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B o l i v i a
4
L l a m a s
L a c t i c
W a s h e d

Mandarin Orange Brown Sugar Melon Milk Chocolate

Traditional
Modern

Filter & Espresso


2725 LBS


Expressive Light
Agtron #129


Diedrich CR-35


Raised-Bed Dried


Coffee Summary


Bolivia


Catuai


September '24



Lactic Washed

Traditional
Modern

Abstract

Hover over each feature to learn more.

Founded by Bolivian visionaries Andres and Marita, 4 Llamas is the result of a shared pursuit to uplift their homeland through sustainable, community-driven innovation. Drawing on deep expertise in agriculture and fermentation, the team cultivates high-elevation micro-lots in Caranavi using agroforestry and precision fermentation. The resultant coffees are clean, bright, and profoundly expressive.

Founded by Bolivian visionaries Andres and Marita, 4 Llamas is the result of a shared pursuit to uplift their homeland through sustainable, community-driven innovation. Drawing on deep expertise in agriculture...

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Origin

Bolivia, much like Ecuador, is a unique coffee region home to some of the highest elevation farms on the planet. Coffee cultivation is small, and without a port, Bolivia struggles...

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Elevation

1850 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

Catuai

Related to both Bourbon and Caturra, Catuai is often found growing within Central America. Solid, dependable, and vigorous, this coffee variety is typically the choice of someone prizing production yield...

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Harvest

Bolivia

Outside of Colombia, the main harvest South of the Equator takes place within the months of June through September. At times, it is easier to view the harvest as a...

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Process

Lactic Washed

This coffee undergoes a mixed oxidation four day fermentation with the addition of a salt solution, followed by depulping and channel washing. The parchment coffee is then dried for approximately...

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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

Ground Agtron: #129
Whole Bean Agtron: #76
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

2725 LBS

Day after day, producers, roasters, and cuppers alike all spend countless hours of work to produce and roast small, traceable lots that we within specialty coffee call microlots. Ranging anywhere...

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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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| 15.4670° S, 68.9667° W | Coffee Export: 10 kT | HARVEST SEASON: May | Avg Elevation: 1200 MASL | Rainfall: 45" | 15.4670° S, 68.9667° W | Coffee Export: 10 kT | HARVEST SEASON: May | Avg Elevation: 1200 MASL | Rainfall: 45" |

T h e S t o r y

From the foothills of the Andes to the headwaters of the Amazon basin, 4 Llamas is helping to reshape Bolivia’s presence on the global coffee map. Rooted in a commitment to ecological balance and technical exactitude, the project fuses high-altitude...

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

 

Overview

Origami & Hario Cone

Coffee: 20g

Water: 300g @ 202°F


Grind
766µm

Grind Calculator →

Recipe

0:00 - Bloom - 50g
0:30 - Spiral Pour - 150g
1:00 - Center Pour - 200g
1:30 - Spiral Pour - 250g
2:00 - Spiral Pour - 300g
Drain 3:35

FEATURED EQUIPMENT

 

Overview

Coffee: 19g

Yield: 40g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Origami & Hario Cone

Café: 20g

Agua: 300g @ 94°C


Molido
766µm

Calculador de molido →

Receta

0:00 - Bloom - 50g
0:30 - Spiral Pour - 150g
1:00 - Center Pour - 200g
1:30 - Spiral Pour - 250g
2:00 - Spiral Pour - 300g
Drain 3:35

PRODUCTOS DESTACADOS

 

Resumen

Café: 19g

Rendimiento: 40g

Receta

Line Pressure: 0-3.5s

9 Bar hasta que esté listo.

PRODUCTOS DESTACADOS

Method: Origami
Coffee: 20g
Ratio: 1:15
Water: 300g @ 202°F
Grind: 766um

Ready to brew?

  • 0:00 Bloom to 50g
  • 0:30 Spiral Pour to 150g
  • 1:00 Center Pour to 200g
  • 1:30 Spiral Pour to 250g
  • 2:00 Spiral Pour to 300g
  • 3:35 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

$5.5

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

$3.45

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

$1.5

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

86.25

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

3300LBS

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...

R o a s t P r o f i l e

We roast to tight tolerances, with no more than 1° deviation from target temperatures. During the roast, we keep an especially close eye on rate of rise (RoR)- or the rate at which the bean temperature is increasing. This derevation gives us a much closer look at what's happening to the coffee during development. Below you'll find our most recently roasted batch of Bolivia 4 Llamas Lactic Washed.

Roast Date:
Batch:
Technician:
Charge Temp:
Finish Temp:
Duration:
Machine: Diedrich CR-35

RATE OF RISE

BEAN TEMP

Air and Bean Temperature °F

Time in Seconds

Find your roast →

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.

View the Report

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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