Judah & The Lion – Onyx Coffee Lab

Join Our Pilgrimage

Sign up for Onyx emails to journey with us, unlocking first access to everything we're excited to share - new coffee releases, resources and recipes, exclusive promotions, and more.

YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Costa Rica Las Lajas Natural Ethiopia Hambela Alaka Colombia Tio Conejo Gesha Honey Honduras Montaña Congolón Cold Brew

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

JON'S WISDOM:

Twitter is the K-cup of Coffee....

YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Costa Rica Las Lajas Natural Ethiopia Hambela Alaka Colombia Tio Conejo Gesha Honey Honduras Montaña Congolón Cold Brew

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

JON'S WISDOM:

Twitter is the K-cup of Coffee....

J u d a h & T h e L i o n

Raspberry | Raisin | Green Apple | Caramel

Traditional
Modern
-
1
+

Filter & Espresso


-308 LBS


Expressive Light


Diedrich CR-35


Raised-Bed Dried


Coffee Summary


Rwanda


Red Bourbon


October '23



Anaerobic Natural

Traditional
Modern

Abstract

Hover over each feature to learn more.

The Process is now more than a method of harvesting outstanding coffee. It is a collaborative crossroads of coffee and the compelling music of Judah & The Lion. This Rwandan offering boasts a complex anaerobic processing method, mirroring the complexities of processing grief found in the lyricism of Judah & The Lion’s newest album The Process (Deluxe). Despite the intricacies, the heart of both rings out with honesty at its center. Enjoy our latest collaboration with this incredible artist.

Origin

Rwanda

Rwandan coffee production has evolved significantly, emerging from colonial coercion to offer truly exceptional coffees. Despite a devastating past, Rwanda has rebuilt, relying on its bright, floral, and citrus-forward coffees. The country's commitment to specialty coffee has fostered partnerships with international buyers and roasters, driving economic growth and elevating Rwanda's coffee profile globally. We work with cooperative-led mills to process smallholder-produced coffees, purchasing both micro and macro-lots from across the country.

Elevation

1800 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 in coffee with brighter acidity and a nuanced flavor profile. Additionally, cooler conditions at high altitudes reduce pests and diseases, making these coffees highly prized for their superior quality and distinct taste.

Variety

Red Bourbon

Bourbon (pronounced Bor-Bone) originally hails from the island known as La Réunion. It spread to Brazil and onwards, and now is grown worldwide. It is slowly being replaced by more 'modern' varieties with better yield and disease resistance, but we love that classic, juicy Bourbon profile when we come across it.

Harvest

Rwanda

The regions of Rwanda, Burundi, and Uganda all share a similar harvest window. The pickings begin around August and extend through October. A few months ahead of most East African countries, the freshness season extends from December to April typically, with our purchasing and selection happening within the months of September and October.

Process

Anaerobic Natural

This natural process coffee is fermented in the fruit, undergoing 36 hours of limited oxygen fermentation. The fruit of the coffee is then dried for approximately twenty days on raised beds and patios. The processing impact in the final cup is noticeable, with flavor heavily indicating fruit-forward signs of fermentation within the overall cup profile.

Drying

Raised-Bed Dried

Raised-beds are scaffold like structures that elevate perforated trays that hold coffee parchment or cherries. The holes in the structure allow for airflow on a near 360 degree level, ensuring that the coffee dries evenly when proper bed turning is practices. Some even go as far as covering the beds with a partial block from the sun, which extends drying and ensures the cell structure of the coffee goes largely undamaged from the UV.

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 temperatures, ensuring quality and consistency in each batch.

Agtron

#79.6 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. Seldomly do we apply such little development; however, if a coffee falls within this category, you can expect a bright acidity that dominates the cup, as well as a silky but tea-like tactile and a sweetness that is light and short.

Inventory

-308 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 from a few lbs to many pallets, this nebulous category refers to a traceable single-origin, producer or even specific picking date. Is all that hard work keeping things separate worth it? That is up for you to decide...

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 for vibrant and mouthwatering acidity, complex and approachable flavor, persistent and clear sweetness, and structured and pleasant mouthfeel, ensuring you're getting the best coffee experience.

| 2.1126° S, 29.6200° E | Coffee Export: 24 kT | HARVEST SEASON: September | Avg Elevation: 1500 MASL | Rainfall: 50" | 2.1126° S, 29.6200° E | Coffee Export: 24 kT | HARVEST SEASON: September | Avg Elevation: 1500 MASL | Rainfall: 50" |

T h e S t o r y

JUDAH & THE LION
"Onyx has been fueling our band on tour since 2013, the year we first stepped into their shop in Fayetteville, AR. Back then, we were just some dudes trying to make it in a band. Since then, Onyx has been our fuel amidst the long...

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

 

Overview

Origami & Kalita Wave 185

Coffee: 16g

Water: 250g @ 200°F


Grind
570µm

Grind Calculator →

Recipe

0:00 - Bloom - 40g
0:20 - Center Pour - 100g
0:40 - Center Pour - 200g
1:20 - Spiral Pour - 250g
Drain 2:40

FEATURED EQUIPMENT

 

Overview

Coffee: 18.5g

Yield: 48g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Origami & Kalita Wave 185

Café: 16g

Agua: 250g @ 93°C


Molido
570µm

Calculador de molido →

Receta

0:00 - Bloom - 40g
0:20 - Center Pour - 100g
0:40 - Center Pour - 200g
1:20 - Spiral Pour - 250g
Drain 2:40

PRODUCTOS DESTACADOS

 

Resumen

Café: 18.5g

Rendimiento: 48g

Receta

Line Pressure: 0-3.5s

9 Bar hasta que esté listo.

PRODUCTOS DESTACADOS

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.

 

$-.--

Transportation

 

$-.--

Green Cost

 

$-.--

Production

$1.8

Fair Trade Min.

86.5

Cup Score

823LBS

Lot Size

B

Transparency Grade

$1.57

C Market

ADDED TO CART: