Onyx Coffee Lab

Years ago, Jon & Andrea, began to dream of serving a sweet, black cup of coffee to customers in Arkansas. Today, they consist of a roasting facility, three stores with another on the way, 59 baristas, two roasters, a delivery guy, a warehouse grandpa, and a toddler. They roast on two machines: a Diedrich IR-12 and a vintage Diedrich IR-40 that was rebuilt and restored. The profiling process is a careful balance between developing the coffees enough to bring out the sugar browning flavors without masking the delicate floral and fruit notes a coffee may have. Rather than think about the roast level to describe ONYX coffees, they categorize them on a scale of traditional to modern flavors. Traditional is sugar browning to dry distillation flavors - chocolates, nuts, wines, tobacco. Modern represents fruits, floral, and citrus flavors.