![]() October 2020 will mark nine years since Andrea and Jon Allen founded Northwest Arkansas’ Onyx Coffee Lab. With the same organic acids and the sensory components come through in the final product to create these really powerful chocolate bars.One of the new colored boxes from roasting and retail company Onyx Coffee Lab in Northwest Arkansas. One was just wanting to work with these producers on all their different agricultural products and to kind of figure out a way that we could do that and actually succeed with it to create some kind of sustainable revenue.Īnd the other is really more of a sensory exploration of, do these different products … You know we sort of relate to each other especially cacao and coffee and sugar cane, maybe. And in 2016, when I really began to notice how many producers were pulling out their coffee trees at lower elevations on their farm or the mountains, due to either diversifying their crops or climate change. They were no longer able to grow specialty at this lower altitudes. So Terroir was really a side project that was sort of born out of traveling around central America. And all those companies should be represented on that lot. You know, there’s a lot of great people in the field of exporting and importing and we want to give credit where credit’s due, and also these people become our friends and our family.Īnd so if we buy this coffee here from Hambela today, and we start to work out the contracts then METAD might export it and Royal Coffee might bring it in for us, into the states. More about Royal Coffee on Episode 037 of Unpacking Coffee Is there a correlation of price to what this coffee is scoring? Does the producer actually know what’s being paid? There was no one we could talk to for any information on what the pricing structure should be like, what was paid before. The real idea about becoming fully transparent really came out of more frustrations on my part when I was learning to buy coffee. So I’m here cupping at METAD Headquarters, which runs the Hambela Estate Coffee and the Buku macro lot that we releases. So right now we are cruising all throughout east Africa. Sitting in the car with someone that’s cooler than you. This thing right here, is about 90% of sourcing. We just want to let the coffee speak itself. We’ve also started encompassing our work from our own stuff since we want it to be about the coffee and we want the coffee to really speak even though we really like branding, we don’t have commit to some sort of recognition or equitable mark. He is still our main designer and as a close friend of ours. He works for a company call BLK BOX LABS. ![]() So we work with an artist named Jeremy Teff. As a company, we want to adapt not only to just us as owners but to everyone that’s involved. ![]() Our branding does change a lot and I think honestly, our company changes a lot.Īs we grow, we’re a company made of new individuals that become part of our culture and take on the culture and make it their own. Our brand name and our logo design really came from sort of an old style of tattoo art and a little bit of punk rock. Tell us about your branding and packaging. You know, we get to try to hire people that are better than us at their jobs. She’s the one I answer to, when I spend all our money on green coffee. Essentially, she makes the company run well. That’s how you know the coffee’s good.Īnd Andrea is all the operation. Myself, I am the coffee buying and the quality control, and then I do some design and conceptual. So while I’m here, Kenyan coffee is extremely expensive this year and we can immediately pull the trigger on really nice coffees without budgetary constraints or going through channels. And that allows us, in my opinion to get really some of the best coffees in the world.īecause it’s my wife and I, it means that we have to have clear lines of delineation. I would say the best part about being an owner-driven business, is that we don’t really have to answer to anyone. I’m the founder of Onyx Coffee Lab out of northwest Arkansas. What’s the best part about being an owner-driven business? So while we are visiting source, it’s a little bit constrained. Unfortunately there was some political unrest in Ethiopia so he had to sent back some videos on his cellphone. Ray: So we sent our questions to Jon at source. ![]() Kandace: Jon and Andrea, a couple, they’re known for, not only for their phenomenal coffee, but also just this radical transparency.
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