=\"1408\"\u003e\u003cstrong data-end=\"1426\" data-start=\"1411\"\u003eThe Process\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1787\" data-start=\"1427\"\u003eThis Gesha is processed using a \u003cstrong data-end=\"1474\" data-start=\"1459\"\u003eWhite Honey\u003c\/strong\u003e method, paired with Sebastián’s highly controlled fermentation approach. During fermentation, variables such as \u003cstrong data-end=\"1609\" data-start=\"1587\"\u003etemperature and pH\u003c\/strong\u003e are carefully monitored. A key component is the use of \u003cstrong data-end=\"1674\" data-start=\"1665\"\u003emosto\u003c\/strong\u003e—a glucose-rich liquid left over from previous anaerobic fermentations—which is added to inoculate the new batch.\u003c\/p\u003e\n\u003cp data-end=\"2039\" data-start=\"1789\"\u003eThis technique encourages a stable and consistent microbial environment, helping create a clean, expressive profile while enhancing sweetness and aromatic complexity. The result is precision-driven processing that highlights both variety and terroir.\u003c\/p\u003e\n\u003ch2 data-end=\"2063\" data-start=\"2046\"\u003e\u003cstrong data-end=\"2063\" data-start=\"2049\"\u003eIn the Cup\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2440\" data-start=\"2064\"\u003eThe cup opens with intense \u003cstrong data-end=\"2110\" data-start=\"2091\"\u003ejasmine florals\u003c\/strong\u003e, immediately setting a classic Gesha tone. Bright \u003cstrong data-end=\"2174\" data-start=\"2161\"\u003epineapple\u003c\/strong\u003e adds a juicy tropical lift, while a subtle \u003cstrong data-end=\"2244\" data-start=\"2218\"\u003eherbal honey sweetness\u003c\/strong\u003e rounds everything out. The body is light and silky, the acidity clean and elegant, and the finish long, floral, and gently sweet—an expressive yet beautifully composed Gesha from start to finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe 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 6-12 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 - should we have any left in stock!). 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\n\u003cp\u003e \u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"284g (10oz) \/ Standard - 0-6 Weeks off Roast","offer_id":57015693967734,"sku":"ONYX-SEBASTIAN-WH-GESHA-284","price":28.95,"currency_code":"GBP","in_stock":false},{"title":"284g (10oz) \/ Rested - 7-12 Weeks off Roast","offer_id":57015694000502,"sku":"ONYX-SEBASTIAN-WH-GESHA-284-REST","price":28.95,"currency_code":"GBP","in_stock":false},{"title":"56g (2oz) \/ Standard - 0-6 Weeks off Roast","offer_id":57015701471606,"sku":"ONYX-SEBASTIAN-WH-GESHA-SMALL","price":12.95,"currency_code":"GBP","in_stock":false},{"title":"56g (2oz) \/ Rested - 7-12 Weeks off Roast","offer_id":57015701504374,"sku":"ONYX-SEBASTIAN-WH-GESHA-SMALL-REST","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_19.png?v=1767874601"},{"product_id":"onyx-instant-guatemala-el-socoro-washed","title":"Onyx - Instant - Guatemala El Socorro, Washed","description":"\u003cp data-start=\"167\" data-end=\"215\"\u003e\u003cstrong data-start=\"167\" data-end=\"215\"\u003eInstant El Socorro – Red Bourbon | Guatemala\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1125\" data-end=\"1194\"\u003e\u003cstrong data-start=\"1125\" data-end=\"1143\"\u003eTasting Notes:\u003c\/strong\u003e 🌸 Jasmine • 🍵 Black Tea • 🍇 Raisin • 🍈 Melon\u003c\/p\u003e\n\u003cp data-start=\"1196\" data-end=\"1312\"\u003e\u003cstrong data-start=\"1196\" data-end=\"1207\"\u003eOrigin:\u003c\/strong\u003e Palencia, Guatemala\u003cbr data-start=\"1227\" data-end=\"1230\"\u003e\u003cstrong data-start=\"1230\" data-end=\"1243\"\u003eProducer:\u003c\/strong\u003e Juan Diego\u003cbr data-start=\"1254\" data-end=\"1257\"\u003e\u003cstrong data-start=\"1257\" data-end=\"1266\"\u003eFarm:\u003c\/strong\u003e Finca El Socorro\u003cbr data-start=\"1283\" data-end=\"1286\"\u003e\u003cstrong data-start=\"1286\" data-end=\"1298\"\u003eVariety:\u003c\/strong\u003e Red Bourbon\u003cstrong data-start=\"167\" data-end=\"215\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"217\" data-end=\"555\"\u003eThis is Onyx's Instant El Socorro, a coffee Onyx look forward to every year from their friend \u003cstrong data-start=\"304\" data-end=\"318\"\u003eJuan Diego\u003c\/strong\u003e at \u003cstrong data-start=\"322\" data-end=\"342\"\u003eFinca El Socorro\u003c\/strong\u003e in Palencia, Guatemala. Carefully selected from a large Red Bourbon lot, this coffee translates beautifully into instant form while preserving the structure, clarity, and elegance we love in the original release.\u003c\/p\u003e\n\u003cp data-start=\"557\" data-end=\"914\"\u003eIn the cup, El Socorro shows a sturdy yet refined profile. Gentle citrus acidity provides lift, while soft sweetness and a tactile mouthfeel give the coffee depth and balance. Delicate florals of jasmine lead into a dry, tea-like character reminiscent of black tea, followed by subtle raisin richness and a mellow melon sweetness that lingers on the finish.\u003c\/p\u003e\n\u003cp data-start=\"916\" data-end=\"1123\"\u003eThis instant coffee is produced to maintain the integrity of the original lot, making it an easy, travel-friendly way to enjoy a high-quality single-origin coffee without sacrificing complexity or character.\u003cstrong data-start=\"1125\" data-end=\"1143\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1314\" data-end=\"1518\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis coffee is available as a \u003cstrong data-start=\"1344\" data-end=\"1396\"\u003epack of six pre-portioned instant coffee sachets\u003c\/strong\u003e, designed to dissolve effortlessly into hot water or your preferred milk beverage—perfect for wherever the day takes you.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"Default Title","offer_id":57034781458806,"sku":"ONYX-INSTANT-ELSOCORRO","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_10_468b2841-3f5a-49c3-935d-5baa38be3a35.png?v=1768008332"},{"product_id":"onyx-kenya-kamavindi-estate-pb","title":"Onyx - Kenya - Kamavindi Estate PB","description":"\u003ch2 data-start=\"0\" data-end=\"37\"\u003e\u003cstrong data-start=\"3\" data-end=\"37\"\u003eKenya — Kamavindi Estate PB-26\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"39\" data-end=\"109\"\u003e\u003cstrong data-start=\"39\" data-end=\"109\"\u003eTastes Like — 🍊 Grapefruit • 🍎 Crisp Apple • 🥤 Cola • 🍇 Raisin\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"111\" data-end=\"114\"\u003e\n\u003ch2 data-start=\"116\" data-end=\"130\"\u003e\u003cstrong data-start=\"119\" data-end=\"130\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"132\" data-end=\"412\"\u003e\n\u003cli data-start=\"165\" data-end=\"199\"\u003e\n\u003cp data-start=\"167\" data-end=\"199\"\u003e\u003cstrong data-start=\"167\" data-end=\"180\"\u003eProducer:\u003c\/strong\u003e Kamavindi Estate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"200\" data-end=\"234\"\u003e\n\u003cp data-start=\"202\" data-end=\"234\"\u003e\u003cstrong data-start=\"202\" data-end=\"213\"\u003eRegion:\u003c\/strong\u003e Embu County, Kenya\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"235\" data-end=\"266\"\u003e\n\u003cp data-start=\"237\" data-end=\"266\"\u003e\u003cstrong data-start=\"237\" data-end=\"250\"\u003eVarietal:\u003c\/strong\u003e SL28 Peaberry\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"267\" data-end=\"303\"\u003e\n\u003cp data-start=\"269\" data-end=\"303\"\u003e\u003cstrong data-start=\"269\" data-end=\"281\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"304\" data-end=\"332\"\u003e\n\u003cp data-start=\"306\" data-end=\"332\"\u003e\u003cstrong data-start=\"306\" data-end=\"319\"\u003eAltitude:\u003c\/strong\u003e ~1680 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"333\" data-end=\"371\"\u003e\n\u003cp data-start=\"335\" data-end=\"371\"\u003e\u003cstrong data-start=\"335\" data-end=\"351\"\u003eRoast Level:\u003c\/strong\u003e Moderate (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"372\" data-end=\"412\"\u003e\n\u003cp data-start=\"374\" data-end=\"412\"\u003e\u003cstrong data-start=\"374\" data-end=\"383\"\u003eSize:\u003c\/strong\u003e Seasonal \/ Archive Release\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"414\" data-end=\"417\"\u003e\n\u003ch2 data-start=\"419\" data-end=\"482\"\u003e\u003cstrong data-start=\"422\" data-end=\"482\"\u003eINTRO — A Classic Kenyan Expression from Onyx Coffee Lab\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"484\" data-end=\"969\"\u003eOnyx Coffee Lab is delighted to present \u003cem data-start=\"524\" data-end=\"556\"\u003eKenya — Kamavindi Estate PB-26\u003c\/em\u003e, an exceptional single-origin that highlights the renowned clarity and vibrant acidity for which Kenyan coffees are celebrated. Sourced from \u003cstrong data-start=\"698\" data-end=\"718\"\u003eKamavindi Estate\u003c\/strong\u003e on the fertile southeastern slopes of \u003cstrong data-start=\"757\" data-end=\"772\"\u003eMount Kenya\u003c\/strong\u003e, this peaberry lot reflects both the meticulous practices of its producers and Onyx’s commitment to sourcing coffees with distinctive terroir-driven profiles. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"971\" data-end=\"974\"\u003e\n\u003ch2 data-start=\"976\" data-end=\"1035\"\u003e\u003cstrong data-start=\"979\" data-end=\"1035\"\u003eTHE PRODUCER — Kamavindi Estate: A Legacy of Quality\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1037\" data-end=\"1417\"\u003eKamavindi Estate is a third-generation, family-run coffee farm in \u003cstrong data-start=\"1103\" data-end=\"1118\"\u003eEmbu County\u003c\/strong\u003e, established in 1958 and now continued by the Mbature family. Rooted in deep expertise and a passion for excellence, this estate cultivates specialty Arabica on volcanic soils that give Kenyan coffees their electrifying acidity and crystalline fruit character. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1419\" data-end=\"1740\"\u003eThe SL28 varietal — here in its peaberry form — thrives at high altitude, producing dense beans with concentrated sweetness and structural nuance. Through careful cultivation and on-site processing, Kamavindi’s team ensures each lot expresses clarity, balance, and regional identity. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1742\" data-end=\"1745\"\u003e\n\u003ch2 data-start=\"1747\" data-end=\"1799\"\u003e\u003cstrong data-start=\"1750\" data-end=\"1799\"\u003eTHE PROCESS — Washed Precision on Raised Beds\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1801\" data-end=\"1917\"\u003e\u003cem data-start=\"1801\" data-end=\"1825\"\u003eKamavindi Estate PB-26\u003c\/em\u003e follows the \u003cstrong data-start=\"1838\" data-end=\"1856\"\u003ewashed process\u003c\/strong\u003e, a method that accentuates brightness and purity in the cup:\u003c\/p\u003e\n\u003cp data-start=\"1919\" data-end=\"2196\"\u003e🍒 \u003cstrong data-start=\"1922\" data-end=\"1948\"\u003eSelective Hand Picking\u003c\/strong\u003e — Only ripe, uniform cherries are chosen\u003cbr data-start=\"1989\" data-end=\"1992\"\u003e💧 \u003cstrong data-start=\"1995\" data-end=\"2029\"\u003eDepulping \u0026amp; Brief Fermentation\u003c\/strong\u003e — Mucilage is removed and the beans are fermented to clarify fruit character\u003cbr data-start=\"2106\" data-end=\"2109\"\u003e☀️ \u003cstrong data-start=\"2112\" data-end=\"2133\"\u003eRaised Bed Drying\u003c\/strong\u003e — Even airflow and careful monitoring ensure balanced drying\u003c\/p\u003e\n\u003cp data-start=\"2198\" data-end=\"2374\"\u003eThis traditional Kenyan methodology emphasises clarity, structural acidity, and a focused sweetness that shines through in filter brewing. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2376\" data-end=\"2379\"\u003e\n\u003ch2 data-start=\"2381\" data-end=\"2424\"\u003e\u003cstrong data-start=\"2384\" data-end=\"2424\"\u003eTHE CUP — Bright, Crisp, and Complex\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2426\" data-end=\"2575\"\u003eIn the cup, \u003cem data-start=\"2438\" data-end=\"2462\"\u003eKamavindi Estate PB-26\u003c\/em\u003e delivers a quintessential Kenyan profile: punchy acidity with refined fruit sweetness and a crisp, clean finish.\u003c\/p\u003e\n\u003ch3 data-start=\"2577\" data-end=\"2598\"\u003e\u003cstrong data-start=\"2581\" data-end=\"2598\"\u003eFlavour Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2600\" data-end=\"2838\"\u003e🍊 \u003cstrong data-start=\"2603\" data-end=\"2617\"\u003eGrapefruit\u003c\/strong\u003e — zesty citrus brightness with tangy lift\u003cbr data-start=\"2659\" data-end=\"2662\"\u003e🍎 \u003cstrong data-start=\"2665\" data-end=\"2680\"\u003eCrisp Apple\u003c\/strong\u003e — fresh, juicy acidity that adds clarity\u003cbr data-start=\"2721\" data-end=\"2724\"\u003e🥤 \u003cstrong data-start=\"2727\" data-end=\"2735\"\u003eCola\u003c\/strong\u003e — subtle sweet-spice undertone for complexity\u003cbr data-start=\"2781\" data-end=\"2784\"\u003e🍇 \u003cstrong data-start=\"2787\" data-end=\"2797\"\u003eRaisin\u003c\/strong\u003e — richer fruit sweetness on the finish\u003c\/p\u003e\n\u003cp data-start=\"2840\" data-end=\"3083\"\u003eThis coffee is vibrant yet balanced — a testament to both Onyx’s roast approach and Kamavindi’s terroir. Layered and expressive, it exemplifies Kenya’s world-famous specialty coffee tradition in every sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe 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 6-12 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 - should we have any left in stock!). 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\n\u003cp\u003e \u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"284g (10oz) \/ Standard - 0-6 Weeks off Roast","offer_id":57286122111350,"sku":"ONYX-KENYA-KAMAVINDI-PB","price":18.95,"currency_code":"GBP","in_stock":false},{"title":"284g (10oz) \/ Rested - 7-12 Weeks off Roast","offer_id":57286122144118,"sku":"ONYX-KENYA-KAMAVINDI-PB-REST","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_23.png?v=1770987275"},{"product_id":"onyx-smallholders-china-lao-xu-zhai-anaerobic","title":"Onyx - Smallholders - China Lao Xu Zhai Anaerobic","description":"\u003ch2 data-start=\"0\" data-end=\"36\"\u003e\u003cstrong data-start=\"3\" data-end=\"36\"\u003eChina — Lao Xu Zhai Anaerobic\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"38\" data-end=\"114\"\u003e\u003cstrong data-start=\"38\" data-end=\"114\"\u003eTastes Like — 🥭 Mango • 🍫 Dark Chocolate • 🍇 Blackberry • 🌿 Tamarind\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"116\" data-end=\"119\"\u003e\n\u003ch2 data-start=\"121\" data-end=\"135\"\u003e\u003cstrong data-start=\"124\" data-end=\"135\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"137\" data-end=\"438\"\u003e\n\u003cli data-start=\"170\" data-end=\"220\"\u003e\n\u003cp data-start=\"172\" data-end=\"220\"\u003e\u003cstrong data-start=\"172\" data-end=\"183\"\u003eOrigin:\u003c\/strong\u003e Lao Xu Zhai Village, Yunnan, China\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"221\" data-end=\"246\"\u003e\n\u003cp data-start=\"223\" data-end=\"246\"\u003e\u003cstrong data-start=\"223\" data-end=\"236\"\u003eVarietal:\u003c\/strong\u003e Catimor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"247\" data-end=\"281\"\u003e\n\u003cp data-start=\"249\" data-end=\"281\"\u003e\u003cstrong data-start=\"249\" data-end=\"261\"\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"282\" data-end=\"310\"\u003e\n\u003cp data-start=\"284\" data-end=\"310\"\u003e\u003cstrong data-start=\"284\" data-end=\"297\"\u003eAltitude:\u003c\/strong\u003e ~1263 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"311\" data-end=\"357\"\u003e\n\u003cp data-start=\"313\" data-end=\"357\"\u003e\u003cstrong data-start=\"313\" data-end=\"329\"\u003eRoast Level:\u003c\/strong\u003e Expressive Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"358\" data-end=\"438\"\u003e\n\u003cp data-start=\"360\" data-end=\"438\"\u003e\u003cstrong data-start=\"360\" data-end=\"369\"\u003eSize:\u003c\/strong\u003e 10z \/ 284g \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"440\" data-end=\"443\"\u003e\n\u003ch2 data-start=\"445\" data-end=\"507\"\u003e\u003cstrong data-start=\"448\" data-end=\"505\"\u003eINTRO — A Rare Chinese Anaerobic from Onyx Coffee Lab\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"508\" data-end=\"927\"\u003eOnyx Coffee Lab is thrilled to bring \u003cem data-start=\"545\" data-end=\"576\"\u003eChina — Lao Xu Zhai Anaerobic\u003c\/em\u003e to your cup, a truly distinctive single-origin that highlights the growing specialty coffee scene of \u003cstrong data-start=\"678\" data-end=\"695\"\u003eYunnan, China\u003c\/strong\u003e. Sourced from the smallholder community of \u003cstrong data-start=\"739\" data-end=\"762\"\u003eLao Xu Zhai Village\u003c\/strong\u003e in Pu’er Prefecture, this lot exemplifies the creativity and collaborative spirit that define Onyx’s global sourcing approach. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"929\" data-end=\"1308\"\u003eThrough a decade-long partnership between local producers and specialists like Torch, this coffee has become a standout with its \u003cstrong data-start=\"1058\" data-end=\"1090\"\u003eanaerobic natural processing\u003c\/strong\u003e — a style that pushes fruit intensity and ferment-driven complexity to exciting new levels. This release is perfect for filter brewing, delivering depth and intrigue in every sip. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1310\" data-end=\"1313\"\u003e\n\u003ch2 data-start=\"1315\" data-end=\"1378\"\u003e\u003cstrong data-start=\"1318\" data-end=\"1376\"\u003eTHE PRODUCER — Lao Xu Zhai’s Emerging Coffee Community\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1379\" data-end=\"1790\"\u003eThough coffee production in China is relatively young compared to classic origins, the Yunnan region has rapidly carved a reputation for quality, driven by passionate smallholders and innovation. The \u003cstrong data-start=\"1579\" data-end=\"1594\"\u003eLao Xu Zhai\u003c\/strong\u003e community, nestled in Pu’er’s rolling hills, has cultivated coffee as both tradition and experiment — combining local know-how with specialty best practices. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1792\" data-end=\"2130\"\u003eOnyx’s collaboration with these growers represents a shared journey toward clarity and expression in coffee — rooted in trust, transparency, and ongoing refinement. The result is a lot that stands confidently alongside offerings from more established regions, while showcasing China’s unique terroir. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2132\" data-end=\"2135\"\u003e\n\u003ch2 data-start=\"2137\" data-end=\"2188\"\u003e\u003cstrong data-start=\"2140\" data-end=\"2186\"\u003eTHE PROCESS — Anaerobic Natural Innovation\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2189\" data-end=\"2476\"\u003eWhat makes \u003cem data-start=\"2200\" data-end=\"2223\"\u003eLao Xu Zhai Anaerobic\u003c\/em\u003e distinct is its \u003cstrong data-start=\"2240\" data-end=\"2272\"\u003eanaerobic natural processing\u003c\/strong\u003e — fermenting whole cherries with very limited oxygen before drying. This process accentuates fruit character and produces nuanced layers of sweetness and complexity: \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"2478\" data-end=\"2904\"\u003e🍒 \u003cstrong data-start=\"2481\" data-end=\"2505\"\u003eSelective Harvesting\u003c\/strong\u003e — Only ripe cherries from Lao Xu Zhai are accepted\u003cbr data-start=\"2556\" data-end=\"2559\"\u003e🫙 \u003cstrong data-start=\"2562\" data-end=\"2588\"\u003eAnaerobic Fermentation\u003c\/strong\u003e — Cherries are fermented in oxygen-restricted conditions to push fermentation compounds\u003cbr data-start=\"2676\" data-end=\"2679\"\u003e☀️ \u003cstrong data-start=\"2682\" data-end=\"2700\"\u003eNatural Drying\u003c\/strong\u003e — Beans are dried with the fruit intact, deepening sweetness and aromatic depth\u003cbr data-start=\"2780\" data-end=\"2783\"\u003e🔁 \u003cstrong data-start=\"2786\" data-end=\"2811\"\u003eRaised Bed Management\u003c\/strong\u003e — Even airflow ensures balanced drying and development \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"2906\" data-end=\"3044\"\u003eThe result is a coffee with profound fruit influence and a layered profile that rewards exploration. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"3046\" data-end=\"3049\"\u003e\n\u003ch2 data-start=\"3051\" data-end=\"3102\"\u003e\u003cstrong data-start=\"3054\" data-end=\"3100\"\u003eTHE CUP — Fruit-Forward, Deeply Expressive\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3103\" data-end=\"3235\"\u003eIn the cup, \u003cem data-start=\"3115\" data-end=\"3146\"\u003eChina — Lao Xu Zhai Anaerobic\u003c\/em\u003e is vivid and richly flavored — a tapestry where tropical fruit meets dark, deeper notes.\u003c\/p\u003e\n\u003ch3 data-start=\"3237\" data-end=\"3258\"\u003e\u003cstrong data-start=\"3241\" data-end=\"3258\"\u003eFlavour Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"3260\" data-end=\"3483\"\u003e🥭 \u003cstrong data-start=\"3263\" data-end=\"3272\"\u003eMango\u003c\/strong\u003e — lush, tropical sweetness\u003cbr data-start=\"3299\" data-end=\"3302\"\u003e🍫 \u003cstrong data-start=\"3305\" data-end=\"3323\"\u003eDark Chocolate\u003c\/strong\u003e — rich, cocoa-like depth\u003cbr data-start=\"3348\" data-end=\"3351\"\u003e🍇 \u003cstrong data-start=\"3354\" data-end=\"3368\"\u003eBlackberry\u003c\/strong\u003e — juicy, vibrant berry tones\u003cbr data-start=\"3397\" data-end=\"3400\"\u003e🌿 \u003cstrong data-start=\"3403\" data-end=\"3415\"\u003eTamarind\u003c\/strong\u003e — tangy and herbal complexity \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"3485\" data-end=\"3792\"\u003eThe body is juicy with a forward fruit drive and expressive acidity, balanced by weight and sweet-spice undertones. It’s a compelling example of how anaerobic processing can expand the flavour potential of specialty coffee — especially from emerging regions like China.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe 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 6-12 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 - should we have any left in stock!). 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\n\u003cp\u003e \u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"284g (10oz) \/ Standard - 0-6 Weeks off Roast","offer_id":57286344442230,"sku":"ONYX-SMALLHOLDERS-CHNA-LAOXUZHAI","price":18.95,"currency_code":"GBP","in_stock":false},{"title":"284g (10oz) \/ Rested - 7-12 Weeks off Roast","offer_id":57286344474998,"sku":"ONYX-SMALLHOLDERS-CHNA-LAOXUZHAI-REST","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_24.png?v=1770989573"},{"product_id":"onyx-ethiopia-tamiru-tadesse-alo-village","title":"Onyx - Ethiopia - Tamiru Tadesse Alo Village","description":"\u003ch2 data-start=\"0\" data-end=\"44\"\u003e\u003cstrong data-start=\"3\" data-end=\"44\"\u003eEthiopia — Tamiru Tadesse Alo Village\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"46\" data-end=\"117\"\u003e\u003cstrong data-start=\"46\" data-end=\"117\"\u003eTastes Like — 🍓 Strawberry • 🍊 Orange • 🍯 White Honey • 🍦 Cream\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"119\" data-end=\"122\"\u003e\n\u003ch2 data-start=\"124\" data-end=\"138\"\u003e\u003cstrong data-start=\"127\" data-end=\"138\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"140\" data-end=\"465\"\u003e\n\u003cli data-start=\"173\" data-end=\"218\"\u003e\n\u003cp data-start=\"175\" data-end=\"218\"\u003e\u003cstrong data-start=\"175\" data-end=\"188\"\u003eProducer:\u003c\/strong\u003e Tamiru Tadesse \/ Alo Coffee\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"219\" data-end=\"258\"\u003e\n\u003cp data-start=\"221\" data-end=\"258\"\u003e\u003cstrong data-start=\"221\" data-end=\"232\"\u003eRegion:\u003c\/strong\u003e Bensa, Sidama, Ethiopia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"259\" data-end=\"299\"\u003e\n\u003cp data-start=\"261\" data-end=\"299\"\u003e\u003cstrong data-start=\"261\" data-end=\"274\"\u003eVarietal:\u003c\/strong\u003e JARC Selection – 74158\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"300\" data-end=\"327\"\u003e\n\u003cp data-start=\"302\" data-end=\"327\"\u003e\u003cstrong data-start=\"302\" data-end=\"314\"\u003eProcess:\u003c\/strong\u003e Dry Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"328\" data-end=\"356\"\u003e\n\u003cp data-start=\"330\" data-end=\"356\"\u003e\u003cstrong data-start=\"330\" data-end=\"343\"\u003eAltitude:\u003c\/strong\u003e ~2200 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"357\" data-end=\"392\"\u003e\n\u003cp data-start=\"359\" data-end=\"392\"\u003e\u003cstrong data-start=\"359\" data-end=\"375\"\u003eRoast Level:\u003c\/strong\u003e Light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"393\" data-end=\"465\"\u003e\n\u003cp data-start=\"395\" data-end=\"465\"\u003e\u003cstrong data-start=\"395\" data-end=\"404\"\u003eSize:\u003c\/strong\u003e 10oz \/ 284g \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"467\" data-end=\"470\"\u003e\n\u003ch2 data-start=\"472\" data-end=\"533\"\u003e\u003cstrong data-start=\"475\" data-end=\"531\"\u003eINTRO — A Bright Sidama Classic from Onyx Coffee Lab\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"534\" data-end=\"1010\"\u003eOnyx Coffee Lab is delighted to present \u003cem data-start=\"574\" data-end=\"613\"\u003eEthiopia — Tamiru Tadesse Alo Village\u003c\/em\u003e, a luminous single-origin coffee that embodies the essence of \u003cstrong data-start=\"676\" data-end=\"710\"\u003eSidama’s high-altitude terroir\u003c\/strong\u003e with crystalline clarity and layered sweetness. Sourced from the \u003cstrong data-start=\"776\" data-end=\"791\"\u003eAlo Village\u003c\/strong\u003e community in \u003cstrong data-start=\"805\" data-end=\"814\"\u003eBensa\u003c\/strong\u003e, this lot showcases the refined character that has made Ethiopian coffees synonymous with floral nuance, fruit brightness, and an elegant, clean cup profile. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1012\" data-end=\"1215\"\u003eThis microlot reflects Onyx’s dedication to sourcing exceptional coffees from producers with deep expertise and passionate stewardship of their land and communities. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1217\" data-end=\"1220\"\u003e\n\u003ch2 data-start=\"1222\" data-end=\"1273\"\u003e\u003cstrong data-start=\"1225\" data-end=\"1271\"\u003eTHE PRODUCER — Tamiru Tadesse \u0026amp; Alo Coffee\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1274\" data-end=\"1752\"\u003eThis coffee comes from \u003cstrong data-start=\"1297\" data-end=\"1315\"\u003eTamiru Tadesse\u003c\/strong\u003e, founder of \u003cstrong data-start=\"1328\" data-end=\"1342\"\u003eAlo Coffee\u003c\/strong\u003e, a producer brand committed to elevating Ethiopian specialty coffee through precise cultivation, processing, and traceable sourcing. After years working within the coffee sector and witnessing inconsistencies in quality recognition, Tamiru and his wife Messi launched Alo Coffee with the mission of celebrating Sidama’s finest lots and supporting the farmers behind them. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1754\" data-end=\"2000\"\u003eBased in \u003cstrong data-start=\"1763\" data-end=\"1780\"\u003eBensa, Sidama\u003c\/strong\u003e, Alo Coffee works closely with local smallholders to craft microlots of expressive, terroir-driven coffee — blending time-honoured farming knowledge with rigorous quality standards. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2002\" data-end=\"2005\"\u003e\n\u003ch2 data-start=\"2007\" data-end=\"2057\"\u003e\u003cstrong data-start=\"2010\" data-end=\"2055\"\u003eTHE PROCESS — Clean Dry Washed Excellence\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2058\" data-end=\"2372\"\u003e\u003cem data-start=\"2058\" data-end=\"2086\"\u003eTamiru Tadesse Alo Village\u003c\/em\u003e is processed using a \u003cstrong data-start=\"2108\" data-end=\"2129\"\u003edry washed method\u003c\/strong\u003e, a style that accentuates purity and structural balance while gently highlighting fruit and floral sweetness. Onyx’s preparation and roasting emphasise clarity and delicacy, allowing the cup’s inherent citrus and berry tones to shine through:\u003c\/p\u003e\n\u003cp data-start=\"2374\" data-end=\"2677\"\u003e🍒 \u003cstrong data-start=\"2377\" data-end=\"2401\"\u003eSelective Harvesting\u003c\/strong\u003e — Only ripe cherries are chosen from the field\u003cbr data-start=\"2448\" data-end=\"2451\"\u003e💧 \u003cstrong data-start=\"2454\" data-end=\"2476\"\u003eDepulping \u0026amp; Drying\u003c\/strong\u003e — Beans are depulped and then dried slowly on raised beds\u003cbr data-start=\"2534\" data-end=\"2537\"\u003e☀️ \u003cstrong data-start=\"2540\" data-end=\"2561\"\u003eRaised-Bed Drying\u003c\/strong\u003e — Even airflow and careful monitoring ensure balanced development and clarity \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"2679\" data-end=\"2870\"\u003eThe dry-washed process offers a nuanced alternative to fully washed or natural lots, producing a cup that feels both structured and intensely expressive. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2872\" data-end=\"2875\"\u003e\n\u003ch2 data-start=\"2877\" data-end=\"2917\"\u003e\u003cstrong data-start=\"2880\" data-end=\"2915\"\u003eTHE CUP — Crisp, Sweet \u0026amp; Floral\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2918\" data-end=\"3173\"\u003eOn the palate, \u003cem data-start=\"2933\" data-end=\"2972\"\u003eEthiopia — Tamiru Tadesse Alo Village\u003c\/em\u003e delivers a bright, refined experience with layers of fruit and gentle sweetness. The light roast and meticulous processing preserve the origin character while offering a nuanced, engaging filter brew.\u003c\/p\u003e\n\u003ch3 data-start=\"3175\" data-end=\"3196\"\u003e\u003cstrong data-start=\"3179\" data-end=\"3196\"\u003eFlavour Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"3198\" data-end=\"3442\"\u003e🍓 \u003cstrong data-start=\"3201\" data-end=\"3215\"\u003eStrawberry\u003c\/strong\u003e — juicy, sweet with vibrant acidity\u003cbr data-start=\"3251\" data-end=\"3254\"\u003e🍊 \u003cstrong data-start=\"3257\" data-end=\"3267\"\u003eOrange\u003c\/strong\u003e — fresh citrus brightness\u003cbr data-start=\"3293\" data-end=\"3296\"\u003e🍯 \u003cstrong data-start=\"3299\" data-end=\"3314\"\u003eWhite Honey\u003c\/strong\u003e — golden sweetness with delicate depth\u003cbr data-start=\"3353\" data-end=\"3356\"\u003e🍦 \u003cstrong data-start=\"3359\" data-end=\"3368\"\u003eCream\u003c\/strong\u003e — smooth texture with a soft finish \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"3444\" data-end=\"3665\"\u003eThe result is a lively yet balanced cup, showcasing the vivid clarity that Ethiopian coffees are celebrated for — a brilliant choice for anyone who savours expressive filter profiles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe 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 6-12 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 - should we have any left in stock!). 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\n\u003cp\u003e \u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"284g (10oz) \/ Standard - 0-6 Weeks off Roast","offer_id":57286384779638,"sku":"ONYX-ETHIOPIA-TADESSE-ALO","price":25.95,"currency_code":"GBP","in_stock":false},{"title":"284g (10oz) \/ Rested - 7-12 Weeks off Roast","offer_id":57286384812406,"sku":"ONYX-ETHIOPIA-TADESSE-ALO-REST","price":25.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_25.png?v=1770989789"},{"product_id":"onyx-ethiopia-chilaka-station-anaerobic","title":"Onyx - Ethiopia - Chilaka Station Anaerobic","description":"\u003ch2 data-start=\"0\" data-end=\"44\"\u003e\n\u003cimg\u003e\u003cstrong\u003eEthiopia — Alo Coffee Chilaka Station Landrace (Anaerobic Natural)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍇 Black Currant • 🍈 Guava • 🌼 Chamomile • 🥤 Cola\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Tamiru Tadesse, Alo Coffee\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Smallholder farmers, Chilaka Station\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Bensa, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Landrace\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2200 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 283g (10oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAlo Coffee's selections represent the core of their work in Bensa, high-elevation coffees sourced from surrounding smallholder farmers. Through precise harvesting and carefully managed processing, Alo produces clean, expressive lots that showcase the clarity, sweetness, and floral complexity that define Sidama's most celebrated terroir. This natural process coffee is fermented in the fruit, undergoing 36 hours of limited oxygen fermentation. The fruit of the coffee is then dried for approximately twenty days on raised beds. The processing impact in the final cup is noticeable, with flavour heavily indicating fruit-forward signs of fermentation within the overall cup profile.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAlo Coffee was founded by Tamiru Tadesse and his wife, Messi, shortly after Ethiopia's first Cup of Excellence competition in 2020. After years working within the Ethiopian coffee sector and experiencing widespread issues around undervalued quality and inconsistent pricing, the introduction of CoE demonstrated that exceptional coffees could finally receive proper recognition. In 2021 their first submission, a lot produced in their home village of Alo in Bensa, won Ethiopia's Cup of Excellence, setting the foundation for their quality-driven approach. Alo Coffee operates an extensive network of high-end processing stations throughout Sidama's Bensa, Bona, and Burra zones. They work directly with 60 farmers at the Alo Washing Station and more than 800 farmers across their broader network, with a strong commitment to community support.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Anaerobic Natural process involves controlled fermentation:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Precise harvesting of ripe cherries from smallholder farmers\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫙 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — 36 hours of limited oxygen fermentation in sealed tanks\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Approximately 20 days on raised beds\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👀 \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Constant turning and monitoring throughout drying\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫘 \u003cstrong\u003eResting\u003c\/strong\u003e — Coffee stabilised before export\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis careful processing creates clean, expressive lots that showcase the region's distinctive character.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eClean and expressive with fruit-forward character. Black currant, guava, chamomile, and cola. Noticeable fermentation notes add complexity whilst maintaining clarity and sweetness. A refined expression of Bensa terroir.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍇 \u003cstrong\u003eBlack Currant\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍈 \u003cstrong\u003eGuava\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌼 \u003cstrong\u003eChamomile\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥤 \u003cstrong\u003eCola\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"0\" data-end=\"44\"\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe 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 6-12 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 - should we have any left in stock!). 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\n\u003cp\u003e \u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"284g (10oz) \/ Standard - 0-6 Weeks off Roast","offer_id":57459506610550,"sku":"ONYX-ETHIOPIA-CHILAKA-ANAEROBIC","price":24.95,"currency_code":"GBP","in_stock":false},{"title":"284g (10oz) \/ Rested - 7-12 Weeks off Roast","offer_id":57459506643318,"sku":"ONYX-ETHIOPIA-CHILAKA-ANAEROBIC-REST","price":24.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_31.png?v=1773397313"},{"product_id":"onyx-ethiopia-guji-bookkisa","title":"Onyx - Ethiopia - Guji Bookkisa","description":"\u003ch2 data-end=\"44\" data-start=\"0\"\u003e\u003cimg\u003e\u003c\/h2\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEthiopia — Sookoo Coffee Bookkisa Landrace (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍇 Raspberry • 🍵 White Tea • 🍈 Pink Guava • 🧈 Silky\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Ture Waji \u0026amp; Assefa Waji, Sookoo Coffee\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Smallholder farmers, Bookkisa Kebele\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Shakiso, Guji, Ethiopia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Landrace\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 12oz \/ 283g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot is composed of coffee grown by smallholder farmers in the nearby highland community of Bookkisa, a kebele known for its dense forest canopies, iron-rich soils, and the distinctively floral profiles they nurture. Composed of coffee grown by smallholder producers in the highland kebele of Bookkisa, just beyond the Sookoo site at Dambi Uddo, this selection showcases the clarity and florality that characterise the area's unique terroir: red loam soils, high-elevation agroforestry, and heirloom cultivars tended with deep generational knowledge.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTure Waji and his brother, Assefa, formally launched Sookoo Coffee (Dambi Uddo Agro Industry) in late 2018. Each harvest highlights their keen attention to detail in regards to cherry selection and processing. In a region where natural processing has long dominated, Ture's commitment to innovation through intentionality is evident: exacting fermentation control, clean water use, and slow, shaded drying on raised beds. It's a coffee that embodies both scientific rigor and community stewardship, qualities that have come to define the Sookoo name. Ture is often referred to as \"The King of Guji\" for his consistently exceptional natural coffees.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Natural process at Bookkisa involves meticulous handling:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Only fully ripe cherries from smallholder farmers\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔍 \u003cstrong\u003eIntensive Sorting\u003c\/strong\u003e — Over and under-ripe fruit separated from lots\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Immediate placement on African raised beds whilst fresh to protect fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌳 \u003cstrong\u003eSlow Drying\u003c\/strong\u003e — 21–28 days total drying time\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👀 \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Continuous monitoring throughout the drying process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis careful processing creates clean, expressive naturals with high florality that showcase the unique terroir of Bookkisa.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eShowcases clarity and florality characteristic of the area's unique terroir. Raspberry, white tea, pink guava with a silky texture. An expressive natural with aromatic intensity and precision.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍇 \u003cstrong\u003eRaspberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eWhite Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍈 \u003cstrong\u003ePink Guava\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧈 \u003cstrong\u003eSilky\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"44\" data-start=\"0\"\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe 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 6-12 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 - should we have any left in stock!). 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\n\u003cp\u003e \u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"284g (10oz) \/ Standard - 0-6 Weeks off Roast","offer_id":57459545407862,"sku":"ONYX-ETHIOPIA-GUJI-BOOKKISA","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"284g (10oz) \/ Rested - 7-12 Weeks off Roast","offer_id":57459545440630,"sku":"ONYX-ETHIOPIA-GUJI-BOOKKISA-REST","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_32.png?v=1773397490"}],"url":"https:\/\/sigmacoffee.co.uk\/collections\/single-origin-onyx.oembed?page=3","provider":"Sigma Coffee UK","version":"1.0","type":"link"}