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P a n a m a
E l i d a
E s t a t e
F a l d a
G e s h a

Honeysuckle Ripe Apricot White Tea Persimmon

Traditional
Modern

Filter & Espresso


0 LBS


Expressive Light
Agtron #77


Diedrich CR-35


Raised-Bed Dried


Coffee Summary


Panama


Gesha


April '24



Washed

Traditional
Modern

Abstract

Hover over each feature to learn more.

Elida Estate in Boquete, Panama has become synonymous with industry-leading quality when it comes to coffee. Winning the best of Panama and the choice of many world champions, their Gesha has literally changed the way coffee is now traded. Enjoy legendary work from true master farming, perfectly encapsulating what we expect from a washed Gesha grown in Panama.

Elida Estate in Boquete, Panama has become synonymous with industry-leading quality when it comes to coffee. Winning the best of Panama and the choice of many world champions, their Gesha...

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Origin

Panama's coffee industry is renowned for its innovation and exceptional quality. Introduced in the early 1900s, coffee quickly became integral to the country's agriculture. Recently, Panama gained global acclaim for...

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Elevation

1750 MASL

Elevation influences coffee cultivation, impacting flavor and quality. Higher elevations offer cooler temperatures, slowing the growth of coffee cherries, allowing more time for complex sugar and flavor development. This results...

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Variety

Gesha

Known for it's delicate, tea-like texture and pungent florals, Gesha is the most sought after variety in the world. After winning the Best of Panama this variety has skyrocketed in...

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Harvest

Panama

The specialty harvest throughout Central America is concentrated mainly within the months from January through April. The shipping season begins shortly after first harvest and extends well into the months...

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Process

Washed

The wet mill is also sometimes referred to as a washing station, indicating a large agrarian facility housing an arsenal of equipment designated for the sorting, de-pulping, fermenting, and drying...

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Drying

Raised-Bed Dried

Raised-beds are scaffold like structures that elevate perforated trays that hold coffee parchment or cherries. This has high airflow and yields a longer drying time. Raised-beds are scaffold like structures...

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Roasting

Diedrich CR-35

Prior to production, each roast goes through a rigorous dial-in process, where we fine-tune our temperature curves. We roast to tight tolerances, with no more than 1° deviation from target...

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Agtron

Whole Bean Agtron: #77
Roast Level: Expressive Light

Nordic-style roasting is a moniker applied to the very light roasting style that many employ in Northern Europe. We've opted to refer to this as Expressive Light. If a coffee...

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Inventory

0 LBS

When producing and roasting high-end specialty coffee, there are times that such a small lot of a high caliber coffee is produced, that we choose to pack it within boxes...

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Caffeine

0mg / 12oz

With less than 25mg of caffeine per 12oz cup, these coffees still have full flavor. Whether you are sensitive to or abstain from caffeine, you can enjoy them in the morning, noon, and night.

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Extraction

Filter, Espresso

Our Education Team, guided by a commitment to quality, uses a blend of sensory skills and technology to brew the best coffee in our cafes and brew guides. We strive...

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| 8.7692° N, 82.5373° W | Coffee Export: 9 kT | HARVEST SEASON: March/ April | Avg Elevation: 360 MASL | Rainfall: 120" | 8.7692° N, 82.5373° W | Coffee Export: 9 kT | HARVEST SEASON: March/ April | Avg Elevation: 360 MASL | Rainfall: 120" |

T h e S t o r y

There are few legacies that loom larger over the specialty industry than the Lamastus Family. Year by year all the coffee news outlets report the record-breaking coffees that Wilford Lamastus Sr. and Wilford Lamastus Jr. produce. High up in the...

E x t r a c t i o n G u i d e s

 

Overview

Origami & Sibarist Fast Flat

Coffee: 20g

Water: 300g @ 200°F


Grind
450µm

Grind Calculator →

Recipe

0:00 - Bloom - 50g
0:30 - Center Pour - 100g
1:00 - Center Pour - 200g
1:30 - Spiral Pour - 300g
Drain 2:30

FEATURED EQUIPMENT

 

Overview

Coffee: 20g

Yield: 46g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Origami & Sibarist Fast Flat

Café: 20g

Agua: 300g @ 93°C


Molido
450µm

Calculador de molido →

Receta

0:00 - Bloom - 50g
0:30 - Center Pour - 100g
1:00 - Center Pour - 200g
1:30 - Spiral Pour - 300g
Drain 2:30

PRODUCTOS DESTACADOS

 

Resumen

Café: 20g

Rendimiento: 46g

Receta

Line Pressure: 0-3.5s

9 Bar hasta que esté listo.

PRODUCTOS DESTACADOS

Method: Origami
Coffee: 20g
Ratio: 1:15
Water: 300g @ 200°F
Grind: 450um

Ready to brew?

  • 0:00 Bloom to 50g
  • 0:30 Center Pour to 100g
  • 1:00 Center Pour to 200g
  • 1:30 Spiral Pour to 300g
  • 2:30 Drain

F i n a n c i a l T r a n s p a r e n c y

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how specialty coffee can be different than other commodity industries.

Green Cost

$65

What we paid

The subject of paying for green coffee is inherently complicated. While the amount paid is very important, the payment terms and type of contract negotiated during the purchase are also...

Pay Structure

A

Traceability in Payment

These ratings do not signify the “ethical grade” of a purchased coffee, instead they are created to show data to everyone. These ratings simply signify how much we understand what...

Market Price

$2.2

Commodity price at time of purchase

Since coffee was first sold, producers have sought to increase or maintain the price of their product. In 1988, the first certified Fair Trade coffee was sold in Holland as...

Transportation

$2.29

Import cost

This number represents the cost we incurred while the coffee was moved from the producing country to our roastery in Arkansas. The amount of information we supply here is correlated...

Cup Score

90

Objective sensory quality score

As we travel the world and taste coffees, we evaluate all the coffees we taste on a scoresheet developed by coffee professionals around the world. Through this, we can participate...

Lot Size

198LBS

Microlot

Lot size is seemingly straightforward when taken at face value, but it gets more convoluted as you look closely at the vernacular of the specialty coffee industry. Terms such as...

T h i r d - P a r t y T e s t i n g

We believe that quality is more than just flavor— it’s trust, integrity, and a relentless pursuit of excellence. That’s why we take extra steps to ensure that every cup of coffee you brew meets the highest standards of purity and safety.

Mold-Free

Mycotoxins

We recently subjected our coffees to rigorous third-party testing for mold and the mycotoxins they can produce—harmful compounds that may develop when certain molds grow on coffee beans. The results couldn’t be clearer: our coffee is 100% mold-free.

View the Report

Lead-Free

Heavy Metals

We recently subjected our coffees to rigorous third-party testing for heavy metals—including Cadmium, Lead, and Mercury to ensure that every cup meets stringent safety benchmarks. We employ AOAC Method 2015.01, a gold-standard analytical technique in food safety with a detection limit in the parts per billion.

In Process

Our Facility

We adhere to strict food safety standards, including compliance with the Arkansas Department of Health Coffee and Tea Manufacturing Permit, GMP, and our Food Safety Plan. We ensure quality and safety through rigorous sourcing, processing, and sanitation protocols to deliver the highest standard of coffee to our customers.

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In Transport

GrainPro

Hermetic liners protect green coffee during storage and transit by maintaining stable humidity, preventing mold, and preserving flavor. Used inside jute bags, they reduce contamination risk and help maintain quality on the way to our roastery.

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Onyx pays a living wage, and these certifications prove it. Onyx pays a living wage, and these certifications prove it. Onyx pays a living wage, and these certifications prove it.
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