Terroir Coffee Chocolate Bar - Columbia
- Grown at 1650 meters in the Huila Region by Finca El Porvenir. Caturra varietal harvested between October and February. Washed and dried on raised beds. Lemon, caramel, and green apple tasting notes.
- 70% cacao, organic sugar, organic cacao butter, organic Onyx Coffee Lab roasted coffee
- Cocoa: Grown by small-hold farmers in Huila near Neiva. Harvested between December and June. Almond, vanilla, and floral tasting notes.
“Never Settle for Good Enough” is a mantra that resonated with Onyx years ago before they knew it would be their guiding star in everything they pursued.
Today this mantra is lived out by starting with traveling to find the absolute best coffees. This plays out across different countries, continents, and terrains. Onyx maintains high standards for how their coffees score and taste. When the coffees land at their HQ, they roast and cup and make minute adjustments to the roast profiles until they make the coffees shine in the cup.
The coffee that Onyx roasts and ships every weekday utilizing solar energy from the roof of their facility. A sample is taken from each roast and cupped for quality, to track the characteristics of their coffees, and to give feedback on roast profiles. This ensures that every coffee that goes out not only meets their standards but is truly remarkable. This data is even available to view on their website.
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 Onyx's business.