Origins: Ethiopia Kayon Mt. Farm and Mexico Triunfo Verde Co-Op
Tasting notes: Almond, blackberry, green tea
City Supply X Arsaga's Campfire Blend
Chase curated this blend of coffee with local coffee entrepreneurs Arsaga's Coffee to create a traditional dark coffee with notes bourbon to be sipped by the campfire.
Tasting Notes: Dark Chocolate, Orange, Bourbon
Process: Wet hulled & washed
Coffee Origins: Sumatra Kerinci & Columbia Inza
12oz whole bean bag.
Arsaga's Coffee Roasters: Night Train Espresso
Origins: El Salvador Finca Calera, Ethiopia Wonka, Brazil Campo Grande, and Guatemala Zapote
Tasting Notes: Dark chocolate, vanilla, orange, and bourbon
Process: Washed and natural
Onyx Coffee Lab: Monarch Espresso
Monarch is our most developed roast. It is a flavor profile that we designed to work well with fats. This coffee works extremely well with cream or as an espresso that has a high volume of milk. A very sweet sugar dense coffee that binds to the fats and creates multiple complex sugar browning notes from Swiss chocolate to cacao depending on the amount of milk added. Enjoy as drip or espresso.
COMPONENT 1:ETHIOPIA BERITI NATURAL
COMPONENT 2:COLOMBIA LA UNION
ELEVATION:2000 - 2100 METERS
CUP:DARK CHOCOLATE, MOLASSES, DRIED BERRIES, RED WINE, THICK & SYRUPY
Onyx Coffee Lab: Geometry Blend
Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee."
It's our answer for everything and has two of our favorite coffees - a washed processed Ethiopian & Colombian. This blend has become one of our favorite coffees. We love it as a filter coffee, and we love it as espresso. And not only does is it taste great as either but it's easy to dial in as espresso or filter.
COMPONENT 1:COLOMBIA APONTE VILLAGE
COMPONENT 2:ETHIOPIA KOLLA BOLCHA
ELEVATION:1950 - 2100 METERS
CUP:BLUEBERRY, SWEET LEMON, BLACK TEA, HONEY, SILKY & ROUND
Onyx Coffee Lab: Terroir Coffee Blossom Honey
Terroir is a new project for Onyx. Most coffee farmers solely rely on their coffee harvest to earn a living. The use of bees has always been a crucial step in helping the coffee trees to blossom. We are trying to provide a supplemental income for farmers by selling some of their farm's resources. First with cacao and now with coffee blossom honey. We're just trying to make the life of a coffee farmer a little bit sweeter (get it?).
The first of many. From a love of rich, comforting flavors,Trail Blazer was born. As our first coffee, it is the the perfect blend to start the adventure of what Basecamp Coffee Company is all about. Central American washed and naturally processed coffees with prominent milk chocolate top notes, a medium body, and nutty undertones, will take you back home and, if you let it, will remind you of the way to delicious coffee, grand adventure, and all things good.
Region: Central America
Process: Natural and washed
Tasting notes: Milk chocolate and black walnut
Onyx Coffee Lab: Cold Brew
Cold brew right at home!? We use this coffee for both our Kyoto towers & our Toddy cold brew concentrate for iced milk beverages. Lower in acidity and high in sugar browning, this coffee reacts well with fats in dairy or tastes smooth and sweet on its own. Designed for cold extraction. ENJOY!
COMPONENT 1:GUATEMALA LAS AMERICAS
COMPONENT 2:ETHIOPIA KOKE HONEY PROCESS
PROCESS:WASHED & HONEY
CUP:COCOA, DATES, BROWN SUGAR, STONE FRUIT, CREAMY
Pairs beautifully with a little bit of Pink House Alchemy's pH Delight syrup!
Basecamp Coffee Co: Bear Paw Blend
Being rooted with a deep love for Arkansas, when we think honey, we think bears. Bear Paw Blend is what made us fall for floral noted coffee. In this two part blend of Central American washed coffees with naturally processed Ethiopian beans, you’ll find prominent honey and delicate floral notes. Delicious as batch and single brew, or try it at Basecamp as our new house espresso. Try keeping your bear paws out of this honey ... we know we can’t!
Region: Central American and Ethopia
Process: Natural and Washed
Tasting Notes: Honey and floral fresh
Onyx Coffee Lab: Power Nap (Half-Caf Single Origin)
OK, so you need a quick burst of energy, but your bedtime is in three hours. You also have unbelievably high standards & brag to all my friends that you only brew single origin coffees. You, my friend, need a POWER NAP. You already love our Aponte Village honey-processed coffee from Colombia. Well, we secretly had a portion of the Aponte harvest decaffeinated through a natural sugar cane process. Using both, we created a “half-caf” blend just for you. 50% of our beloved Aponte Village and 50% of our Decaf Aponte Village. So is it a blend? Is it a single origin?… Welcome to this tasty paradox.
PRODUCER:THE APONTE VILLAGE COMMUNITY
PROCESS:HONEY & RAISED-BED DRIED
CUP:BROWN SUGAR, ORANGE, NOUGAT, APPLE, COCOA
Arsaga's Coffee Roasters: Cold Brew Colombia Caldono AA
Perfect for those hot Arkansas summer mornings.
Region: Caldona, Cauca
Producers: 11 from Caldono-Braxenport
Tasting Notes: Chocolate, cherry, bergamot, and butterscotch
Arsaga's Coffee Roasters: La Familia
TASTING NOTES: Dark Chocolate, Orange, Walnut
BODY: 4 / 5
BRIGHTNESS: 2 / 5
Onyx Coffee Labs: Tropical Weather Blend
Tropical Weather is a seasonal blend that celebrates the coffees from one of our favorite coffee-producing countries, Ethiopia. We used a washed Bombe and a natural Bombe, and the result was indeed better than the sum of its parts.
If you miss the long days of summer and are a little sluggish this time of year, then Tropical Weather is your cup of sunshine. With a floral aroma, notes of mango and pineapple, along with peach sweet tea, you'll be leaving the house wearing shorts.
This is not coffee. Okay, it is technically coffee, but not in the traditional sense. This is a resurrected species of the coffee plant known as Eugenioides. Only a few farms in the world have this coffee, and only one we know of in production, which is the experimental Inmaculada Coffee Farms in Colombia. It is, without a doubt, the sweetest coffee you have ever tasted. This is a once a year opportunity to experience this agricultural phenomenon as so little of this coffee is ever grown and exported.