I want to take a quick moment and review a whole bean coffee from Onyx Coffee Lab in Fayetteville, AR. If you’ve listened to our podcasts (and why wouldn’t you?), then you know I have a huge brand crush on Onyx. I love the way their packages make you feel like you’re opening a Christmas present, and how they really make each touchpoint unique. They use every square inch of their canvases to communicate their brands: cups, sleeves, boxes, bags, inserts, etc. It’s really fantastic and an example to the rest of the Specialty Coffee industry.
This coffee is their honey processed offering from Colombia Aponte Village. Grown at 1750 meters (5741 feet) and from the Caturra and Bourbon varieties, it was supposed to have flavor notes of molasses, butter pecan, tangerine, raisin, and juicy. I clearly tasted the butter pecan and raisin, but my palate wasn’t quite responsive enough to get the molasses, tangerine, or juicy. Not that I know what juicy is.
But I do recommend it. According to Onyx, it has a modern flavor and I would heartily agree with that assessment. This is a coffee that tastes much better black, without cream, sugar, or any other additives. There is plenty of flavor and sweetness in the cup by itself.