What do you think of this Coffee Advent Calendar? • Made by: @onyxcoffeelab and @bicyclecards • #playingcards #coffee #unboxing #danielhuckins #igreels
onyxcoffeelab.com
Dec 13, 2025Instagram
ADVENT DAY 13 // The Return of the Krampus Hunter Each holiday season, Krampus makes his unwelcome return, but what he left behind this year is surprisingly delicious. This peaberry selection from Kenya’s Kii Factory, part of the Rungeto Farmers Cooperative Society, was sourced from peak outturns and processed with exacting care. The result is rich and warming, with notes of dark chocolate and burned citrus, enjoyed best on cozy winter mornings or at festive gatherings. Swipe to see the footage we discovered when retracing our #1 Krampus hunter @taco.papi_’s foosteps in the forests of Northwest Arkansas… Watch at your own risk. Grind size: 682 microns Brewer: Kalita 185 25g coffee -> 400g water 0:00 Bloom to 50g 0:30 Heavy spiral to 150g 1:10 Heavy spiral to 300g 2:00 Heavy spiral to 400g Total drain time: 3:10
onyxcoffeelab.com
Dec 13, 2025Instagram
We love the holidays for the simple moments when everyone gathers, slows down, and enjoys something sweet together. Holiday pies are now available locally here in Northwest Arkansas at @providersbyonyx . Get your order in by the 19th, then stop by HQ on the 23rd before 2 PM to pick it up. We can’t wait to send you home with something made for sharing. Order now through the link in our bio!
onyxcoffeelab.com
Dec 12, 2025Instagram
ADVENT DAY 12 // Mexico Mazateca Mujeres Sourced from the Sierra Mazateca in Oaxaca, this community microlot shines a spotlight on the women whose work often goes uncredited. Curated by Osito, Mazateca Mujeres blends small deliveries from female producers whose coffees scored between 86 and 87, selected for both cup quality and shared profile. The result is expressive and refined, honoring the women behind some of Mexico’s most vibrant coffees. Swipe to see how 2019 US Barista Champion @sam_line_dot is brewing this coffee today Grind size: 730 microns Brewer: Conical 25g coffee -> 400g water 0:00 Bloom to 50g 0:30 Heavy spiral to 150g 1:10 Heavy spiral to 300g 2:00 Heavy spiral to 400g Total drain time: 3:15
onyxcoffeelab.com
Dec 12, 2025Instagram
End-Of-Year Exciting Offers from Onyx Coffee Lab
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Dec 12, 2025Email
This season, give the gift of Onyx Chocolate. Each bar is crafted downstairs in our Chocolate Cave in downtown Springdale, where our team dreams up everything from deep, dark classics to bright matcha bars and rich drinking chocolate. Whether you’re gifting a favorite or helping someone discover a new one, we’re here to make the season a little sweeter.
onyxcoffeelab.com
Dec 11, 2025Instagram
ADVENT DAY 11 // Colombia Edward Sandoval Chiroso This washed chiroso lot from Edward Sandoval’s Finca Canta Ranas in Tolima showcases the variety’s floral lift, tea-like structure, and fruit complexity. Once thought to descend from bourbon and caturra, chiroso has now been linked to Ethiopian landraces, a fitting origin for such expressive flavor. Sourced through Pergamino’s Allied Producer Program, this lot reflects Edward’s shift from federation technician to pioneering producer. Swipe to see how our friend @zedd is making his coffee this morning Grind size: 610 microns Brewer: Conical 25g coffee -> 400g water 0:00 Bloom to 50g 0:30 Heavy spiral to 150g 1:10 Heavy spiral to 300g 2:00 Heavy spiral to 400g Total drain time: 3:35
onyxcoffeelab.com
Dec 11, 2025Instagram
Framily Returns
onyxcoffeelab.com
Dec 11, 2025Meta Ads
Let’s talk Ethiopia. For many of us, Ethiopian coffee was our first specialty coffee experience. The cup that made us pause and think, "Wait... coffee can taste like this?" Ethiopia is one of the birthplaces of coffee, and it continues to shape how we understand and enjoy the drink today. Over the next few coffee releases, we're highlighting coffees that represent some of our favorite Ethiopian expressions. Whether Ethiopia was your first love or you're just getting introduced, there's always something new to explore. Stay up to date on our coffee releases on our website.
onyxcoffeelab.com
Dec 10, 2025Instagram
ADVENT DAY 10 // Guatemala El Socorro Purpuracea Discovered as a natural mutation of maracaturra, purpuracea first appeared at El Socorro in 2008. Producer Juan Diego De La Cerda propagated it after early lots cupped exceptionally well. Grown at high elevation under shade and processed with precision, this washed selection offers tropical fruit aromatics, layered red berry sweetness, and a tannic black tea finish. It reflects three generations of excellence in Palencia Guatemala. Swipe to learn more about this coffee and see how the 2025 US Coffee In Good Spirits Champion @not_jerryminht brews it. Grind size: 610 microns Brewer: Kalita 185 25g coffee -> 400g water 0:00 Bloom to 50g 0:30 Heavy spiral to 150g 1:10 Heavy spiral to 300g 2:00 Heavy spiral to 400g Total drain time: 3:50
onyxcoffeelab.com
Dec 10, 2025Instagram
Exciting Collaboration: J SKIS X ONYX Limited-Edition Promotion
onyxcoffeelab.com
Dec 10, 2025Email
If you’re looking for a cozy spot on the Fayetteville Square… we’ve got you. We added new seating in the back. Perfect for sipping and people-watching.
onyxcoffeelab.com
Dec 9, 2025Instagram
ADVENT DAY 9 // El Salvador Santa Rosa Washed This washed pacamara from Finca Santa Rosa reflects the vision and precision of our dear friend Jorge Raul Rivera, a second-generation producer in El Salvador’s Chalatenango region. Grown at 1,550 meters on the forested slopes of El Pital, each day’s lot is cupped and blended to highlight the farm’s unique growing conditions. With grape-like acidity, floral complexity, and enduring sweetness, it is a benchmark washed coffee season after season. We’re excited for you to experience two coffees from Santa Rosa in Advent this year. Swipe to learn more about today’s washed offering from @jraulrivera of @pacamara_sfr Grind size: 730 microns Brewer: Conical 25g coffee -> 400g water 0:00 Bloom to 50g 0:30 Heavy spiral to 150g 1:10 Heavy spiral to 300g 2:00 Heavy spiral to 400g Total drain time: 3:15
onyxcoffeelab.com
Dec 9, 2025Instagram
Homepage change from Onyx Coffee Lab WHOLESALE
onyxcoffeelab.com
Dec 9, 2025Homepage
Abbey’s here to talk about holiday coffees. And yes, she definitely has a favorite. Our playful folklore icon is deliciously bold, with brûléed grapefruit, chocolate-cake richness, baking spice, and a wonderfully viscous texture. In other words, Krampus brings a little mischief straight to your mug. Consider this your reminder to stock up before the season snatches it away.
onyxcoffeelab.com
Dec 8, 2025Instagram
ADVENT DAY 8 // Ethiopia Hambela Alaska Natural Grown in the Alaka Kebele of Guji and processed at METAD’s Hambela station, this natural organic lot reflects both precision and deep-rooted care. METAD’s out-grower program supports over 6,500 producers with agronomic training, organic certification, and reinvestment in local schools and clinics. Dried in cherry on raised beds, this coffee is fruit-forward, clean, representing one of our most long-standing relationships in our coffee sourcing program. Swipe to hear about this coffee from our friend and featured brewer @jonlampleymusic Grind size: 802 microns Brewer: Conical 25g coffee -> 400g water 0:00 Bloom to 50g 0:30 Heavy spiral to 150g 1:10 Heavy spiral to 300g 2:00 Heavy spiral to 400g Total drain time: 3:05
onyxcoffeelab.com
Dec 8, 2025Instagram
Homepage change from Onyx Coffee Lab WHOLESALE
onyxcoffeelab.com
Dec 8, 2025Homepage
Holiday rule: if it fits in a stocking, it’s a gift.
onyxcoffeelab.com
Dec 7, 2025Instagram
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