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This product is archived.

D e c a f
K e n y a
T h i r i k u
A B

Grapefruit Tart Apple Molasses Cocoa

Traditional
Modern



-79 LBS


Expressive Dark
Agtron #61


Diedrich CR-35




Coffee Summary


Kenya


Sl28, SL34, Ruiru


N/A



Washed, Swiss Water Decaffeinated

origin elevation variety harvest ferment drying roaster agtron inventory caffeine extraction
Traditional
Modern

Abstract

Hover over each feature to learn more.

From the renowned Nyeri region, celebrated for its vibrant and dynamic coffees, one can find the Thiriku Farmers Cooperative Society, serving as both a beacon of excellence in coffee quality and a model of effective producer organization. This Swiss-Water decaf offering exemplifies this quality, all within a clean and clear cup profile.

From the renowned Nyeri region, celebrated for its vibrant and dynamic coffees, one can find the Thiriku Farmers Cooperative Society, serving as both a beacon of excellence in coffee quality...

Origin

Kenya's coffee history is marked by innovation, quality, and a unique production system. Introduced by French missionaries in the late 19th century, coffee soon became vital to Kenya's economy. The...

Elevation

1900 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...

Variety

SL34

A lesser known Scott Laboratories variety developed around the same timeframe as SL28, this cultivar was developed and selected from a just a single tree. More akin to Typica in...

Harvest

Kenya

The specialty harvest within East Africa takes place from early October through December and sometimes into January. As with all agriculture, the harvest times can vary due to factors like...

Process

Washed

The wet mill is also sometimes referred to as a washing station, indicating a large agrarian facility housing an arsenal of equipment designated for the sorting, de-pulping, fermenting, and drying...

Drying

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...

Agtron

Whole Bean Agtron: #61
Roast Level: Expressive Dark

Offerings that fall within our dark category are heavily developed, but origin characteristics are not lost in the cup. Our sensory notes we find common for this roast category are...

Inventory

-79 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...

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.

Extraction

Filter extraction offers a clean, nuanced flavor with distinct layers, ideal for appreciating subtle notes. Espresso extraction is intense and concentrated, highlighting bold, rich flavors with crema. It's usually suited...

| 0.6176° S, 35.2863° E | Coffee Export: 45 kT | HARVEST SEASON: October | Avg Elevation: 1500 MASL | Rainfall: 50" | 0.6176° S, 35.2863° E | Coffee Export: 45 kT | HARVEST SEASON: October | Avg Elevation: 1500 MASL | Rainfall: 50" |

T h e S t o r y

From the renowned Nyeri region, celebrated for its vibrant and dynamic coffees, one can find the Thiriku Farmers Cooperative Society, serving as both a beacon of excellence in coffee quality and a model of effective producer organization.

Coffee producers in...

"20"

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

 

Overview

Origami & Hario Cone

Coffee: 20g

Water: 310g @ 206°F


Grind
809µm

Grind Calculator →

Recipe

0:00 - Bloom - 40g
0:35 - Spiral Pour - 130g
1:10 - Spiral Pour - 220g
1:45 - Spiral Pour - 310g
Drain 3:15

FEATURED EQUIPMENT

 

Overview

Coffee: 19g

Yield: 48g

Recipe

Line Pressure: 0-3.5s

9 Bar: 24s

FEATURED EQUIPMENT

 

Resumen

Origami & Hario Cone

Café: 20g

Agua: 310g @ 97°C


Molido
809µm

Calculador de molido →

Receta

0:00 - Bloom - 40g
0:35 - Spiral Pour - 130g
1:10 - Spiral Pour - 220g
1:45 - Spiral Pour - 310g
Drain 3:15

PRODUCTOS DESTACADOS

 

Resumen

Café: 19g

Rendimiento: 48g

Receta

Line Pressure: 0-3.5s

9 Bar: 24s

PRODUCTOS DESTACADOS

Method: Origami
Coffee: 20g
Ratio: 1:15
Water: 310g @ 206°F
Grind: 809um

Ready to brew?

  • 0:00 Bloom to 40g
  • 0:35 Spiral Pour to 130g
  • 1:10 Spiral Pour to 220g
  • 1:45 Spiral Pour to 310g
  • 3:15 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

$5.63

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

B

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

$1.64

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

$0.24

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

86.3

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

1000LBS

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 Decaf Kenya Thiriku AB.

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.

View Facility Guidelines

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.

Learn More on GrainPro.com




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