HEX Coffee | Colombia Huila | 284 gr

“Aristides Guarnizo is a second generation coffee producer, and has been working with Fairfield Trading in Colombia since 2015.  Aristides is a committed producer, and constantly working to improve the quality and unique character of his coffees.  Processing and fermentation plays an important role in all coffees, and this is something that Aristides has put many hours into refining and perfecting in his coffee.  Two days tof picking are combined and depulped on the final day of picking.  The coffee is left to ferment in open-air tanks for 36-48 hours in very little water, then is washed 3-4 times or until the water is clean.  The coffee is then left to dry 20-30 days in the solar dryer, depending on weather conditions.”

“This literally the fruits of my labor, and I do it to have the best coffee possible. I hope the care and effort comes through and you will love the coffee.”
– Aristides Guarnizo

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HEX Coffee | Burundi Ninga | 284 gr

“Two rivers and a province border lie between Bukeye Washing Station and the hills of Ninga. The community is far beyond the reach of electricity. Even the glass bottles of coca-cola that usually find their way into tiny roadside shops are difficult to find on Ninga. Coffee trees occupy any space they can on this hill from the edge of the single track dirt paths that weave through the hills to the doorsteps of farmers’ self-made mud brick houses. With every violent conflict that has broken out in Burundi, Ninga farmers have scattered into the surrounding hills and forest areas with no established place of refuge to run to. During these times the coffee trees have gone into hibernation mode, waiting for their owners to return. Long Miles Coffee Project was our partner in bringing this coffee to you. Since starting LMCP in 2013, Ben and Kristy have helped hundreds of families receive resources, training, and outlets for selling their coffees. Additionally, LMCP has been building washing stations in the area for producers to have access to processing facilities for their coffees.”

Onyx Coffee Lab | Ethiopia Wush Wush Low o2 | 283 gr

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“This rare, small batch release is an experiment done in the famed Wush Wush region of Ethiopia involving anaerobic-like fermentation. This micro-lot is already exceedingly delicious, but with the added limited oxygen experiment, the cup profile now pushes a unique, natural fruit sweetness that creates a one-of-a-kind cup. Immediate notes of Grenadine and plum candy surface when brewing. Upon cooling, the green apple acidity arrives, causing a juicy-like mouthfeel that pairs well with almost anything.”

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Onyx Coffee Lab | Ethiopia Worka | 283 gr

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“You may hear a subtle wave of exuberance as this coffee hits the shelves. A personal favorite from our roastery, this washed coffee from Ethiopia exhibits one of our favorite profiles. It’s extremely clean and silky in texture. It animates complex Earl Grey like tea and bergamot notes. Subtle sweet lemon, blueberry and cocoa are also present in the flavor of the cup. This is our third year to carry coffee from this mill and we are excited about the solace it brings.”

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Onyx Coffee Lab | Colombia Susana Cortez Bioinnovation | 283 gr

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“Susana Cortèz has been producing specialty coffee for almost a decade and participated in the famed “La Palma y El Tucan” Bioinnovation program this year. This consists of 100 hour limited oxygen fermentation in cherry form followed by depulping and washing. The resulting cup is a thick, syrupy-like body while leaving intact bright tropical acidities. This is our third release on the project, and we plan to continue support these amazing coffees.”

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Onyx Coffee Lab | Colombia Rafael Ramirez Gesha | 283 gr

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“Rafael Ramírez produces this wonderfully clean and sweet Gesha on his farm in the luscious Northern Huila region of Colombia. This coffee was fermented for 36 hours and dried on raised beds. A honey-like sweetness is the prevalent note in filter extraction, making this coffee both complex and comforting.”

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Onyx Coffee Lab | Colombia Aponte Village | 283 gr

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This silky smooth blend of Bourbon and Caturra varietals is reminiscent of a chocolate-cherry milkshake. We’re talking sweet (but not too sweet), fruity (without being overpowering), and rich (while leaving you wanting more).

Onyx’s cupping team went through an unusually laborious process to develop this year’s Aponte Village offering, and it certainly shows.

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Sey Coffee | Dos Banderas | Colombia | 250 gr

  • VARIETAL
    Caturra & Colombia
  • REGION
    El Mirador, San Agustín, Huila
  • ALTITUDE
    1,900 – 2,000 masl
  • HARVEST
    Main; January, 2021
  • PROCESSING
    Hand picked at peak ripeness. Floated to further remove defects. Held in cherry for 24 hours. Depulped. Dry fermented for 36 hours. Washed four times in clean water. Dried on raised beds for 18 days.

ABOUT DOS BANDERAS

“At just 21 years of age, Karol manages a very small, half hectare (1.2 acre) garden, and this is the first time her coffee has been sold internationally under her own name. We are honored to represent her dedication and inspiration reflected in this coffee. In the cup we find brighter, more tropical fruits, excellent sweetness, and a lively acidity.” -SEY

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Sey Coffee | Yabitu Koba | Ethiopia | 250 gr

  • VARIETAL
    JARC Selections & Ethiopian Landrace
  • REGION
    Uraga, Guji
  • ALTITUDE
    2,160 – 2,310 masl
  • HARVEST
    January, 2020
  • PROCESSING
    Harvested at peak ripeness. Floated to remove defects. Depulped. Grade 1 density separated. Wet fermented for 36-48 hours. Dried on raised beds for 10-14 days.

ABOUT YABITA KOBA

“This is an exquisite representation of the region of Uraga, extremely high up in the Guji highlands. It is a complex cup, layered with ripe watermelon, singing acidity, and jasmine-like florals.” -SEY

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Onyx Coffee Lab | Ethiopia Shantawene Low O2 Natural | 283 gr

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“Shantawene Village always produces some of our favorite offerings annually, however this nano-lot is unique. This pilot fermentation uses new techniques of oxygen control to slow bacteria growth and increase fermentation time. The results are not just about removing mucilage from the coffee seeds (beans) like normal processing, but converting soluble sugars and organic acids creating extraordinary tropical fruit and delicate floral flavors.”

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Onyx Coffee Lab | Colombia La Palma Bolivar Bioinnovation | 283 gr

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“This is our second coffee offering from Leonardo Bolivar, however, this year’s harvest highlights an experimental fermentation method dubbed “bioinnovation”. From the famed La Palma y El Tucan wet mill comes a coffee pushing the boundaries of what fruit-forward, sugar-dense characteristics can be. Tasting of ripe concord grape and sweet chardonnay, the projections of what coffee can be are staggered. This Colombia performs really well as an adventurous filter or espresso.”

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Onyx Coffee Lab | Ethiopia Gare Ware Jilo Cup of Excellence #5 | 283 gr

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“This compounded fruit-forward coffee not only performs elegantly in the cup but also made history this year. 2020 marked the first Ethiopia Cup of Excellence auction for the most preeminent coffee farmers and we are honored to share what will inevitably become a superb annual event. Join us in this historic agricultural achievement in dedication, intelligence, and talent. Congrats to Gare Ware Jilo and his amazing coffee.”

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Onyx Coffee Lab | Ecuador Hacienda La Papaya Natural | 283 gr

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“Hacienda La Papaya has evolved into one of the most prominent farms in South America and additionally put Ecuador’s specialty coffee on center stage. This densely sweet, natural processed typica demonstrates its value with notes of molasses and rose hip. Typica is one of the original heirloom varieties of arabica coffee that’s scarcity is becoming evident due to low yields even though the cup quality is spectacular. We celebrate Juan Peña as a producer that chooses quality and craftsmanship over quantity of exports.”

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Onyx Coffee Lab | Cold Brew | 283 gr

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“This coffee is intentionally sourced and roasted to craft the perfect cold brew coffee. Lower in acidity and high in sugar browning, this coffee reacts well with fats in dairy or tastes smooth and sweet on its own. We look for coffees that will take a large amount of heat during the caramelization process and extend the roast times to increase the body and remove acidity. Designed for cold extraction only, expect notes of Cocoa, Dates and a thicken creamy texture.”

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