Onyx Coffee: Coffee & Tea from Around the World
"Years ago we started telling each other to “Never Settle for Good Enough.” It felt perhaps like a piece of branding or a slogan, but over the years this mentality has developed into a mantra of its own that permeates every thing that we do at Onyx.
It starts with traveling to find the absolute best coffees. This plays out across different countries, continents, and terrains. We maintain high standards for how our coffees score and taste. When the coffees land at our HQ, we roast and cup and make minute adjustments to the roast profiles until they make the coffees shine in the cup.
We roast and ship coffees every weekday utilizing solar energy from the roof of our facility. A sample is taken from each roast and cupped for quality, to track the characteristics of our coffees, and to give feedback on roast profiles. This ensures that every coffee that goes out not only meets our standards but is truly remarkable. This data is available to view right here on our website.
Each coffee we have is accompanied by its pricing and trade data, meaning you can see what we paid for it, what it scored at, who we bought it from, and other details right on its product page. This is not only something we are very proud of but is also a practice that is rare to see in coffee. We want you to see exactly how this coffee came to be one of our offerings. Our producing partners innovate and work hard to grow some of the most amazing coffees, and we want their name to be listed and recognized.
Our approach to serving coffee begins way before there’s a customer in front of us. Teaching the fundamentals of coffee and espresso, from farming to cupping to preparation starts with in depth classes, hands on skillset development, and repetition in our training lab. We are proud of the time and expertise our trainers spend with each of our staff members, and this knowledge extends to our wholesale partners and the coffee enthusiast. We host curriculum for high end cafes and home users alike.
In our cafes, our goal is that you feel welcomed, seen, and heard, and that whatever coffee or pastry you choose fits what you’re looking for. It’s the service at the very end that completes the supply chain. There’s an art to it. We want our cafes to be full of people from our community working, reading, and having conversations. Our staff is made up of some of the best coffee professionals in the states, and every drink, every interaction, every item is cared for, intentionally made, watched over, and executed to be exactly right.
Whether you’re a coffee professional or you’re just getting started, you can trust that excellence and hospitality run through the core of every part of our business. Join the pilgrimage." - From Onyx Coffee
"This exceptional matcha powder comes from a small women-led farm in Wazuka village, Uji region. Uji is highly renowned for its excellence in matcha production, and this matcha is the culmination of two fantastic cultivars. It balances the nutty sweetness in the late budding Okumidori with the umami flavor from Yabukita. Enjoy this very approachable, smooth matcha with enlivening notes of almond, mild citrus, and lingering sweetness."
Step 1. Dose 2g of matcha into sifter
Step 2. Use scoop to press matcha through sifter until all the matcha has been sifted.
Step 3. Add 40g of water (170°F)
Step 4. Whisk until foamy. Use “M” or “W” motions when whisking for optimal incorporation
Step 5. Add 60g of water (170°F) - 100g total water
Step 6. Serve and enjoy
Equipment needed: Kettle, Bowl, Sifter, Whisk, Scoop, Scale
Tip: When using a wooden whisk, soak it in warm water for 2 minutes before each use to preserve it’s form and shape. "
"This organic coffee comes from the Jaén province of Cajamarca Peru. What really stood out to us when the coffee hit our roastery was the distinct crispness of the pear note and the complex florals of violet. Peru has really joined the specialty coffee scene of late with culture and terroir on its side."
- Variety: Caturra, Bourbon, Typica
- Process: Washed
- Elevation: 1800 Meters/~5906 Ft
- Cup: Pear, Violet, Milk, Chocolate, Raisin
Monarch is our most developed roast that conveys a flavor profile that we intentionally designed to work well with milk. Cream and plant-based beverages mix with ease, creating a rich, decadent flavor. It involves a natural, sugar-dense coffee that binds to the fats and creates multiple complex caramelized notes during the roasting process. Look for dark chocolate and undertones of thick winey berries. Enjoy as drip or espresso.
"While most of our coffees thrive on the lighter side of roasting, there is a culture dedicated to the dark side. The traditional European style of coffee is still prevalent in many parts of the world and we honor this by crafting Eclipse—our most developed offering."
- Variety: Guatemala
- Process: Washed, Raised-Bed Dried
- Elevation: 1850 Meters/~6070 Ft
- Cup: Bakers Chocolate, Burnt Sugar, Smoked Vanilla Bean
This tea blend is inspired by the signature Onyx Delight latte, a beverage normally made with espresso, milk, honey, vanilla, and cinnamon. Enjoy this tea blend interpretation, with a single estate Dian Hong black tea from Yunnan province, China. This region is commonly known as "the motherland of tea." The incorporation of rolled oat lends a creamy texture, while the cinnamon pieces and natural vanilla and honey flavorings bring a comforting sweetness. Available in two sizes: 15 or 70 Sachets
Origin: Si Mao District Yunnan, China
Process: High Heat Roasted
Elevation: 1400 Meters
Cup: Malt, Cinnamon, Honey, Creamy
This tea is a simple combination of Sencha tea grown in Kyoto, Japan and toasted brown rice. The humble origins of this tea blend comes from post WWII Japan where toasted rice was added to "stretch" a tea during uncertain and difficult times. Over time, it has grown into a popular staple in the tea world served both hot and chilled. Its distinct mildness with nutty and toasted character is refreshing and balanced.. Available in two sizes: 15 or 70 Sachets
Origin: Kyoto, Japan
Process: Steamed, Roasted & Popped
Elevation: 550 Meters
Cup: Toasted Nut, Steamed Rice, Umami
Origin: Nilgiri Mountains, Southern India
Process: Fully Oxidized, Fired
Elevation: 1219 Meters
Cup: Ginger, Chestnut, Red Pepper, Malt
Have any questions? Let us know below or via the chat bubble