Onyx - Krampus
£19.95
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About Onyx Coffee
Founded in Northwest Arkansas, Onyx Coffee Lab approaches sourcing, roasting and hospitality with meticulous care. Its team combines transparent coffee buying, competition-level expertise and thoughtful presentation to make every stage from producer to cup visible and intentional.
Roaster notes
Onyx - Krampus - Festive Special 2025
Origin: Kenya
Producer: Rungeto Farmers Cooperative Society
Process: Dry Washed
Variety: SL28, SL34, Batian
Altitude: 1,700–1,900 masl
Harvest: November ‘23
Roast Profile: Expressive Dark (Agtron #104)
Size: (10oz)
Tasting Notes: 🍊 Brûléed Grapefruit 🍫 Chocolate Cake 🌿 Baking Spice 🍷 Viscous, Syrupy Body
As sounds of concern rend the air in our roastery each holiday season, we know Krampus has made his annual appearance. Krampus set out to burn our most prized peaberries to scare us into being good, but the joke is on him, because we’re already on our best behavior, and what he scorched and left behind is actually delicious. This peaberry selection hails from the Rungeto Factory in Kenya’s Kii cooperative. Sourced from peak outturns, it allows us to offer this seasonal single-origin, rich with deep chocolate and burned citrus notes.
This coffee originates from the celebrated Rungeto Farmers Cooperative Society in Kirinyaga County, Kenya—one of the country’s most revered coffee-growing regions. This lot includes peaberries from the cooperative’s three factories, including the well-respected Kii Factory, known for its strict quality protocols and vibrant red volcanic soil.
Here, farmers handpick ripe cherries and deliver them to the station, where they undergo meticulous sorting, dry fermentation, washing, soaking, and raised-bed drying. Kirinyaga’s cool nights, high elevation, and careful processing create coffees with intense citrus complexity, syrupy sweetness, and layered aromatics.
Peaberries—naturally occurring round beans representing about 10% of Kenya’s production—concentrate flavor and density, contributing to the rich, winey structure and viscous mouthfeel that define this year's Festive Special; Krampus.
PROCESSING
Krampus follows Kenya’s traditional Dry Washed method, renowned for producing clean, articulate coffees with vivid acidity and structured sweetness.
After hand-sorting, cherries are depulped and fermented dry in ceramic tanks for up to 48 hours. Once fermentation completes, the parchment is washed through tiled channels, soaked to refine acidity, and then transferred to raised beds, where it dries slowly under constant turning.
This careful, layered process highlights the peaberry’s inherent sweetness, balancing deep chocolate tones with burned citrus and warm spice—an elegant contrast to the playful, mischievous myth of Krampus himself.
THE CUP
Krampus offers a rich, dessert-like experience with notes of brûléed grapefruit, dense chocolate cake, and holiday baking spices.
Its body is lush and viscous, coating the palate with syrupy sweetness and a lingering, warm finish.
Equally suited for filter and espresso, the cup is bold yet refined—dark, indulgent, and seasonally expressive. Whether enjoyed black or with milk, Krampus delivers a comforting, festive profile perfect for winter rituals and cozy mornings.
What is the roast recency?
Onyx recommend brewing with beans that are at least two weeks off roast. 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.
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